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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Hot chocolate poke cake is perfect for holiday entertaining and Christmas parties because it's indulgent, delicious, makes many servings and is simple to prepare with boxed chocolate cake mix, marshmallow fluff, hot fudge sauce and hot chocolate whipped topping with mini marshmallow on top.

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!

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.
Chocolate syrup for garnish (optional, but delicious!)

How to make Hot Chocolate Poke Cake

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.

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.

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