Description
Indulgent hot chocolate poke cake brings winter comfort straight to dessert lovers’ tables. Rich chocolate layers infused with marshmallow goodness promise a delightful sweet escape you’ll savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 box devils food chocolate cake mix
- 2 cups marshmallow fluff
- 1 cup semi-sweet chocolate chips
- 1 (14 ounces) can sweetened condensed milk
- 23 cups mini marshmallows
Hot Chocolate Mix and Liquids:
- 2 envelopes instant hot chocolate mix
- 2 tablespoons water
- 2 tablespoons heavy whipping cream
- 2 cups heavy whipping cream
Additional Ingredients:
- 1 teaspoon vanilla
- Hot fudge sauce (for decoration)
- Oil (as specified on cake mix box)
- Eggs (as specified on cake mix box)
- Water (as specified on cake mix box)
Instructions
- Preheat the oven to specified temperature on Devil’s Food cake box. Prepare cake batter precisely according to package instructions and transfer into a greased 9 x 13-inch baking dish. Bake until a toothpick inserted comes out clean.
- Allow cake to cool until warm but not hot. Using a wooden spoon handle, create evenly spaced holes approximately one inch apart across the cake surface, ensuring holes do not reach the bottom.
- Microwave marshmallow fluff with water in short 20-second intervals until smooth and pourable. Carefully fill each hole with the marshmallow mixture, embracing the delightful messiness of the process.
- Combine chocolate chips, sweetened condensed milk, and heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring until achieving a silky consistency. Distribute the fudge evenly over the cake, allowing it to penetrate the marshmallow-filled holes.
- Refrigerate the cake while preparing the topping. Whip heavy cream with vanilla extract and hot chocolate mix until stiff peaks form. Spread the chocolatey cream layer over the chilled cake.
- Garnish with mini marshmallows to capture the classic hot cocoa essence. Just before serving, drizzle with hot fudge sauce to enhance visual appeal and chocolate intensity.
- Slice and serve immediately, anticipating the cake’s rapid disappearance.
Notes
- Customize cake mix by adding instant coffee for deeper chocolate flavor, enhancing richness without overwhelming sweetness.
- Ensure marshmallow mixture flows smoothly by warming gradually and stirring frequently to prevent burning or clumping.
- Create gluten-free version using alternative cake mix or almond flour base, maintaining moisture and texture through careful ingredient selection.
- Control cake’s consistency by avoiding overmixing batter and checking doneness with toothpick test, preventing dry or dense texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg