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Marshmallow Chocolate Poke Cake

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Indulge in the luscious layers of the Marshmallow Chocolate Poke Cake, where rich chocolate cake meets a velvety filling and a fluffy topping.

Ingredients

Scale
  • 15.25 oz box Devil’s Food Chocolate Cake Mix
  • 14 oz can 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
  • 7 oz marshmallow fluff
  • ½ cup chocolate chips (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. Prepare the cake batter according to the package instructions and pour it into the prepared pan.
  3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
  4. Use the handle of a wooden spoon to poke holes all over the cake.
  5. In a microwave-safe bowl, combine sweetened condensed milk, heavy cream, and semi-sweet chocolate chips. Heat until smooth, stirring occasionally.
  6. Pour the warm chocolate mixture into the holes of the cake, ensuring it seeps through for maximum flavor.
  7. In a separate bowl, whip 1 ½ cups of heavy cream until it thickens. Gradually add powdered sugar and fold in marshmallow fluff until fully combined.
  8. Spread the marshmallow topping evenly over the chocolate-filled cake.
  9. For the ganache, melt ½ cup of chocolate chips with a little heavy cream until smooth, then drizzle it over the marshmallow topping.
  10. Chill the cake in the refrigerator for at least 120 minutes before serving to let the flavors meld.

Notes

For best results, allow the cake to cool completely before adding the ganache. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: chocolate cake, poke cake, dessert, marshmallow, birthday cake

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