Description
This Hot Chocolate Poke Cake is the ultimate winter dessert, combining a moist chocolate cake soaked with hot chocolate pudding, topped with toasted marshmallows and whipped topping. Perfect for holidays, parties, or any cozy night in. A chocolate poke cake dream with creamy filling and gooey topping!
Ingredients
1 box chocolate cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 package (3.9 oz) instant hot chocolate pudding mix
2 cups cold milk
2 cups mini marshmallows
1 tub (8 oz) whipped topping or chocolate whipped cream
1/4 cup chocolate sauce or fudge drizzle
Instructions
1. Prepare the chocolate cake mix according to package instructions using eggs, oil, and water. Bake in a 9×13-inch pan and cool for 5 minutes.
2. Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake about 1 inch apart.
3. In a mixing bowl, whisk together the hot chocolate pudding mix and cold milk until thickened but still pourable.
4. Pour the pudding over the cake, spreading it evenly so it fills all the holes.
5. Refrigerate the cake for at least 2 hours to let the pudding soak in and set.
6. Spread whipped topping over the chilled cake.
7. Top with mini marshmallows and toast lightly with a kitchen torch or under a broiler.
8. Drizzle with chocolate sauce or fudge before serving.
Notes
Toast the marshmallows carefully under the broiler for just 1–2 minutes to avoid burning.
For a richer taste, use chocolate fudge pudding instead of regular hot chocolate flavor.
Letting the cake rest overnight enhances its flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg