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The Ultimate Decadent Chocolate Poke Cake with Marshmallow Fluff and Hot Fudge Topping

A rich slice of chocolate poke cake topped with white filling and dripping with glossy chocolate fudge sauce.
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Make this rich and moist chocolate poke cake, filled with sweet condensed milk and topped with gooey marshmallow fluff and hot fudge. It is a simple dessert perfect for potlucks and satisfying serious chocolate cravings.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients listed on cake mix box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup hot fudge topping, warmed
  • 1 jar (7 oz) marshmallow fluff
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup mini marshmallows or chopped pecans for garnish

Instructions

  1. Prepare the cake: Preheat your oven to the temperature specified on the cake mix box. Grease and flour a 9×13 inch baking pan. Prepare the cake batter according to the package directions.
  2. Bake the cake: Pour the batter into the prepared pan and bake according to package directions until a toothpick inserted into the center comes out clean.
  3. Poke the cake: While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, spacing them about 1 inch apart. Make sure the holes go deep into the cake.
  4. Pour the filling: Slowly pour the entire can of sweetened condensed milk evenly over the top of the warm cake, allowing it to seep into the holes. Let the cake cool completely in the pan, about 1 hour.
  5. Prepare the topping: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. This creates your whipped cream topping.
  6. Apply the marshmallow layer: Gently spread the marshmallow fluff evenly over the cooled cake surface.
  7. Add the fudge layer: Drizzle the warm hot fudge topping over the marshmallow layer.
  8. Garnish and chill: If desired, sprinkle with mini marshmallows or chopped pecans. Cover the cake loosely and chill in the refrigerator for at least 2 hours before serving to allow the flavors to set.

Notes

  • For an extra decadent cake, use a German chocolate cake mix and substitute the hot fudge with a warm coconut-pecan frosting.
  • If you do not have marshmallow fluff, you can use a pre-made whipped topping or a simple chocolate pudding poured into the holes instead.
  • Make ahead: This cake tastes best when made a day in advance, allowing maximum moisture absorption.

Nutrition

Find it online: https://tastethisplate.com/chocolate-poke-cake-ultimate-decadent-recipe/