Description
A decadent Hot Chocolate Poke Cake featuring a moist devil's food cake filled with marshmallow fluff soaking into the holes, topped with velvety hot fudge and a creamy hot cocoa whipped topping. Garnished with mini marshmallows and fudge for a delightful dessert that tastes just like a cup of cozy hot chocolate.
Ingredients
Scale
Cake
- 1 box Devil's food cake mix (including eggs, oil, and water as called for on the box)
Filling
- 2 cups marshmallow fluff
- 1/4 cup water
- 1 jar (11.5 ounces) hot fudge topping
Topping
- 1 container (8 ounces) whipped topping, thawed
- 2 packets (1.25 ounces each) instant hot cocoa powder
- Mallow Bits for garnish
Instructions
- Prepare Cake: Follow the instructions on the devil's food cake mix box using the included eggs, oil, and water. Pour the batter into a 9x13 inch pan and bake according to the box directions, approximately 25 minutes, until a toothpick comes out clean.
- Poke Holes: When the cake comes out of the oven and while still warm, use the end of a wooden spoon to poke holes spaced about 2 centimeters apart, pushing about two-thirds through the cake to create pockets for filling.
- Heat Marshmallow Fluff: In a medium microwave-safe bowl, combine 2 cups marshmallow fluff and 1/4 cup water. Microwave in 20 second intervals, stirring as needed, until the mixture is smooth and runny.
- Pour Fluff Filling: Slowly pour the marshmallow mixture over the cake, allowing it to seep into the poke holes and soak evenly.
- Warm Hot Fudge: Microwave the jar of hot fudge topping on high for 20 to 40 seconds until smooth and pourable. Reserve about 2 tablespoons for garnish.
- Spread Fudge Layer: Evenly spread the warmed hot fudge sauce over the marshmallow layer. Smooth the surface and refrigerate the cake to let the layers set.
- Prepare Whipped Topping: In a bowl, mix the thawed whipped topping with the two packets of instant hot cocoa powder until well combined and creamy.
- Top Cake: Spread the hot cocoa whipped topping evenly over the cooled and set cake.
- Garnish and Serve: Drizzle remaining hot fudge over the whipped topping and sprinkle with mini marshmallow bits. Chill as desired before serving and enjoy your hot chocolate poke cake.
Notes
- This cake is a delicious twist on traditional chocolate pudding poke cakes, incorporating a fluffy marshmallow filling that creates a gooey, rich texture.
- Be careful not to poke the holes too deep to avoid cutting through the cake entirely; about two-thirds thickness is ideal.
- Microwaving the marshmallow fluff mixture slowly ensures it doesn’t burn and becomes smooth enough to pour easily.
- If desired, substitute the hot fudge topping with homemade chocolate ganache for a more decadent touch.
- The cake is best served chilled after refrigerating for at least 1 hour to allow the flavors to meld and layers to set perfectly.
- Use mini marshmallows for garnish as a fun and thematic topping, but you may also use chocolate shavings or sprinkles.
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
