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Hot Chocolate Poke Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Frost the cake: Spread the whipped hot chocolate cream evenly over the top of the marshmallow-coated cake, covering all the marshmallow filling.
  7. 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

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