Description
A decadent Hot Chocolate Poke Cake featuring a moist devil's food cake filled with marshmallow fluff, rich hot fudge, and topped with a creamy hot cocoa whipped topping, garnished with mini marshmallow bits for the perfect winter dessert.
Ingredients
Scale
Cake
- 1 box Devil's food cake mix (plus eggs, oil, and water as called for on the box)
Filling
- 2 cups marshmallow fluff
- 1/4 cup water
- 1 11.5-ounce jar hot fudge topping
Topping
- 1 8-ounce container whipped topping (thawed)
- 2 1.25-ounce packets instant hot cocoa powder
- Mallow Bits (for garnish)
Instructions
- Prepare the Cake: Prepare and bake the devil's food cake mix according to the instructions on the box, using a 9x13 inch pan. Bake for about 25 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes.
- Make Holes in Cake: When the cake is still warm, use the end of a wooden spoon to poke holes approximately every 2 centimeters across the cake surface, pushing about two-thirds of the way through the cake.
- Prepare Marshmallow Filling: In a medium microwave-safe bowl, combine 2 cups of marshmallow fluff and 1/4 cup water. Heat in 20-second intervals, stirring between, until the mixture is smooth and runny.
- Fill the Holes: Slowly pour the marshmallow fluff mixture over the poke cake, allowing it to seep into the holes evenly. Let it absorb for several minutes.
- Apply Hot Fudge Layer: Microwave the jar of hot fudge topping on high for 20-40 seconds until smooth and velvety. Reserve about 2 tablespoons of hot fudge for garnish. Spread the remaining hot fudge evenly over the marshmallow layer. Refrigerate the cake to set.
- Make Hot Cocoa Whipped Topping: Mix the whipped topping with the instant hot cocoa powder thoroughly until combined and smooth.
- Finish the Cake: Spread the hot cocoa whipped topping evenly over the chilled cake. Garnish with the reserved hot fudge and mini marshmallow bits. Chill until ready to serve. Enjoy!
Notes
- This cake combines fluffy marshmallow filling and rich fudge for a comforting dessert perfect for winter gatherings.
- Use room temperature ingredients when preparing the cake mix for best results.
- To make the poking easier, poke the holes while the cake is still warm but not hot.
- Chill the cake thoroughly for at least an hour to allow layers to set properly before serving.
- Substitute mini marshmallows with crushed peppermint candies for a festive twist.
Nutrition
- Serving Size: 1 piece
- Calories: 235 kcal
- Sugar: 20.5 g
- Sodium: 188 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0.9 g
- Protein: 2.5 g
- Cholesterol: 23 mg
