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

Scale

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