Hot Chocolate Poke Cake

Hot Chocolate Poke Cake
Ingredients
Cake:

1 box Devil’s Food chocolate cake mix
Ingredients listed on the box (oil, eggs, water)
Marshmallow Filling:

2 cups marshmallow fluff
2 tablespoons water
Chocolate Fudge Filling:

1 cup semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons heavy whipping cream
Topping:

2 envelopes instant hot chocolate mix
2 cups heavy whipping cream
1 teaspoon vanilla
2–3 cups mini marshmallows
Hot fudge sauce (for garnish)
Instructions
Prepare the cake in a 9x13-inch pan following the box instructions.
Once baked, poke holes across the cake with the handle of a wooden spoon, spacing them about an inch apart and stopping two-thirds of the way down.
Microwave the marshmallow fluff with water in 20-second intervals, stirring until smooth. Pour or pipe it into the holes and spread any extra over the top. Refrigerate.
Melt the chocolate chips with sweetened condensed milk and heavy cream in the microwave, stirring every 20 seconds until smooth. Spread over the cake and chill until set.
Whip the heavy cream with vanilla and hot chocolate mix until stiff peaks form. Spread over the chilled cake.
Sprinkle with mini marshmallows and drizzle with hot fudge sauce before serving.