Hot Chocolate Poke Cake Recipe

Introduction

Warm up your dessert game with this luscious Hot Chocolate Poke Cake. Moist chocolate cake is infused with marshmallow and hot fudge, then topped with a creamy chocolate whipped topping and festive mini marshmallows. It’s a cozy, crowd-pleasing treat perfect for any occasion.

Ingredients

• 1 (15.25 ounce) box of chocolate cake mix (plus ingredients listed on box)
• 1 (7 ounce) jar of marshmallow creme
• 2 tablespoons water
• 1 (11.25 ounce) jar of hot fudge sauce
• 1 (8 ounce) tub of whipped topping (thawed)
• 2 packets of hot chocolate mix (¼ cup)
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

Instructions

1. Step 1: Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature.
2. Step 2: Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake about 1 inch apart.
3. Step 3: Add the marshmallow creme and water to a microwave-safe bowl and microwave for 20 seconds. Stir until smooth. If too thick to pour, microwave for another 10 seconds and stir again.
4. Step 4: Pour the marshmallow mixture over the cake and use a rubber spatula or spoon to spread it evenly, pressing it into the holes.
5. Step 5: Heat the hot fudge sauce according to jar instructions, then spread it over the marshmallow layer. Let the fudge cool before continuing.
6. Step 6: In a medium bowl, gently fold together the whipped topping and hot chocolate mix until well combined.
7. Step 7: Spread the chocolate whipped topping evenly over the cake, then refrigerate for at least one hour to allow flavors to meld.
8. Step 8: Before serving, sprinkle the mini marshmallows and mini chocolate chips over the top. Slice and enjoy!

Tips & Variations

• For a richer cake, use homemade chocolate cake instead of a mix.
• Substitute peppermint extract for a festive twist in the whipped topping.
• Use regular marshmallows if marshmallow creme is unavailable, melting them with a little water before pouring over the cake.
• Chill the cake overnight for even better flavor and easier slicing.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let the cake come to room temperature or warm individual slices briefly in the microwave to soften the layers and enhance the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling overnight, which allows the flavors to meld perfectly.

What if I don’t have marhmallow creme?

You can melt regular marshmallows with a little water until smooth and pourable, then proceed as directed. Marshmallow creme adds convenience but is not absolutely required.

Hot Chocolate Poke Cake Recipe

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★★★★★

4.7 from 65 reviews

• Author: Lily
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x

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Description

This Hot Chocolate Poke Cake is a decadent and delightful dessert that combines a rich chocolate cake base with pockets of marshmallow creme and hot fudge sauce. Topped with a creamy whipped chocolate topping and garnished with mini marshmallows and chocolate chips, this cake is perfect for celebrations or cozy winter gatherings.

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Ingredients

Scale 1x2x3x

Cake

• 1 (15.25 ounce) box of chocolate cake mix (plus ingredients listed on box)

Filling

• 1 (7 ounce) jar of marshmallow creme
• 2 tablespoons water
• 1 (11.25 ounce) jar of hot fudge sauce

Topping

• 1 (8 ounce) tub of whipped topping (thawed)
• 2 packets of hot chocolate mix (¼ cup)

Garnish

• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

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Instructions

1. Prepare the Cake: Follow the directions on the chocolate cake mix box to prepare the cake in a 9×13 inch baking pan. Once baked, allow the cake to cool completely to room temperature.
2. Poke the Cake: Using the handle of a wooden spoon or the thick end of a chopstick, poke rows of holes into the cake about 1 inch apart to create pockets for the filling.
3. Prepare Marshmallow Mixture: Combine the marshmallow creme and water in a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth and pourable. If still too thick, microwave for an additional 10 seconds and mix again.
4. Fill the Cake: Pour the marshmallow mixture evenly over the cake, using a rubber spatula or the back of a spoon to spread and press it into the holes.
5. Add Hot Fudge Sauce: Heat the hot fudge sauce as per jar instructions until warm and spreadable. Spread it over the top of the cake and allow it to cool completely.
6. Make Chocolate Whipped Topping: In a medium bowl, gently fold together the whipped topping and hot chocolate mix until well combined and smooth.
7. Top the Cake: Spread the chocolate whipped topping evenly over the cooled cake. Refrigerate the cake for at least 1 hour to allow the flavors to meld and the topping to set.
8. Garnish and Serve: Just before serving, sprinkle mini marshmallows and mini chocolate chips evenly over the top of the cake. Slice and enjoy your delicious hot chocolate poke cake!

Notes

• Make sure the cake is fully cooled before poking holes to prevent it from crumbling.
• Microwaving the marshmallow creme makes it easier to drizzle into the holes.
• You can substitute hot fudge sauce with warmed chocolate syrup for a lighter option.
• Refrigerate for at least an hour to let flavors combine and ensure the whipped topping sets nicely.
• For extra texture, consider adding a sprinkle of crushed peppermint or nuts on top.

• 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 dessert, chocolate cake with marshmallow, poke cake recipes