Hot Chocolate Poke Cake
Hot Chocolate Poke Cake is the ultimate holiday cake with a decadent chocolate base, marshmallow fluff, hot fudge and creamy hot chocolate whipped topping. Perfect for holiday entertaining!
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We cannot get enough hot chocolate in our house during the holidays. We are slightly obsessed. This hot chocolate poke cake is a family friendly, crowd pleasing dessert that is a perfect ending for your holiday party. Your guests will love this indulgent chocolate cake, piled high with marshmallows and chocolate. It’s a chocolate lover’s dream!
You have to try this Oreo Brownie Chocolate Trifle. Divine!
What you’ll need
- A deep 9×13 baking dish
- 1 box of chocolate cake mix + the ingredients called for on the box (usually eggs, water and oil) I love the Betty Crocker Triple Chocolate Fudge cake mis for this.
- Marshmallow fluff– about 2 cups, which is about the 13 ounce container’s worth. This is the first “icing” layer.
- Hot fudge– the second layer and the yummy fudgy richness.
- Instant hot chocolate packets– we’ll add it in to your cake mix and the whipped topping.
- Mini marshmallows– for garnishing the cake
- Mini chocolate chips– for extra garnish and to hit home that hot chocolate flavor.
- Cool Whip– or make your own homemade whipped cream.
- Chocolate syrup for garnish (optional, but delicious!)
How to make it
Full recipe at the bottom of the post
- Make the cake: Prepare the cake batter with the ingredients according to the package directions, but add 2 packets of the instant hot chocolate. Pour into a greased 9×13 baking dish and bake.
- Poke it: When the cake is ready poke about 40-50 holes 2/3 of the way through the cake, about 1 inch apart, using the end of a wooden spoon.
3. Microwave the marshmallow fluff in 30 second intervals until it’s melted and pourable. Pour evenly over the cake.
4. Make the second layer: Microwave the hot fudge until melted and pour evenly over the marshmallow fluff layer. Spread it evenly using a spatula. Chill the cake at least 30 minutes, up to overnight. The fudge will look so glossy and luscious.
5. Prepare the topping: Mix together a packet of hot chocolate and the cool whip until well combined.
6. Spread it: Evenly spread the whipped topping over the cake.
7. Garnish it: Top with mini marshmallows, mini chocolate chips and a drizzle of chocolate syrup before serving.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips, Tricks, and Suggestions
- Cover and store leftovers in the fridge up to 3 days.
- Prepare your own whipped cream, if desired, just be sure to add 1 packet of hot chocolate mix to the whipped cream.
- Be sure to chill the cake with the marshmallow fluff and fudge a minimum of 30 minutes- up to 24 hours, in order for the cake to set and the marshmallow fluff to absorb.
Homemade Whipped Cream
You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form. Mix in 1 packet of hot chocolate and spread over the cake.
Try these next
- S’mores Poke Cake
- Crock Pot Death by Chocolate Cake
- S’more Dip
- Oatmeal Raisin Cookies
- Strawberry Shortcake
- Frozen S’mores
- Texas Sheet Cake
- Air Fryer Donut Holes
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Hot Chocolate Poke Cake
Equipment
Ingredients
- 15.25 ounce box chocolate cake mix + the ingredients called for on the box usually eggs, water and oil
- 2 cups marshmallow fluff
- 11.75 ounce Jar hot fudge
- 3 packets instant hot chocolate
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
- 12 ounces Cool Whip 1 1/2 containers of Cool Whip
- Chocolate syrup for garnish optional
Instructions
- Preheat the oven to 350°F
- Prepare the cake batter with the ingredients according to the package directions, but add 2 packets of the instant hot chocolate. Pour into a greased 9×13 baking dish and bake according to the box directions.
- When the cake is finished, poke about 40-50 holes, 2/3 of the way through the cake, about 1 inch apart, using the end of a wooden spoon.
- Microwave the marshmallow fluff in 30 second intervals until it’s melted and pourable. Pour evenly over the cake and into all of the holes.
- Microwave the hot fudge until melted and pour evenly over the marshmallow fluff layer. Spread it evenly using a spatula.
- Chill the cake at least 30 minutes, up to 24 hours, covered.
- Mix together a packet of hot chocolate and the cool whip until well combined. Spread over the cake.
- Top with mini marshmallows and chocolate chips and drizzle over chocolate syrup (if desired)
- Cut into squares and serve.
Video
Notes
- Cover and store leftovers in the fridge up to 3 days.
- Prepare your own whipped cream, if desired, just be sure to add 1 packet of hot chocolate mix to the whipped cream.
- Be sure to chill the cake with the marshmallow fluff and fudge a minimum of 30 minutes- up to 24 hours, in order for the cake to set and the marshmallow fluff to absorb.
