Hot Chocolate Poke Cake

5 from 1 vote

Hot Chocolate Poke Cake turns your favorite cup of hot cocoa into a moist decadent dessert--no mug needed!

Prep Time30

Cook Time30

Chill Time3

Total Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 673kcal

Mix the Devil’s Food Cake Mix, Water, Eggs and Oil together, and pour into a sprayed 9x13 baking pan. Bake according to the directions on the box. Allow to cool on a cooling rack for 20 minutes.
1 box Devil’s Food Cake Mix, 1 cup Water, 3 large Eggs, ½ cup vegetable Oil
Using the round handle of a wooden spoon, poke holes the cake, making the holes about an inch apart. Poke about 2/3 deep, not all the way to the bottom

Place Marshmallow Fluff and Water in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until melted. It should take 2 to 3 minutes. Pour liquified fluff into a piping bag (or a plastic bag with the corner snipped off) and pipe it into the holes. Spread remaining fluff across top. Place in the fridge to chill.
2½ cups marshmallow fluff, 2 tablespoons water

Place Chocolate Chips, Sweetened Condensed Milk and Cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until melted. It should take 2 to 3 minutes. Spread over the cake, and chill until the chocolate is cooled completely.
1¾ cups semi-sweet Chocolate Chips, 14 oz (1 can) Sweetened Condensed Milk, 3 tablespoons heavy whipping Cream

Beat Cream, Hot Chocolate Mix and Vanilla with an electric mixer until stiff peaks form. Spread over the chilled cake. Garnish with mini-Marshmallows.
2 cups heavy whipping Cream, 2 envelopes instant Hot Chocolate Mix, 1 teaspoon vanilla extract, 3 cups mini-Marshmallows
Serve drizzled with melted Hot Fudge Sauce. Enjoy!
hot fudge sauce

Storage:

To Store: This poke cake can be stored in an airtight container, in the refrigerator, for up to 3-4 days.
To Freeze: I do not recommend freezing this cake as the marshmallow filling does not freeze and thaw well.

Tips:

You will know your cake is done baking when a toothpick inserted comes away clean and the top bounces back when gently tapped. Every oven cooks differently, so begin checking the cake at the 22 to 23-minute mark.
When poking the holes into the warm cake, be sure that you poke many large holes all over the cake. You don’t necessarily want to poke all the way to the bottom of the cake, but you do want big, deep holes so that the melted marshmallow mixture has plenty of areas to seep into the cake.
To poke holes, I recommend using a large round wooden spoon handle or other similar-sized object so that the holes are fairly big and the marshmallow has plenty of room to be piped in between.
If you don't have a piping bag, you can use a plastic bag with the corner snipped off.