Description
A decadent Hot Chocolate Poke Cake featuring a moist devil's food cake filled with fluffy marshmallow cream, layered with rich hot fudge, and topped with a whipped hot cocoa mixture for the perfect indulgent dessert.
Ingredients
Scale
Cake
- 1 box Devil's food cake mix plus eggs, oil, and water as called for on the box
Filling and Topping
- 2 cups marshmallow fluff
- 1/4 cup water
- 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 Cake: Preheat oven as directed on the cake mix box. Prepare the devil's food cake mix according to package instructions using the recommended eggs, oil, and water. Pour the batter into a greased 9x13 inch pan and bake until a toothpick inserted comes out clean, about 25 minutes.
- Make Pokes: When the cake is just out of the oven and still warm, use the end of a wooden spoon to poke holes about every other centimeter all over the cake to about two-thirds depth.
- Mix Fluff Filling: In a medium microwave-safe bowl, combine 2 cups of marshmallow fluff with 1/4 cup water. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and runny.
- Fill Cake: Slowly pour the marshmallow fluff mixture over the poked cake, allowing it to soak into the holes evenly.
- Prepare Hot Fudge Layer: Microwave the jar of hot fudge topping on high for 20-40 seconds until smooth and velvety. Reserve 2 tablespoons for garnish and spread the rest evenly over the fluff layer. Refrigerate the cake to allow the fudge to set.
- Make Whipped Cocoa Topping: In a bowl, combine the thawed whipped topping with the 2 packets of instant hot cocoa powder and mix until homogeneous.
- Top Cake: Spread the whipped cocoa topping evenly over the cooled cake.
- Garnish and Serve: Drizzle reserved hot fudge and sprinkle mini marshmallow bits over the cake. Chill before serving to set layers thoroughly. Enjoy your hot chocolate poke cake!
Notes
- This cake combines fluffy marshmallow cream with rich hot fudge and a whipped hot cocoa topping for a dessert that tastes like hot chocolate in cake form.
- You can substitute homemade hot fudge sauce if desired.
- Make sure to poke the cake while it is still warm to help the marshmallow mixture soak in deeply.
- Use mini marshmallows or mallow bits as garnish for added texture and visual appeal.
- Keep the cake refrigerated after assembly to help all the layers set perfectly.
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
