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The Ultimate Cozy Hot Chocolate Poke Cake with Marshmallow Swirl and Fudge Drizzle

Close-up of a moist slice of hot chocolate poke cake layered with white filling, chocolate frosting, and drizzled with fudge sauce.
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This Hot Chocolate Poke Cake delivers the rich, comforting flavor of your favorite winter drink in a simple, moist dessert. It features a fudgy chocolate cake base, a gooey marshmallow filling piped into holes, a creamy chocolate whipped topping, and toasted marshmallows for a perfect finish.

Ingredients

Scale
  • 1 box Devil’s Food Cake Mix
  • 1 cup Water
  • 3 large Eggs
  • ½ cup vegetable Oil
  • 2½ cups marshmallow fluff
  • 2 tablespoons water
  • 1¾ cups semi-sweet Chocolate Chips
  • 14 oz (1 can) Sweetened Condensed Milk
  • 3 tablespoons heavy whipping Cream (for fudge filling)
  • 2 cups heavy whipping Cream (for topping)
  • 2 envelopes instant Hot Chocolate Mix
  • 1 teaspoon vanilla extract
  • 3 cups mini-Marshmallows
  • Hot fudge sauce for drizzling

Instructions

  1. Preheat your oven according to the cake mix package directions. Lightly spray a 9×13 baking pan.
  2. In a bowl, combine the cake mix, water, eggs, and vegetable oil. Stir until the batter is smooth, then pour it into the prepared pan.
  3. Bake the cake as directed on the box. Remove the cake from the oven and let it cool on a rack for 20 minutes.
  4. Use the round handle of a wooden spoon to poke holes about one inch apart across the cake surface. Make the holes about two-thirds deep, avoiding the bottom of the pan.
  5. Prepare the marshmallow filling: Combine marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the mixture is melted and smooth (about 2 to 3 minutes total).
  6. Transfer the melted fluff to a piping bag or a plastic bag with a corner snipped off. Pipe the filling into the holes in the cake. Spread any remaining fluff evenly over the top of the cake. Refrigerate the cake to chill while you prepare the next layer.
  7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy whipping cream. Microwave in 20-second bursts, stirring each time, until the mixture is melted and smooth (about 2 to 3 minutes). Spread this fudge mixture evenly over the chilled marshmallow layer. Return the cake to the refrigerator until this layer sets.
  8. Prepare the whipped chocolate topping: Using an electric mixer, beat the 2 cups of heavy whipping cream, instant hot chocolate mix, and vanilla extract until stiff peaks form.
  9. Spread the whipped chocolate cream evenly over the set fudge layer.
  10. Top the cake with the mini-marshmallows and drizzle with hot fudge sauce as desired.
  11. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • For an extra cozy touch, lightly toast the mini-marshmallows on top with a kitchen torch before serving.
  • You can substitute the boxed cake mix with your favorite homemade chocolate cake recipe.
  • This cake is a great make-ahead party dessert; it holds up well in the refrigerator for up to three days.

Nutrition

Find it online: https://carlacooking.com/hot-chocolate-poke-cake-recipe/