Marshmallow Chocolate Poke Cake Recipe
Introduction
This Marshmallow Chocolate Poke Cake is a delightful twist on a classic chocolate dessert. Moist chocolate cake is filled with a rich, creamy chocolate and sweetened condensed milk mixture, then topped with fluffy marshmallow cream and a luscious ganache drizzle. It’s a show-stopping dessert perfect for any occasion.
Ingredients
- 1 box Devil’s Food Chocolate Cake Mix
- 1 can (14 oz) sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream (for filling)
- 1 ½ cups heavy cream (for topping)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz marshmallow fluff
- Additional chocolate chips and heavy cream for ganache drizzle
Instructions
- Step 1: Preheat the oven according to the cake mix instructions and grease a 9×13-inch cake pan.
- Step 2: Bake the cake as directed on the box until fully cooked. Allow the cake to cool slightly, then use the handle of a wooden spoon to poke holes evenly all over the cake.
- Step 3: In a microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips. Microwave in 30-second intervals, stirring until the mixture is smooth and melted. Pour this mixture evenly over the holes in the warm cake, allowing it to soak in.
- Step 4: Refrigerate the cake until thoroughly chilled, about 2 hours.
- Step 5: Whip 1 ½ cups heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form. Gently fold in the marshmallow fluff until fully combined.
- Step 6: Spread the marshmallow cream topping evenly over the chilled cake.
- Step 7: For the ganache drizzle, melt additional chocolate chips with heavy cream until smooth. Drizzle over the cake just before serving.
Tips & Variations
- For extra texture, sprinkle chopped nuts or mini marshmallows on top before adding the ganache drizzle.
- Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
- If you prefer, swap marshmallow fluff for homemade marshmallow cream for a fresher taste.
Storage
Store the poke cake covered in the refrigerator for up to 4 days. To serve, allow it to come to room temperature for about 15 minutes. The ganache drizzle will soften slightly, making each bite creamy and decadent.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be prepared a day in advance. Just finish with the ganache drizzle before serving to keep it looking fresh.
Can I use homemade chocolate cake instead of a mix?
Absolutely! Any sturdy chocolate cake recipe will work well for this poke cake.
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Marshmallow Chocolate Poke Cake Recipe
- Total Time: 3 hours 55 minutes
- Yield: 12 servings 1x
Description
Indulge in this decadent Marshmallow Chocolate Poke Cake featuring a moist Devils Food Chocolate base filled with a rich chocolate-condensed milk mixture, topped with fluffy whipped cream blended with marshmallow fluff, and finished with a luscious chocolate ganache drizzle. This cake marries gooey textures with creamy toppings, perfect for chocolate lovers.
Ingredients
Cake and Filling
- 1 box Devils Food Chocolate Cake Mix
- 1 can (14 oz) sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream (for filling)
Topping
- 1 ½ cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz marshmallow fluff
Ganache Drizzle
- Additional semi-sweet chocolate chips (about 4 oz)
- Additional heavy cream (about 2-3 tablespoons)
Instructions
- Preheat and Prepare Pan: Preheat your oven according to the cake mix package instructions, and grease a 9×13 inch cake pan thoroughly to prevent sticking.
- Bake Cake: Prepare the cake batter as per the box instructions and bake until fully cooked. Remove from oven and let cool slightly so it’s warm but not hot.
- Poke Holes: Using the handle of a wooden spoon, gently poke holes all over the surface of the warm cake to allow the filling to seep in and infuse flavor.
- Prepare Chocolate Filling: In a microwave-safe bowl, combine sweetened condensed milk, 12 oz of semi-sweet chocolate chips, and 1/3 cup heavy cream. Microwave in 30-second increments, stirring each time until the mixture is smooth and fully melted. Pour this chocolate mixture evenly over the holes in the warm cake so it trickles down inside.
- Chill Cake: Place the cake in the refrigerator and chill until the filling is set and the cake is cool, about 1 to 2 hours.
- Make Whipped Topping: Whip 1 ½ cups heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form. Gently fold in marshmallow fluff until the topping is smooth and fluffy.
- Top the Cake: Spread the marshmallow cream mixture evenly over the chilled cake surface to cover the chocolate filling layer.
- Prepare Ganache Drizzle: Melt additional chocolate chips (about 4 oz) together with 2-3 tablespoons heavy cream in a microwave-safe bowl, stirring until smooth and glossy. Drizzle the ganache over the top of the marshmallow-topped cake in a decorative pattern.
- Serve and Enjoy: Refrigerate the cake again if needed until the ganache is set. Slice and serve chilled for the best texture and flavor combination.
Notes
- You can substitute the Devils Food Chocolate Cake Mix with homemade chocolate cake batter if desired.
- Make sure the cake is warm when pouring the chocolate filling to help it absorb better.
- For easier ganache drizzling, use a piping bag or a spoon to control the flow.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- Allow the cake to come to room temperature for 15 minutes before serving for a moister texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Marshmallow Chocolate Poke Cake, chocolate poke cake, marshmallow fluff cake, chocolate ganache cake, dessert recipe
