Description
This Hot Chocolate Poke Cake is a decadent dessert featuring a moist devil's food cake filled with fluffy marshmallow fluff, topped with warm hot fudge and a creamy hot cocoa whipped topping. Garnished with mini marshmallow bits, this cake delivers the comforting flavors of hot chocolate in every bite, perfect for any chocolate lover.
Ingredients
Scale
Cake
- 1 box Devil's food cake mix + eggs, oil and water (amounts as called for on the box)
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 the cake: Follow the instructions on the devil's food cake mix box, mixing the cake batter with the specified eggs, oil, and water. Pour the batter into a 9x13 inch baking pan and bake for 25 minutes until a toothpick inserted comes out clean. Let the cake cool slightly.
- Poke the cake: Using the end of a wooden spoon, poke holes about every 2 centimeters all over the cake, pushing the spoon about two-thirds of the way through the cake to create deep channels for filling.
- Prepare the marshmallow filling: In a medium microwave-safe bowl, combine 2 cups of marshmallow fluff and 1/4 cup water. Heat in 20-second intervals, stirring between, until the mixture is smooth and runny.
- Fill the cake: Slowly pour the warmed marshmallow mixture over the cake, allowing it to soak into the holes evenly. Let it absorb for a few minutes.
- Add the hot fudge layer: Microwave the jar of hot fudge topping on high for 30 seconds or until smooth and pourable. Reserve 2 tablespoons for garnish. Spread the hot fudge evenly over the marshmallow layer. Refrigerate the cake to set.
- Prepare the whipped topping: In a bowl, combine the thawed whipped topping with the instant hot cocoa powder, mixing gently to incorporate the cocoa flavor.
- Top the cake: Spread the hot cocoa whipped topping evenly over the chilled cake.
- Garnish and serve: Decorate the cake with reserved hot fudge drizzle and mini marshmallow bits. Refrigerate until ready to serve and enjoy your hot chocolate inspired dessert!
Notes
- This cake combines fluffy marshmallow filling and rich hot fudge to capture the essence of hot chocolate in cake form.
- Ensure the marshmallow fluff mixture is warm and runny for easy absorption into the cake holes.
- Use a 9x13 inch pan for the ideal cake thickness and baking time.
- Mini marshmallow bits add texture and a festive look but can be omitted or substituted with crushed candy canes or chocolate chips.
- Refrigerate the cake for at least an hour before serving so the layers set well and flavors meld.
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
