Hot Chocolate Poke Cake

Directions

1. To make the ganache, place heavy whipping cream in a large glass measuring cup; microwave on high 2 minutes. Place chocolate chips in a large glass bowl. Pour cream over the chocolate chips; stir until smooth. Chill, uncovered, until ready to use.
2. To make the cake, in a large mixing bowl, beat together cake mix, eggs, oil and water on low speed until moistened, about 30 seconds. Increase mixer speed to medium; beat until smooth, 2-3 minutes. Pour batter into a greased 13x9-in. baking dish. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean; let cool.
3. To make the cake soak, stir together hot water and cocoa mix until dissolved; let cool.
4. To make the hot cocoa whipped cream, in a large mixing bowl, beat heavy cream to soft peaks. Add cocoa mix; continue to beat until incorporated. Chill until ready to use.
5. Once the cake and cake soak have cooled, use a pastry brush to brush the cake top with the cake soak.
6. Use the end of a wooden spoon to poke holes in the cake, poking about 3/4 of the way to the bottom, spacing about 1/2-in. apart.
7. To make the marshmallow filling, combine marshmallow fluff and water in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each interval, until the mixture is a spreadable consistency. Working quickly, pour the marshmallow mixture over the cake; use an offset spatula to spread the mixture in a layer, ensuring it fills each hole. Set aside to cool.
8. Reserve 1/4 cup of the cooled ganache. Pour the remaining ganache over the cake; use an offset spatula to spread it into an even layer.
9. Spread hot cocoa whipped cream in an even layer. To decorate, warm the reserved ganache in the microwave until it begins to thin, 15-30 seconds. Transfer to a piping bag fitted with a round tip; drizzle over the surface of the cake. Scatter the top with mini marshmallows, if desired. Slice into squares; serve. Store covered in the refrigerator.