Description
This Hot Chocolate Poke Cake is a decadent dessert featuring a moist devil's food cake poked with holes and filled with a luscious marshmallow fluff mixture. It is layered with creamy hot fudge and topped with a whipped hot cocoa-flavored topping, garnished with mini marshmallows and fudge for a delightful hot cocoa experience in cake form.
Ingredients
Scale
Cake
- 1 box Devil's food cake mix
- Eggs, oil, and water as called for on the cake mix box
Filling
- 2 cups marshmallow fluff
- 1/4 cup water
Topping and Garnish
- 1 11.5-ounce jar hot fudge topping
- 1 8-ounce container whipped topping, thawed
- 2 1.25-ounce packets instant hot cocoa powder
- Mallow Bits for garnish
Instructions
- Prepare and bake cake: Prepare the devil's food cake mix according to the package instructions including eggs, oil, and water. Pour the batter into a 9x13 inch pan and bake as directed on the box, about 25 minutes, until a toothpick comes out clean.
- Make holes in the cake: When the cake is still warm, use the end of a wooden spoon to poke holes about every 2 centimeters across the top. Push the spoon about two-thirds through the cake to create the pockets for filling.
- Prepare marshmallow filling: In a medium microwave-safe bowl, combine 2 cups marshmallow fluff and 1/4 cup water. Microwave in 20-second intervals, stirring in between until the mixture is smooth and runny.
- Fill the cake: Slowly pour the warmed marshmallow fluff mixture over the cake, allowing it to seep into the holes created. Let it soak in for several minutes.
- Prepare hot fudge layer: Microwave the jar of hot fudge topping on high for 20 to 40 seconds until smooth and spreadable. Reserve 2 tablespoons for garnish. Spread the remaining hot fudge evenly over the marshmallow layer on the cake. Refrigerate to set.
- Prepare cocoa whipped topping: Mix the thawed whipped topping with the instant hot cocoa powder until well combined and smooth.
- Top the cake: Spread the cocoa whipped topping over the chilled cake evenly.
- Garnish and serve: Drizzle the reserved hot fudge and sprinkle mini marshmallow bits over the top for decoration. Serve chilled and enjoy your hot chocolate poke cake.
Notes
- This cake is best served chilled to allow all layers to set and flavors to meld.
- You can substitute homemade hot fudge sauce if preferred for a more personalized touch.
- Make sure the cake is warm when poking holes to prevent cracking or crumbling.
- Use marshmallow fluff instead of regular marshmallows for a smooth filling.
- Mini marshmallow bits add a nice texture and visual appeal but can be omitted if desired.
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
