Hot Chocolate Poke Cake

This Hot Chocolate Poke Cake combines the rich flavors of chocolate and marshmallow for a simple, satisfying dessert. Perfect for any occasion, it’s an easy recipe that delivers a delicious treat every time.

Easy Hot Cocoa Cake

Poke cakes are one of the easiest and best ways to jazz up a box of cake mix! This hot chocolate poke cake starts with chocolate cake and is then filled with creamy marshmallow creme and decadent chocolate fudge sauce and topped with whipped topping, marshmallows, and chocolate chips. If you love a nice warm cup of hot chocolate, you will love this easy hot chocolate poke cake!

Check out this Heath Bar Poke Cake if you love decadent chocolate cake!

Ingredients

• Box of chocolate cake mix  – Use your favorite chocolate cake mix (I used Duncan Hines Devil’s Food).
• Ingredients to make cake – These will be listed on the back of the box. Most boxed cake mixes call for water, oil, and eggs.
• Marshmallow creme – Also known as marshmallow fluff—can be found in the baking aisle by the marshmallows.
• Water – To help the marshmallow creme achieve a pourable consistency and prevent burning in the microwave.
• Hot fudge sauce – Adds moisture and another layer of decadence to the cake.
• Whipped topping – This replicates the whipped cream on top of a cup of hot chocolate. Be sure to thaw the tub before using it.
• Hot chocolate mix – This will be mixed with the whipped topping to create a chocolate whipped cream.
• Mini marshmallows – Because no hot chocolate is complete without marshmallows.
• Mini chocolate chips – To sprinkle over the cake. I used semi-sweet ones as these are the most common ones sold in grocery stores.

Making the hot chocolate poke cake recipe

1. Follow the package instructions to prepare the boxed cake mix in a 9×13-inch pan. Allow the cake to cool to room temperature.
2. Use the handle of a wooden spoon or the thick end of a chopstick to poke holes into the cake 1 inch apart.
3. Add the marshmallow fluff and water to a microwave-safe bowl and microwave for 20 seconds. Mix until well incorporated. The marshmallow fluff should be a pourable consistency. If it is too thick to pour, microwave for an additional 10 seconds and stir well again.
4. Pour the marshmallow creme over the cake. Spread the marshmallow with a rubber spatula or the back of a spoon and press it down into the holes.

5. Heat the chocolate fudge sauce according to the directions on the jar. Spread the chocolate sauce over the top of the cake. Allow the fudge sauce to cool. 
6. Add the whipped topping and hot chocolate mix to a medium bowl and gently fold until well combined. 
7. Spread the chocolate whipped topping over top of your cake and refrigerate for at least an hour to allow the flavors to meld.
8. When ready to serve, sprinkle the mini marshmallows and chocolate chips over the chilled cake, slice and enjoy.

Variations and substitutions

Chocolate milk – For an even more decadent cake, try substituting the water called for on the cake mix box with chocolate milk.

Make your own marshmallow creme – Can’t find marshmallow creme? No problem; you can make your own. Combine 6 cups (one 10-ounce bag) of mini marshmallows and 4 tablespoons of unsalted butter in a medium saucepan over medium-low heat, stirring constantly until smooth.

Homemade whipped cream – Skip the cool whip and make your own whipped cream. Combine 1 1/2 cups of cold heavy whipping cream with 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, and the hot chocolate mix and beat until stiff peaks form.

Plain whipped topping – Leave the hot chocolate mix out of the whipped topping and use it plain.

Large marshmallows – Can’t find mini marshmallows or don’t have them on hand? Use regular marshmallows and cut them into small pieces using sharp kitchen shears. I don’t recommend using whole regular marshmallows to top the cake, as they will be difficult to maneuver when cutting and eating the cake.

Cocoa powder – Do not try to substitute the hot chocolate mix with unsweetened cocoa powder found in the baking aisle. The unsweetened cocoa powder is bitter and will not give the sweet chocolatey taste the hot chocolate mix will.

Tips for success

• Don’t overbake the cake – If you plan to use a glass or ceramic pan to make the cake, I recommend checking for doneness 5 minutes before the time noted on the box. In my experience, the bake times on the box are often too long when using a glass pan.
• Use the right tool – Ensure you are using the right-sized tool to poke the holes in the cake. You want something between 1/4 and 1/2 inch in diameter to ensure the hole is big enough to get filled with marshmallow and fudge goodness. I like to use the rounded handle end of a wooden spoon. The thick end of a chopstick also works. Some poke cakes call for using a fork to poke the holes. This will not work for this recipe as the filling is thicker.
• Space the holes appropriately – Space the holes evenly across the cake, about 1 inch apart. This ensures that the gooey filling is distributed throughout the cake. If you poke the holes too close together, the structure of the cake will be compromised, and it will fall apart when sliced.
• Don’t burn the fillings – Both the marshmallow and hot fudge sauce can go from melted to burnt very quickly. Microwave in short spurts and stir well after each time. Adding water to the marshmallow creme will help prevent burning and allow it to reach a pourable consistency.
• Deflated whipped topping – Gently fold the hot chocolate mix into the whipped topping so it does not deflate. I like to use a rubber spatula rather than a spoon when completing this step as the spatula’s flexible, wide, and flat surface makes it easier to incorporate the ingredients without deflating or over-mixing.
• Decorate just before serving – Marshmallows can become stale in the refrigerator. I recommend waiting until right before serving to add the marshmallows to the top of the cake.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

I do not recommend freezing this cake as the texture of the marshmallow creme will change once thawed and will not offer the same fluffy, gooey goodness.

Want more chocolate desserts?

Check out these recipes.

• Chocolate Mint Grasshopper Cookies
• Three Ingredient Oreo Balls
• Polar Bear Paw Cookies

Did you love this hot cocoa poke cake recipe? Let me know what you think in the comments below.

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Hot Chocolate Poke Cake

Author: Mandy

This Easy Hot Chocolate Poke Cake combines rich chocolate cake with fudge sauce, marshmallow fluff, and a chocolate Cool Whip topping for a deliciously simple dessert. Perfect for any chocolate and marshmallow lover!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 267 kcal

Ingredients

  

1x2x3x

• 1 (15.25 ounce) box of chocolate cake mix plus ingredients listed on box
• 1 (7 ounce) jar of marshmallow creme
• 2 tablespoons water
• 1 (11.25 ounce) jar of hot fudge sauce
• 1 (8 ounce) tub of whipped topping thawed
• 2 packets of hot chocolate mix ¼ cup
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

Instructions

 

• Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature.
• Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake 1 inch apart.
• Add the marshmallow fluff and water to a microwave-safe bowl and microwave for 20 seconds. Mix until well incorporated. The marshmallow fluff should be a pourable consistency. If it is too thick to pour, microwave for an additional 10 seconds and stir well again.
• Pour the marshmallow creme over the cake. Use a rubber spatula or the back of a spoon to spread the marshmallow and press it down into the holes.
• Heat the chocolate fudge sauce according to the directions on the jar. Spread the chocolate sauce over the top of the cake. Allow the fudge sauce to cool.
• Add the whipped topping and hot chocolate mix to a medium bowl and gently fold until well combined.
• Spread the chocolate whipped topping over the cake and refrigerate for at least an hour to allow the flavors to meld.
• When ready to serve, sprinkle the mini marshmallows and chocolate chips over the cake, slice and enjoy.

Notes

• Store leftovers in the refrigerator for up to 3 days.
• Use your favorite chocolate cake mix of this recipe. I used Duncan Hines Devil’s Food cake mix.

Nutrition

Calories: 267kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 345mgPotassium: 171mgFiber: 1gSugar: 28gVitamin A: 17IUVitamin C: 0.1mgCalcium: 69mgIron: 2mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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