Description
A decadent Hot Chocolate Poke Cake combining a moist devil's food cake with fluffy marshmallow filling, rich hot fudge, and a creamy hot cocoa whipped topping, finished with mini marshmallows and fudge for the ultimate dessert experience.
Ingredients
Scale
Cake
- 1 box Devil's food cake mix (including eggs, oil, and water as per box instructions)
Marshmallow Filling
- 2 cups marshmallow fluff
- 1/4 cup water
Toppings
- 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: Follow the instructions on the devil's food cake mix box including adding eggs, oil, and water as called for. Pour batter into a 9x13 inch pan and bake for 25 minutes or until a toothpick comes out clean. Let the cake cool slightly but still warm.
- Poke holes in cake: Using the end of a wooden spoon, carefully poke holes about every other centimeter into the cake, pushing about two-thirds of the way through, creating spaces for the marshmallow filling to soak in.
- Prepare marshmallow mixture: In a medium microwave-safe bowl, combine 2 cups marshmallow fluff with 1/4 cup water. Heat in 20 second intervals, stirring after each, until smooth and runny.
- Pour marshmallow mixture: Slowly pour the warmed marshmallow mixture over the cake, allowing it to seep into the holes for maximum flavor and moisture.
- Add hot fudge layer: Microwave the jar of hot fudge topping for 20-40 seconds until smooth and velvety. Reserve about 2 tablespoons for garnish. Spread the rest evenly over the marshmallow layer on the cake. Refrigerate to let it set.
- Mix whipped topping: In a bowl, combine the thawed whipped topping with the two packets of instant hot cocoa powder until fully blended and smooth.
- Top the cake: Spread the cocoa-flavored whipped topping evenly over the chilled cake.
- Garnish and serve: Decorate the cake with reserved hot fudge and mini marshmallow bits (mallow bits). Chill the cake until ready to serve and enjoy this hot cocoa inspired dessert.
Notes
- Ensure the cake is warm but not hot before poking holes to avoid cracking the crust.
- Microwaving the marshmallow fluff gently prevents it from overheating and becoming stiff.
- Reserve some fudge topping for an attractive drizzle garnish on the finished cake.
- Mini marshmallows or mallow bits add a fun texture and visual appeal for a perfect hot chocolate theme.
- Store leftovers in the refrigerator for up to 3 days for best flavor and texture.
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
