With hot cocoa mix in the cake, a homemade marshmallow filling, and a silky whipped hot chocolate–inspired frosting, this hot chocolate poke cake delivers all the cozy flavors of a cup of cocoa. It looks impressive but is surprisingly simple to make, and every component is made from scratch.
what makes this hot chocolate poke cake so good?
- No cake mix or store-bought marshmallow filling — everything is made from scratch.
- Hot chocolate mix folded into the cake batter for authentic cocoa flavor.
- Moist, tender chocolate cake that’s still sturdy enough to hold the filling.
- Easy homemade marshmallow creme that fills the poked holes perfectly.
- Chocolate-flavored whipped cream topping for a creamy finish.
- Simple to prepare but impressive on the table.
no hot chocolate mix?
You can make a quick homemade hot chocolate mix to use in the cake. Combine the following and whisk to remove lumps:
- ½ cup (40g) instant milk powder
- ½ cup (60g) powdered sugar
- ¼ cup (20g) unsweetened cocoa powder
- ¼ teaspoon salt
This makes slightly more than the amount needed for the cake, so any leftover can be used to make a mug of hot chocolate or reserved for another recipe. If you don’t have milk powder, you can use a store-bought hot chocolate mix — the cake relies on that concentrated cocoa flavor for the best result.
how to make hot chocolate poke cake
Make the hot chocolate cake:
1. Whisk together the dry ingredients.
2. Add the wet ingredients (except the boiling water) and whisk. The batter will be very thick at this stage.
3. Whisk in the boiling water. This makes the cake extra moist and fudgy.
4. Pour into the prepared pan and bake. The cake will develop a crackly top similar to a brownie.
5. Let the cake cool completely before filling and frosting.
Make the marshmallow filling:
1. Combine egg whites, sugar, and cream of tartar in a heatproof bowl.
2. Cook over a gentle bain-marie, whisking until the sugar dissolves.
3. Whip to soft peaks with an electric mixer. It takes about 4–5 minutes on high; the mixture can still be warm when you start whipping.
Fill and frost the cake:
1. Poke holes into the cooled cake. Use the back of a wooden spoon or a straw to create evenly spaced holes about ½ inch apart, pressing roughly two-thirds of the way down so the filling stays near the top.
2. Pipe the marshmallow filling into the holes. Use a piping bag for neat, even filling. Spread any remaining filling over the cake surface.
3. Whip the frosting ingredients to stiff peaks.
4. Spread the chocolate whipped cream over the cake. Leave a small border so the marshmallow layer peeks out, or spread to the edges if you prefer.
5. Garnish with chocolate shavings or mini marshmallows and serve. For cleaner slices, chill the cake 30–60 minutes before cutting.
If you prefer the filling to penetrate the cake naturally, a thinner filling can simply be poured over the surface and allowed to sink into the holes. For this thicker marshmallow filling, piping ensures each pocket is completely filled.
how to make chocolate curls for the cake top
Create chocolate curls easily with a bar of chocolate and a vegetable peeler. Run the peeler along the side of the bar to shave off curls. If the shavings are too small or crumbly, warm the chocolate slightly by holding it about 7 inches above a hot burner for 2–5 seconds until the surface looks glossy — it shouldn’t melt. Then shave curls for larger, prettier pieces.
If you’d rather skip curls, top the cake with chocolate chips or mini marshmallows for a simple finish.
storage
Store the cake covered with plastic wrap or a cake cover in the refrigerator. Because the cake contains whipped cream and marshmallow filling, keep it refrigerated and consume within about 5 days.
check out these other recipes!
• Giant Chocolate Chip Cookie Cake
• Chocolate Chip Red Velvet Cake
• Chocolate Ombré Cheesecake
• Moist Chocolate Carrot Cake
If you make this recipe, please leave a comment and review — I love hearing your feedback! Tag me on Instagram @eatsdelightfulblog so I can see your creation.
Hot Chocolate Poke Cake Recipe
- Author: Mimi
- Total Time: 2 hours 5 minutes
- Yield: 1 (9 inch) round cake
Description
This hot chocolate poke cake layers cocoa-flavored cake with a light marshmallow filling and chocolate whipped cream. Easy to make from scratch, it’s a fun twist on classic hot cocoa that’s perfect for sharing.
Ingredients
For the hot chocolate cake:
- 1 & 1/4 cups (150g) all-purpose flour, spooned and leveled
- 2/3 cup (84g) hot chocolate mix
- 3/4 cup (150g) granulated sugar
- 1/2 cup (40g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup (60g) plain yogurt
- 1/4 cup (60mL) whole milk
- 1/3 cup (80mL) vegetable oil
- 1 teaspoon pure vanilla extract
- 3/4 cup (180mL) boiling water
For the marshmallow filling:
- 2 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
For the chocolate whipped topping:
- 3/4 cup (180mL) cold heavy cream
- 1/4 cup (32g) powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Chocolate shavings or mini marshmallows (optional)
Instructions
Make the hot chocolate cake:
- Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with parchment. Lightly dust the sides with flour or cocoa powder.
- In a large bowl, whisk together flour, hot chocolate mix, sugar, cocoa, baking powder, baking soda, and salt.
- Make a well in the dry ingredients and add eggs, yogurt, milk, oil, and vanilla. Whisk to combine until no streaks remain; the batter will be thick.
- Pour in the boiling water and whisk briefly until combined. The batter will become thin.
- Pour into the prepared pan and gently tap to release air bubbles.
- Bake 30–35 minutes, or until a skewer shows a few moist crumbs but no wet batter.
- Cool completely in the pan before removing and filling.
Make the marshmallow filling:
- Fill a medium pot with about 1 inch of water and heat to a gentle simmer (not a rolling boil).
- Place a heatproof bowl over the pot so the bottom of the bowl does not touch the water. Combine egg whites, sugar, and cream of tartar in the bowl.
- Cook the mixture over the simmering water, whisking constantly, about 5–8 minutes until the sugar dissolves and the mixture is opaque. The temperature should reach at least 160°F if measured.
- Remove from heat, add vanilla, then whip with an electric mixer until thick, glossy, and holding soft peaks (about 4–5 minutes).
- Once the cake is fully cooled and removed from the pan, poke holes about 1/2 inch apart, about two-thirds through the cake. Pipe the marshmallow filling into each hole and spread any excess on top.
Make the chocolate whipped cream topping:
- Combine cold heavy cream, powdered sugar, cocoa powder, and vanilla in a chilled bowl.
- Whip with an electric mixer until thick and holding stiff peaks.
- Spread the chocolate whipped cream over the filled cake. Garnish with chocolate shavings or mini marshmallows.
- For cleaner slices, chill 30–60 minutes before serving; otherwise slice and serve immediately.
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Cook Time: 5 minutes
- Category: Cakes
Enjoy!