Dessert

Hot Chocolate Poke Cake Recipe

ByAmy Serrano December 31, 2025December 31, 2025

Introduction

This Hot Chocolate Poke Cake is a delightful twist on a classic favorite. Moist chocolate cake is filled with melted marshmallow and topped with whipped hot chocolate cream, making it the perfect dessert for cozy nights.

The image shows a thick slice of dark chocolate cake with three visible layers on a white plate. The bottom layer is moist dark chocolate cake with a soft, gooey white cream filling mixed in. The middle layer is the same chocolate cake, and the top layer is a smooth light brown chocolate mousse, slightly thick and creamy. The mousse is topped with small white marshmallows and scattered chocolate chips. Dark chocolate sauce drips over the mousse and edges of the cake. More marshmallows and chocolate chips are spread around the plate. In the blurry background, there are festive red mugs with white patterns. The plate is set on a dark wooden surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box dark chocolate cake mix
Ingredients needed to make cake: eggs, oil, and water (use amounts on the box)
2 (10 ounce) bags mini marshmallows
5 tablespoons salted butter (can use unsalted)
2 cups cold heavy whipping cream (or Cool Whip)
¼ cup (2 packets) hot chocolate mix
Mini marshmallows (for garnish)
Chocolate syrup (for garnish)
Mini chocolate chips (for garnish)

Instructions

Step 1: Prepare the chocolate cake according to package instructions using the eggs, oil, and water specified on the box.
Step 2: Pour the batter into a greased 9×13-inch pan and smooth the top. Bake as directed on the package.
Step 3: When the cake is baked and slightly cooled, poke holes all over the surface using the bottom of a wooden spoon or a similar round-ended tool. The holes should be large enough to allow filling to seep through.
Step 4: In a saucepan, melt the 2 bags of mini marshmallows with 5 tablespoons of butter, stirring constantly until smooth and fully melted.
Step 5: Pour the melted marshmallow mixture evenly over the cake, making sure to fill the holes.
Step 6: In a mixing bowl, whip together the cold heavy cream and hot chocolate mix until stiff peaks form and the mixture is smooth, approximately 3 to 4 minutes.
Step 7: Frost the cake evenly with the whipped hot chocolate cream.
Step 8: Refrigerate the cake for a few hours to allow the flavors to meld and the marshmallow to set. Before serving, garnish with chocolate syrup, mini marshmallows, and mini chocolate chips if desired.

Tips & Variations

For a quicker alternative, use store-bought whipped topping instead of whipping heavy cream.
Try adding a pinch of cinnamon or a splash of peppermint extract to the whipped cream for a festive twist.
Use dark chocolate syrup for a richer chocolate flavor in the garnish.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Keep it tightly covered to prevent it from drying out. Reheat slices briefly in the microwave for a warm treat, or enjoy chilled.

How to Serve

The image shows a rich chocolate cake slice on a white plate, set against a white marbled surface. The cake has three main layers: a dark, moist chocolate base with bits of white marshmallow inside, a middle layer of light brown, creamy frosting, and a top layer of smooth chocolate mousse. The chocolate mousse layer is decorated with a drizzle of dark chocolate sauce, small white marshmallows, and tiny chocolate chips scattered on top and around the plate. The cake slice has a bite taken out of it, showing the soft texture inside. In the background, there are blurred red cups with white snowflake patterns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake flavor?

Yes, while dark chocolate is ideal for this recipe, you can use any chocolate cake mix or even a homemade chocolate cake for similar results.

Can I prepare this cake in advance?

Absolutely. This cake actually tastes better after resting in the fridge for a few hours or overnight, allowing the marshmallow and cream to soak into the cake.

Hot Chocolate Poke Cake Recipe

★★★★★

4.6 from 270 reviews

This Hot Chocolate Poke Cake is a decadent dessert combining rich dark chocolate cake with a gooey marshmallow filling and fluffy hot chocolate whipped cream topping. Poking holes in the baked cake allows the melted marshmallow mixture to seep in, creating a moist and flavorful treat. Finished with a drizzle of chocolate syrup and a sprinkle of mini marshmallows and chocolate chips, this cake is perfect for chocolate lovers and cozy occasions.

Author: Amy
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 4 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 box dark chocolate cake mix
eggs, oil, and water as called for on cake mix box

Marshmallow Filling

2 (10 ounce) bags mini marshmallows
5 tablespoons salted butter (can use unsalted)

Whipped Hot Chocolate Cream

2 cups cold heavy whipping cream (or Cool Whip)
¼ cup (2 packets) hot chocolate mix

Garnish (optional)

mini marshmallows
chocolate syrup
mini chocolate chips

Instructions

Prepare and bake cake: Preheat your oven as specified on the cake mix box. Prepare the dark chocolate cake mix according to package instructions by combining the cake mix with the required eggs, oil, and water. Pour the batter into a greased 9×13-inch baking pan and smooth the surface evenly. Bake the cake following the time and temperature guidelines on the box until a toothpick inserted in the center comes out clean.
Poke the cake: When the cake is fully baked and still warm, use the rounded end of a wooden spoon or similar utensil to poke holes all over the surface of the cake. This step is essential to allow the marshmallow mixture to soak into the cake layers.
Melt marshmallow filling: In a medium saucepan, combine the two bags of mini marshmallows and 5 tablespoons of salted butter. Heat the mixture over medium-low heat, stirring constantly until the marshmallows and butter melt completely and the mixture is smooth and shiny.
Pour marshmallow mixture over cake: Immediately pour the melted marshmallow mixture evenly over the cake, making sure to fill the holes made in the previous step to allow maximum absorption.
Prepare whipped hot chocolate cream: In a chilled mixing bowl, whisk together 2 cups of cold heavy whipping cream and ¼ cup (2 packets) of hot chocolate mix. Whip the mixture using a stand mixer with a whisk attachment or a hand mixer until stiff peaks form and the texture is smooth without graininess, approximately 3 to 4 minutes.
Frost the cake: Spread the whipped hot chocolate cream evenly over the top of the marshmallow-coated cake, covering all the marshmallow filling.
Chill and garnish: Refrigerate the cake for several hours (at least 2-3 hours) to allow the flavors to meld and the cake to absorb the marshmallow layer. Before serving, drizzle the cake with chocolate syrup and garnish with mini marshmallows and mini chocolate chips as desired for added texture and decoration.

Notes

Make sure the marshmallow mixture is pourable but not too hot to avoid melting the whipped cream later.
Using cold heavy cream helps achieve stiffer peaks when whipping.
You can substitute Cool Whip for heavy cream if you prefer a lighter topping.
Allow ample chilling time to let the cake fully absorb flavors and set properly.
For an even richer flavor, use high-quality hot chocolate mix.
Store leftover cake in the refrigerator and consume within 3 days for best freshness.

Keywords: hot chocolate poke cake, chocolate cake, marshmallow cake, whipped cream topping, easy chocolate dessert, poke cake recipe

Amy Serrano

Leave a Reply Cancel reply