Hot Chocolate Poke Cake is the ultimate holiday cake with a decadent chocolate base, marshmallow fluff, hot fudge and creamy hot chocolate whipped topping. Perfect for holiday entertaining!

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We cannot get enough hot chocolate in our house during the holidays. We are slightly obsessed. This hot chocolate poke cake is a family friendly, crowd pleasing dessert that is a perfect ending for your holiday party. Your guests will love this indulgent chocolate cake, piled high with marshmallows and chocolate. It’s a chocolate lover’s dream!

You have to try this Oreo Brownie Chocolate Trifle. Divine!

more poke cake recipes

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

A deep 9×13 baking dish
1 box of chocolate cake mix + the ingredients called for on the box (usually eggs, water and oil) I love the Betty Crocker Triple Chocolate Fudge cake mis for this.
Marshmallow fluff– This is the first “icing” layer.
Hot fudge– the second layer and the yummy fudgy richness.
Instant hot chocolate packets– we’ll add it in to your cake mix and the whipped topping.
Mini marshmallows– for garnishing the cake
Cool Whip– or make your own homemade whipped cream.
Chocolate syrup for garnish (optional, but delicious!)

How To Make It

Bake the cake.
Preheat your oven to 350°F. Prepare the cake mix according to the package directions, but whisk in 2 packets of instant hot chocolate mix before pouring it into a greased 9×13 baking dish. Bake according to the time on the box.

Poke the holes.
Once the cake comes out of the oven, use the end of a wooden spoon to poke 40–50 holes all over the cake, spacing them about an inch apart. You want the holes to go about two-thirds of the way down into the cake.

Add the marshmallow layer.
Microwave the marshmallow fluff in 30-second intervals until it’s melted and pourable. Pour it evenly over the warm cake so it fills all the holes.

Add the hot fudge.
Warm the hot fudge in the microwave until melted, then pour it over the marshmallow layer. Use a spatula to spread it evenly from edge to edge.

Chill.
Cover the cake and refrigerate for at least 30 minutes (or up to 24 hours).

Make the topping.
Stir 1 packet of instant hot chocolate mix into the Cool Whip until smooth. Spread the mixture over the chilled cake.

Add toppings.
Sprinkle the top with mini marshmallows. Drizzle with chocolate syrup if you want extra chocolatey goodness.

Serve.
Cut into squares and enjoy this rich, cozy, hot cocoa–inspired dessert!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

Tips, Tricks, and Suggestions

Cover and store leftovers in the fridge up to 3 days.
Prepare your own whipped cream, if desired, just be sure to add 1 packet of hot chocolate mix to the whipped cream.
Be sure to chill the cake with the marshmallow fluff and fudge a minimum of 30 minutes- up to 24 hours, in order for the cake to set and the marshmallow fluff to absorb.

Homemade Whipped Cream

You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form. Mix in 1 packet of hot chocolate and spread over the cake.

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