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Hot Chocolate Poke Cake

Hot chocolate poke cake pairs a tender cocoa cake with a warm hot chocolate filling that settles into holes across the cake. A chilled whipped cream topping and mini marshmallows finish this easy 9x13-inch dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling and chilling 2 hours 40 minutes
Total Time 3 hours 40 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp unsalted butter softened, for greasing the pan
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup water boiling
For the hot chocolate filling
  • 1.5 cups whole milk
  • 3 packet (0.73 oz) hot cocoa mix
  • 0.5 cup semisweet chocolate chips
For the topping
  • 2 cups heavy cream cold
  • 0.33 cup powdered sugar
  • 2 cups mini marshmallows

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  4. Add the eggs, buttermilk, vegetable oil, and vanilla extract, and whisk until smooth.
  5. Gradually stir in the boiling water; the batter will be thin.
  6. Pour the batter into the prepared dish and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake in the dish for 10 minutes.
Fill the cake
  1. Use the handle of a wooden spoon to poke holes about 1 inch apart across the warm cake.
  2. Heat the milk and hot cocoa mix in a medium saucepan over medium heat, whisking until steaming and dissolved; do not let it boil.
  3. Remove the pan from the heat and add the chocolate chips.
  4. Let the mixture stand for 2 minutes, then whisk until smooth.
  5. Slowly pour the hot chocolate mixture evenly over the cake, aiming it into the holes.
  6. Let the cake stand for 30 minutes.
  7. Refrigerate the cake until completely chilled, at least 2 hours.
Top the cake
  1. Beat the cold heavy cream and powdered sugar in a large bowl until medium-stiff peaks form.
  2. Spread the whipped cream over the chilled cake.
  3. Scatter the mini marshmallows on top.
  4. Keep the cake refrigerated until serving.
  5. Refrigerate leftovers.

Notes

For neat slices, make the holes evenly spaced and pour the filling slowly so it reaches them. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream topping can lose its texture. For a dairy-free variation, use dairy-free butter, milk, cream, chocolate chips, and cocoa mix.