Best Hot Chocolate Poke Cake
Warm, rich, and irresistibly chocolatey — this Hot Chocolate Poke Cake captures everything you love about a cozy mug of cocoa in dessert form. Each bite melts in your mouth with layers of moist chocolate cake, creamy pudding, fluffy whipped topping, and sweet mini marshmallows. Perfect for cold evenings, festive gatherings, or whenever you need a little comfort, this cake is pure chocolate bliss in every slice.
Ingredients
- For the Cake
- 1 box chocolate cake mix Devil’s Food or rich chocolate flavor
- 3 large eggs
- ½ cup vegetable oil
- 1 cup milk instead of water
- 2 packets hot chocolate mix
- For the Filling
- 1 box 3.9 oz instant chocolate pudding mix
- 2 cups cold milk
- 1 cup mini marshmallows
- For the Topping
- 1 tub 8 oz whipped topping or whipped cream
- ½ cup hot fudge or chocolate syrup
- Optional: crushed candy canes shaved chocolate, or cocoa powder for garnish
Instructions
- Bake the Cake
- Preheat oven to 350°F (175°C).
- In a bowl, combine cake mix, eggs, oil, milk, and hot chocolate mix.
- Mix until smooth and pour into a greased 9x13-inch baking dish.
- Bake according to package directions, or until a toothpick comes out clean.
- Poke and Fill
- Allow the cake to cool for 10–15 minutes.
- Use the handle of a wooden spoon to poke holes evenly across the top.
- Whisk together pudding mix and cold milk until smooth.
- Pour the pudding over the warm cake, letting it soak into the holes.
- Add the Toppings
- Once pudding sets slightly, spread whipped topping over the entire cake.
- Sprinkle mini marshmallows and drizzle with hot fudge or syrup.
- Chill and Serve
- Refrigerate for at least 2 hours before serving for best texture and flavor.
Notes
- Poke holes while the cake is still warm for better pudding absorption.
- Don’t skip the chilling step — it helps the flavors meld beautifully.
- Warm slices in the microwave for 10–15 seconds for that “fresh cocoa” feel.