Description
This Marshmallow Chocolate Poke Cake combines rich chocolate cake with a creamy, gooey filling and fluffy marshmallow topping, finished with a decadent chocolate ganache drizzle. Perfect for chocolate lovers looking for a show-stopping dessert that’s fun and indulgent.
Ingredients
Scale
Cake
- 1 box Devils Food Chocolate Cake Mix
Filling
- 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 (for topping)
- 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
- Prepare the Cake: Preheat the oven according to the cake mix package instructions and grease a 9×13 inch cake pan thoroughly to prevent sticking.
- Bake the Cake: Prepare the cake batter as directed on the box, pour into the pan, and bake until a toothpick inserted in the center comes out clean. Let the cake cool slightly before proceeding.
- 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 deeply.
- Make the Filling: In a microwave-safe bowl, combine sweetened condensed milk, 12 oz chocolate chips, and 1/3 cup heavy cream. Microwave in short bursts, stirring between, until the mixture is fully melted and smooth.
- Pour Filling Over Cake: Immediately pour the warm filling evenly over the cake, making sure it seeps into the holes for maximum moisture and flavor.
- Chill: Place the cake in the refrigerator and chill until the filling is set and the cake is cold, which usually takes at least 1-2 hours.
- Prepare the Topping: In a chilled mixing bowl, whip 1 ½ cups heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, continuing to whip until soft peaks form.
- Fold in Marshmallow Fluff: Carefully fold the 7 oz marshmallow fluff into the whipped cream until fully combined and smooth.
- Spread Topping on Cake: Once the cake is chilled, spread the marshmallow whipped cream topping evenly on top.
- Make Ganache Drizzle: Melt additional chocolate chips with 2-3 tablespoons of heavy cream (using a microwave or stovetop double boiler) until smooth and glossy.
- Drizzle Ganache: Use a spoon or piping bag to drizzle the ganache over the marshmallow topping for an elegant finish.
- Serve: Refrigerate the completed cake until ready to serve. Cut into squares and enjoy the rich, creamy chocolate marshmallow delight.
Notes
- Make sure to chill the cake sufficiently after pouring the filling to allow it to set for best texture.
- Use a 9×13 inch pan for the proper cake thickness and baking time.
- If you don’t have marshmallow fluff, homemade marshmallow cream can be substituted.
- Ganache drizzle is optional but adds a beautiful and flavorful finish.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: marshmallow chocolate poke cake, chocolate poke cake, marshmallow cake, chocolate dessert, easy poke cake
