Hot Chocolate Poke Cake

Name: Hot Chocolate Poke Cake
Prep time: 15 min
Cook time: 45 min
Total time: 180 min
Ingredients: 15.25 ounce dark chocolate cake mix, (plus ingredients called for 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; chocolate syrup; mini chocolate chips

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Marshmallow fluff, whipped hot cocoa topping and moist chocolate cake make this Hot Chocolate Poke Cake the indulgent winter cake of your dreams!

AN EASY, FUN DRINK-THEMED CAKE

This Hot Chocolate Poke Cake is for all of you hot chocolate aficionados. It encompasses everything in the drink but in cake form. With chocolate cake, marshmallows and more, this cake is super easy to throw together and even easier to eat and enjoy! I was inspired to make this cake from my friend Kelsey over at Dance Around the Kitchen because it looked so good! I did add a few of my own twists to the recipe to really take it over the top! I promise this will be one your whole family will enjoy. If you want a fun cake to try, then you need to make this Hot Chocolate Poke Cake recipe!

slice of hot chocolate poke cake on a white plate with two red mugs in the background.

FREQUENTLY ASKED QUESTIONS:

What is a poke cake?

Poke cake (sometimes called poke hole cake) is a cake recipe that has holes poked in it after baking, usually with the handle of a wooden spoon or a wooden skewer. Then a liquid is poured over the baked cake to soak into the holes.

What kind of cake mix should I use?

You can use your favorite chocolate cake mix. I prefer Duncan Hines brand dark chocolate cake mix.

Can you use marshmallow fluff instead of mini marshmallows?

Yes. You can use a container of marshmallow fluff. Put the fluff into a microwave safe bowl and heat in 10 second increments until smooth and pourable. Do not add the butter that is listed in this recipe though. It is not needed if you are using the fluff.

How close should I poke my holes to one another?

Poke holes through the cake about 1 inch apart. Make sure the holes aren't too close together or too far apart—if they're too close together, your cake could fall apart when you try to cut it; if they're too far apart, there may not be enough filling throughout the cake.

How do you store leftover poke cake?

This cake can be stored in the refrigerator for up to 3 days covered in the pan with plastic wrap or in an airtight container. I do not recommend freezing.

slice of hot chocolate cake on a small white plate with mini marshmallows sprinkled around.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

dark chocolate cake mix, plus ingredients called for on the box
mini marshmallows
butter
heavy whipping cream (or Cool Whip)
hot cocoa mix
chocolate syrup, optional
chocolate chips, optional

dark chocolate cake mix, hot chocolate mix, eggs, oil, mini marshmallows, butter, chocolate syrup, heavy cream. — *only one bag of mini marshmallows is shown in this photo.

HOW TO MAKE HOT CHOCOLATE POKE CAKE:

Make the chocolate cake according to package instructions.

Pour into a 9x13-inch baking dish that has been sprayed with nonstick cooking spray.

dark chocolate cake mix batter in a rectangular white baking dish.

Bake according to package instructions, until a toothpick inserted in the center comes out clean.

fully baked dark chocolate cake in a white baking dish.

Poke the cake all over with the bottom of a wooden spoon or any round end handles. You want the holes to be a decent size for the filling to get down into.

a wooden spoon handle being shown poking holes into baked cake.

In a saucepan, melt mini marshmallows with butter.

mini marshmallows and pats of butter shown in a saucepan.

Mix constantly until melted and smooth.

melted marshmallow mixture being held up with a wooden spoon over a sauce pan.

Pour this marshmallow mixture over the cake and make sure you get it down into the holes.

melted marshmallow mixture shown spread on top of cake that has holes poked in it.

In another bowl, combine the heavy whipping cream and the hot cocoa mix and whip until stiff peaks form (about 3 to 4 minutes).

heavy cream and powdered hot coca mix shown in a stainless steel bowl

Frost the cake with the whipped chocolate cream.

overhead view of frosted chocolate cake in a baking dish.

Garnish with chocolate sauce and mini marshmallows and/or chocolate chips.

a spatula holding up a slice of chocolate cake over a baking dish.

Let the cake rest in the refrigerator for a few hours so the cake absorbs the marshmallow fluff before serving. Serve chilled with a cup of hot cocoa for a decadent dessert.

closeup photo showing a side view of a slice of hot chocolate poke cake on a white plate.

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