Hot Chocolate Poke Cake

A piece of chocolate cake filled topped with chocolate whipped cream, chocolate sauce and mini marshmallows.

Course: Desserts

Cuisine: American

Prep Time: 1

Cook Time: 20

Resting Time: 1

Total Time: 2 20

Servings:

Calories: 390kcal

Author: Deanna

This hot chocolate poke cake is a decadent chocolate cake filled with pockets of marshmallow fluff and topped with fluffy chocolate whipped cream, marshmallows, and chocolate sauce.

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Equipment

9x13 baking dish

Ingredients

1 (15.25 oz) box chocolate cake mix plus ingredients to make it
1 (7.5 oz) jar marshmallow fluff
2 tbsp water
2 cups heavy cream
2 tbsp powdered sugar
3 tbsp hot chocolate mix
2 cup mini marshmallows

Optional Ingredients for Decorating

chocolate shavings
sprinkles
chocolate sauce

Instructions

Bake the chocolate cake according to the box directions or the recipe you are following and allow it to cool completely.
Poke holes in the cake about 1/4 inch in diameter with the end of a wooden spoon or another round object, such as the wide end of a chopstick.
Scoop the marshmallow fluff into a microwave-safe bowl or a small saucepan and add 2 tbsp of water.
Using the microwave, heat the fluff at 10-second intervals stirring between intervals until smooth and runny.
If using the stovetop, heat on medium-low heat, stirring while it heats until smooth and runny.
Pour the melted fluff over the cake, paying particular attention to filling the holes.
In a large bowl, add the heavy cream, powdered sugar, and hot chocolate mix. Use a hand mixer to beat until soft peaks form, starting the mixer on low and gradually increasing the speed to avoid splashing.
Scoop the whipped cream onto the cake and spread it to cover the cake. Sprinkle the top with mini marshmallows and any optional toppings you desire.
Chill the cake for at least one hour, then serve.

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