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Marshmallow Chocolate Poke Cake Recipe

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4.1 from 261 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

This Marshmallow Chocolate Poke Cake is a decadent and easy-to-make dessert perfect for chocolate lovers. Featuring a moist devil’s food chocolate cake infused with a rich sweetened condensed milk chocolate ganache, topped with a fluffy marshmallow whipped cream and drizzled with chocolate ganache swirls, this cake makes a show-stopping treat for any occasion.

Ingredients

Cake

  • 15.25 oz box Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box

Chocolate Ganache Filling

  • 1 (14 oz.) can sweetened condensed milk
  • 12 oz. semi-sweet chocolate chips
  • 1/3 cup heavy cream

Topping

  • 1 ½ cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 7 oz. (about 2 cups) marshmallow fluff

Chocolate Ganache Drizzle

  • ½ cup semi-sweet chocolate chips
  • 3 Tablespoons heavy cream

Instructions

  1. Bake the Cake: Prepare the devil’s food cake mix according to the box instructions. Pour the batter into a greased 9×13 inch cake pan and bake as directed. Once done, remove the cake from the oven and allow it to cool slightly.
  2. Make Poke Holes: Using the handle of a wooden spoon, gently poke holes all over the warm cake surface to allow the filling to seep in.
  3. Prepare Chocolate Ganache Filling: In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz. chocolate chips, and 1/3 cup heavy cream. Microwave for 30 seconds to 1 minute, stirring until smooth and fully melted. If too thick, gently reheat; if too runny, allow it to cool to thicken slightly. Pour the ganache evenly over the cake, filling the holes, and spread any remaining ganache on top. Let the cake cool for about an hour, then refrigerate until completely chilled.
  4. Make Marshmallow Whipped Topping: Whip 1 ½ cups heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, then whip until stiff peaks form. Gently fold in marshmallow fluff until well combined. Spread this topping evenly over the chilled cake.
  5. Prepare Ganache Drizzle: Melt ½ cup chocolate chips with 3 tablespoons heavy cream until smooth. Transfer to a small zip-lock bag, cut off a corner, and pipe the chocolate over the marshmallow topping. Use a toothpick or skewer to create swirled, marbleized patterns.

Notes

  • Ensure the cake is warm when poking holes so the ganache can seep in well.
  • If the chocolate ganache is too runny, allow it to cool before pouring to prevent the cake from becoming soggy.
  • Use a high-quality semi-sweet chocolate for the best flavor.
  • Refrigerate the cake for at least a few hours before serving for optimal flavor and texture.
  • For easier spreading, let the whipped marshmallow topping come to room temperature briefly if it becomes too stiff in the fridge.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/marshmallow-chocolate-poke-cake-recipe/