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Hot Chocolate Poke Cake Recipe

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4.3 from 8 reviews

This decadent Hot Chocolate Poke Cake combines a rich dark chocolate cake with pockets of melted marshmallow filling and a fluffy hot chocolate whipped cream topping. Perfect for chocolate lovers, this dessert is a fun twist on classic poke cakes, delivering layers of creamy and gooey textures with a festive touch of mini marshmallows, chocolate syrup, and mini chocolate chips.

Ingredients

Cake

  • 1 box dark chocolate cake mix
  • Ingredients needed to make cake: eggs, oil, and water (use amounts specified on cake mix box)

Marshmallow Filling

  • 2 (10 ounce) bags mini marshmallows
  • 5 tablespoons salted butter (can use unsalted)

Whipped Hot Chocolate Cream

  • 2 cups cold heavy whipping cream (or Cool Whip)
  • ¼ cup (2 packets) hot chocolate mix

Garnish (optional)

  • Mini marshmallows
  • Chocolate syrup
  • Mini chocolate chips

Instructions

  1. Prepare the Cake Mix: Make 1 box of dark chocolate cake mix according to the package instructions, using the required eggs, oil, and water amounts specified on the back of the box.
  2. Bake the Cake: Pour the prepared batter into a greased 9x13-inch pan and smooth the top evenly. Bake as directed on the cake mix package until fully cooked.
  3. Poke the Cake: When the cake is done baking, allow it to cool slightly. Use the bottom of a wooden spoon or any round-ended handle to poke holes all over the cake to allow filling to seep in.
  4. Make Marshmallow Filling: In a saucepan over low-medium heat, melt 2 bags (20 ounces total) of mini marshmallows with 5 tablespoons of salted butter, stirring constantly until the mixture is smooth and fully melted.
  5. Fill the Poké Holes: Pour the warm melted marshmallow mixture evenly over the cake, making sure it fills all the poke holes to add gooey texture inside.
  6. Prepare Whipped Hot Chocolate Cream: In a mixing bowl, whisk together 2 cups of cold heavy whipping cream and ¼ cup (2 packets) of hot chocolate mix until stiff peaks form and the mixture is smooth and creamy, approximately 3 to 4 minutes. A stand mixer with a whisk attachment works best.
  7. Frost the Cake: Spread the whipped hot chocolate cream over the top of the marshmallow layer evenly, creating a fluffy topping.
  8. Chill and Garnish: Refrigerate the cake for several hours (about 2-3 hours) so the cake absorbs the marshmallow fluff filling fully. Before serving, optionally garnish with a drizzle of chocolate syrup, mini marshmallows, and mini chocolate chips for extra decoration and flavor.

Notes

  • Use room temperature eggs and ingredients for the best cake texture.
  • Make sure the marshmallow mixture is warm but not overly hot when pouring over the cake to avoid melting the cake too much.
  • The whipped cream topping is best served fresh for fluffiness; if using Cool Whip, ensure it is well chilled before whipping.
  • Store leftovers covered in the refrigerator; consume within 3-4 days for optimal freshness.
  • You can substitute regular marshmallows cut into smaller pieces if mini marshmallows are unavailable.

Find it online: https://dishcooks.com/hot-chocolate-poke-cake-recipe/