Description

Indulge in a decadent Hot Chocolate Poke Cake that’s perfect for chocolate lovers. This moist Devil’s Food cake is baked and then poked to create holes for a luscious marshmallow fluff filling. Topped with a smooth chocolate ganache, fluffy hot chocolate whipped cream, and mini marshmallows, this dessert is like drinking a cup of hot cocoa in cake form. Ideal for parties and cozy gatherings, it combines rich chocolate and creamy textures for a truly irresistible treat.

Ingredients

Scale

Cake

1 box Devil’s Food chocolate cake mix
Ingredients listed on the box (typically oil, eggs, water)

Marshmallow Filling

2 cups marshmallow fluff
2 Tablespoons water

Chocolate Ganache

1 cup semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 Tablespoons heavy whipping cream

Whipped Topping

2 cups heavy whipping cream
1 teaspoon vanilla extract
2 envelopes instant hot chocolate mix

Garnish

2–3 cups mini marshmallows
Hot fudge sauce for decoration (optional)

Instructions

Bake the Cake: Preheat your oven and prepare a 9 x 13-inch baking dish as directed on the cake mix box. Mix the Devil’s Food chocolate cake batter according to the package instructions including oil, eggs, and water. Pour the batter into the dish and bake according to the specified time, until a toothpick inserted comes out clean. Let the cake cool slightly.
Poke the Cake: Using the handle of a wooden spoon, gently poke holes in the cake approximately one inch apart. Make sure to only poke about 2/3 of the cake’s height, not all the way through, to create pockets for the filling.
Prepare Marshmallow Filling: In a microwave-safe bowl, combine 2 cups marshmallow fluff with 2 tablespoons water. Microwave in 20-second intervals, stirring well after each, until smooth and slightly runny. You can then pour this mixture into a jug or transfer it into a zip-lock bag, snip a corner, and pipe it evenly into the holes. Spread any remaining fluff on top of the cake. Chill the cake in the refrigerator to set.
Make Chocolate Ganache: Combine 1 cup semi-sweet chocolate chips, 1 can (14 oz) sweetened condensed milk, and 2 tablespoons heavy whipping cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the mixture is completely smooth and melted. Pour and spread this ganache evenly over the marshmallow layer on the cake. Return the cake to the refrigerator to chill until the ganache is fully set and cool.
Prepare Hot Chocolate Whipped Cream: Using a mixer, beat 2 cups heavy whipping cream with 1 teaspoon vanilla extract and 2 envelopes of instant hot chocolate mix until stiff peaks form. This will create a rich, chocolate-infused whipped topping.
Assemble and Garnish: Spread the hot chocolate whipped cream generously over the chilled cake. Sprinkle 2 to 3 cups of mini marshmallows on top for decoration. For an extra touch, drizzle hot fudge sauce over the top just before serving if desired.

Notes

You can customize the cake by using different flavors of instant hot chocolate mix for the whipped cream.
Poking the cake too deep may cause the filling to leak through; aim for about two-thirds of the cake height.
Ensure the ganache is fully cooled before spreading the whipped cream to prevent it from melting.
Store the cake covered in the refrigerator and consume within 3-4 days for best freshness.
For added texture, sprinkle crushed peppermint or chocolate shavings on top with the marshmallows.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: hot chocolate poke cake, chocolate poke cake, marshmallow poke cake, easy chocolate dessert, holiday cake, chocolate ganache cake