Hot chocolate poke cake is a childhood dream come true. Each slice is filled with gooey marshmallow and crowned with a creamy, cocoa-infused whipped topping.

As a kid, few things topped warming up with a mug of steaming hot chocolate after playing outside in freshly fallen snow. These snow- and cocoa-filled core memories make this hot chocolate poke cake not just delicious, but also nostalgic. With a fluffy, moist chocolate cake, a gooey marshmallow filling, a layer of decadent chocolate ganache and a cloud of ethereal, cocoa-flavored whipped cream, this easy yet beautiful cake is guaranteed to please the young and the young-at-heart.

Even though this cake has many elements, it’s easy to put together thanks to handy ingredient shortcuts. Boxed cake mix keeps things simple, and using a tub of marshmallow fluff means you can keep your candy thermometer tucked away (save it for making homemade holiday marshmallows). Finally, to give the whipped cream topping that distinctive cocoa flavor, you’ll need nothing more than a few generous scoops of high-quality hot chocolate mix.

This poke cake recipe is one of my family’s favorite desserts to serve at Christmas or other winter gatherings. That said, my kids even crave the taste of cocoa during the dog days of summer. Like frozen hot chocolate, hot chocolate poke cake is a great way to let them enjoy their favorite winter treat even on days when it’s too hot for the real thing.

Ingredients for Hot Chocolate Poke Cake

• Devil’s food cake mix: While you can use any chocolate cake mix, we recommend devil’s food cake mix because it’s wonderfully moist and fudgy.
• Cake mix add-ins: To make the cake layer, blend the cake mix with eggs, oil and water and bake it in a 13×9-inch baking pan. It doesn’t get much easier than that!
• Cake soak: A highly concentrated combination of hot chocolate mix and water is our trick for infusing even more hot cocoa flavor into the cake once it’s baked, while also adding extra moisture. Use your favorite brand or try your hand at homemade hot cocoa mix.
• Marshmallow filling: To make the irresistibly sweet filling, grab a jar of marshmallow fluff from the baking aisle and thin it slightly with a few tablespoons of water. It will help ensure the marshmallow fluff flows into each and every hole poked into the cake.
• Chocolate ganache: For this cake recipe, you want the ganache to remain soft and spreadable once it has cooled. To achieve this, we use a higher ratio of heavy cream to semisweet chocolate chips than you’d use when making a traditional chocolate ganache.
• Heavy whipping cream: The topping for this cake is homemade whipped cream with a hot cocoa twist. It’s ready in minutes and tastes exactly like a creamy mug of hot chocolate.
• Hot chocolate mix: You can’t have a hot chocolate dessert without hot chocolate. For best results, choose a mix without mini marshmallows or other bits to ensure the whipped topping turns out smooth and fluffy.
• Mini marshmallows: Like a mug of homemade hot chocolate, finish the cake with a generous smattering of mini marshmallows on top and a drizzle of extra ganache.

Directions

Step 1: Make the ganache

Add the heavy whipping cream to a large glass measuring cup and microwave it on high for two minutes. Add the chocolate chips to a large glass bowl. Pour the cream over the chocolate chips and stir them together until they’re smooth. Set the ganache aside aside until you’re ready to use.

Editor’s Tip: If the chocolate chips don’t melt all the way, you can microwave the mixture at 50% power in one-minute intervals, stirring after each, until the melted chocolate is smooth.

Step 2: Prepare the cake

Preheat the oven to 350°F. In a large mixing bowl, beat together the cake mix, eggs, oil and water on low speed until the mixture is moistened, about 30 seconds. Increase the mixer speed to medium and beat the batter until it’s smooth, two to three minutes.

Pour the batter into a greased 13×9-inch baking dish. Bake the cake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool.

Step 3: Mix the cake soak

While the cake bakes, stir together hot water and cocoa mix until the mix is dissolved. Set the mixture aside to cool.

Step 4: Whip the hot cocoa cream

In a large mixing bowl, beat the heavy whipping cream to soft peaks.

Add the cocoa mix, and then continue beating until it’s incorporated. Keep it chilled until you’re ready to use it.

Editor’s Tip: Once the cocoa mix is added, you should beat the whipped cream until stiff peaks form.

Step 5: Apply the cake soak

Once both the cake and hot cocoa mixture have cooled, use a pastry brush to brush the top with the cake soak.

Step 6: Poke holes in the cake

Use the end of a wooden spoon to poke holes in the cake, pressing about three-quarters of the way to the bottom and spacing the holes about a half-inch apart.

Step 7: Add the marshmallow filling

Combine the marshmallow fluff and water in a microwave-safe bowl. Microwave them on high in 30-second intervals, stirring after each interval, until the mixture is a spreadable consistency. Working quickly, pour the marshmallow mixture over the cake. Use an offset spatula to spread the mixture into an even layer, ensuring it fills each hole. Set the cake aside to cool.

Editor’s Tip: Most of the marshmallow fluff should soak down into the holes of the cake, leaving only a very thin layer of marshmallow on the surface. You should be able to see the cake peeking through the layer of marshmallow fluff.

Step 8: Spread the ganache

Reserve 1/4 cup of the cooled ganache. Then pour the remaining ganache over the top of the cake. Use an offset spatula to spread it into an even layer.

Editor’s Tip: Make sure the ganache has cooled sufficiently before spreading it onto the cake. The ganache should have the consistency of a creamy fudge frosting.

Step 9: Decorate the cake

Spread hot cocoa whipped cream over the cake in an even layer.

To decorate it, warm the reserved ganache in the microwave until it begins to thin, about 15 to 30 seconds. Transfer it to a piping bag fitted with a round tip and drizzle it over the surface of the cake. Scatter the top with mini marshmallows, if desired. Slice the cake into squares and serve them.

Hot Chocolate Poke Cake Variations

• Try other toppings: This hot chocolate poke cake can be decorated with chocolate sprinkles, grated chocolate flakes, mini chocolate chips, crushed peppermint candy canes or freeze-dried marshmallows. Use any cocoa toppings or mix-ins your heart desires.
• Add other flavorings: Just like a cup of hot cocoa, you can flavor this hot chocolate poke cake in a number of ways. Consider adding 1 to 2 teaspoons of caramel, coconut, vanilla, mint or peppermint extract to the cake batter for a flavorful twist. You could also opt for a flavored hot chocolate mix when mixing the whipped topping.
• Make it a mocha: If you love coffee, turn this into a mocha poke cake. Dissolve 2 teaspoons of espresso powder into the cake soak, then make a coffee whipped cream by adding 1 to 2 teaspoons of espresso powder to the heavy cream before whipping it. For an extra shot, you can even add a touch of espresso powder to the chocolate ganache.

How to Store Hot Chocolate Poke Cake

Hot chocolate poke cake should be covered with storage wrap and stored in the refrigerator to preserve its freshness.

How long does hot chocolate poke cake last?

Hot chocolate poke cake is best enjoyed within three or four days.

Can you freeze hot chocolate poke cake?

Yes, you can freeze hot chocolate poke cake. To freeze the baked, undecorated cake, cool the cake completely and then cover the pan tightly with a double layer of storage wrap followed by a layer of heavy-duty foil. Store it for up to two months. When you’re ready to decorate, defrost the cake in the refrigerator until it’s fully thawed, then fill and decorate it as directed.

Alternatively, you can freeze the cake fully assembled. Just leave off the mini marshmallows. Cover the decorated cake with a double layer of storage wrap and a layer of foil. Store it in the freezer for two to three months. Defrost it in the refrigerator overnight before serving it, or enjoy it partially frozen for a decadent frosty treat.

Hot Chocolate Poke Cake Tips

Why didn’t the filling show up in the cake?

Believe it or not, there is an art and science to making perfect poke cakes. Make sure the holes are large enough, and space them properly to ensure the filling is visible when you slice the cake. The end of a wooden spoon is usually just the right size, and spacing the holes between 1/2 inch and 1 inch apart usually yields perfect results.

Can you make a poke cake with homemade cake?

Absolutely. If you have a favorite homemade chocolate cake recipe, you can use it in place of the one provided in this recipe. Just make sure to adapt the cake recipe to fit a 13×9-inch baking pan. Most cake recipes that yield two 9-inch cake rounds can be baked as a 13×9-inch sheet cake without any changes other than a slightly longer bake time.

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