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The Ultimate Cozy Hot Chocolate Poke Cake with Marshmallow Swirl and Fudge Drizzle

Close-up of a decadent slice of hot chocolate poke cake showing layers of dark chocolate cake, white filling, and chocolate whipped topping with fudge drizzle.
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This Hot Chocolate Poke Cake brings the comfort of your favorite winter drink into a rich, moist dessert. We soak a simple chocolate cake with a sweet filling, top it with fluffy chocolate whipped cream, and finish it with toasted marshmallows and fudge. It is a crowd pleasing dessert perfect for holiday gatherings or cozy nights.

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 (for marshmallow filling)
  • 1¾ cups semi-sweet Chocolate Chips
  • 14 oz (1 can) Sweetened Condensed Milk
  • 3 tablespoons heavy whipping Cream (for fudge filling)
  • 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 to the temperature listed on the cake mix box. Lightly spray a 9×13 baking pan.
  2. In a bowl, combine the cake mix, water, eggs, and vegetable oil. Stir the ingredients until the batter is smooth. Pour the batter into the prepared pan.
  3. Bake the cake according to the package directions. 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 across the cake surface, spacing them about one inch apart. Poke holes approximately two-thirds deep, avoiding the bottom of the pan.
  5. Prepare the marshmallow filling: Combine the marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the fluff is melted and smooth, about 2 to 3 minutes total.
  6. Transfer the melted marshmallow filling to a piping bag or a plastic bag with a corner snipped off. Pipe the filling into the holes you poked in the cake. Spread any remaining fluff evenly over the cake surface. Place the cake in the refrigerator to chill.
  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 well after each burst, until the mixture is melted and smooth, about 2 to 3 minutes.
  8. Spread the chocolate fudge filling evenly over the chilled marshmallow layer. Return the cake to the refrigerator until this 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 evenly over the set fudge layer. Top the cake with the 3 cups of mini-marshmallows.
  11. Drizzle the top generously with hot fudge sauce before serving.

Notes

  • For an extra cozy touch, briefly toast the mini-marshmallows on top with a kitchen torch before serving.
  • If you do not have a piping bag, you can use a small spoon to carefully fill the holes with the marshmallow mixture.
  • This cake tastes best when served slightly chilled or at room temperature.

Nutrition

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