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Ultimate Cozy Hot Chocolate Poke Cake with Marshmallow Filling and Toasted Topping

A decadent slice of hot chocolate poke cake layered with cream and topped with chocolate drizzle and toasted marshmallows.
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You will love this Ultimate Cozy Hot Chocolate Poke Cake. It is a rich, moist chocolate cake soaked with a creamy filling, topped with whipped cream, toasted marshmallows, and a fudge drizzle, tasting just like your favorite winter drink.

Ingredients

Scale
  • 1 box Devil’s Food Cake Mix
  • 1 cup Water
  • 3 large Eggs
  • ½ cup vegetable Oil
  • 2½ cups marshmallow fluff
  • 2 tablespoons water
  • 1¾ cups semi-sweet Chocolate Chips
  • 14 oz (1 can) Sweetened Condensed Milk
  • 3 tablespoons heavy whipping Cream (for fudge)
  • 2 cups heavy whipping Cream (for topping)
  • 2 envelopes instant Hot Chocolate Mix
  • 1 teaspoon vanilla extract
  • 3 cups mini-Marshmallows
  • Hot fudge sauce for drizzling

Instructions

  1. Preheat your oven according to the cake mix package directions. Lightly spray a 9×13 baking pan.
  2. In a bowl, combine the cake mix, water, eggs, and vegetable oil. Stir until the batter is smooth, then pour it into the prepared pan.
  3. Bake the cake as directed on the package. Remove the cake from the oven and let it cool on a rack for 20 minutes.
  4. Use the round handle of a wooden spoon to poke holes about one inch apart in the cake. Make sure the holes go about two-thirds deep without touching the bottom of the pan.
  5. Make the marshmallow filling: Combine the marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the mixture is melted and smooth, about 2 to 3 minutes total.
  6. Transfer the melted fluff to a piping bag or a plastic bag with a corner snipped off. Pipe the filling into the holes you made in the cake. Spread any remaining fluff evenly over the top surface of the cake. Refrigerate the cake to chill while you prepare the next layer.
  7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy whipping cream. Microwave in 20-second bursts, stirring each time, until the mixture is melted and smooth, about 2 to 3 minutes.
  8. Spread this chocolate fudge mixture evenly over the chilled marshmallow layer. Return the cake to the refrigerator until the fudge layer is set.
  9. Whip the chocolate topping: Using an electric mixer, beat the 2 cups of heavy whipping cream, the instant hot chocolate mix, and vanilla extract until stiff peaks form.
  10. Spread the whipped chocolate cream over the set fudge layer. Top the cake with the mini-marshmallows.
  11. Drizzle hot fudge sauce over the marshmallows just before serving. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • This recipe is a fantastic winter comfort food and a quick crowd pleaser for potlucks.
  • For the best marshmallow melting, stir the fluff mixture well after every 20-second microwave burst.
  • Toasting the mini-marshmallows on top with a kitchen torch adds a great final touch, mimicking a real hot cocoa experience.

Nutrition

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