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Marshmallow Chocolate Poke Cake

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Indulge in the rich delight of Marshmallow Chocolate Poke Cake, a dessert that beautifully marries the deep, velvety flavors of chocolate with light, fluffy whipped cream and mini marshmallows.

Ingredients

Scale
  • 1 chocolate cake mix (15.25 oz)
  • 1 cup sweetened condensed milk (8 oz)
  • 1 cup chocolate ganache (homemade or store-bought)
  • 2 cups heavy cream (16 oz)
  • 1 cup powdered sugar (4 oz)
  • 1 cup mini marshmallows (approximately 3.5 oz)
  • Extra chocolate ganache for topping (as desired)

Instructions

  1. Preheat your oven and bake the chocolate cake according to the package instructions. Once baked, let the cake cool completely in the pan.
  2. Use a fork to poke holes all over the surface of the cooled cake, allowing the flavors to seep in.
  3. In a mixing bowl, combine the sweetened condensed milk with half (1/2 cup) of the chocolate ganache, and mix well until blended.
  4. Pour the sweetened condensed milk and ganache mixture evenly over the poked cake, ensuring it fills the holes fully.
  5. In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form, creating a light and airy whipped cream.
  6. Gently fold the mini marshmallows into the whipped cream mixture, ensuring they are evenly distributed.
  7. Spread the marshmallow whipped cream mixture evenly over the top of the cake, creating a beautiful layer.
  8. Drizzle the remaining chocolate ganache over the marshmallow cream for an added touch of chocolate.
  9. Chill the cake in the refrigerator for at least one hour before serving to allow the flavors to meld.

Notes

Always let your cake cool completely before poking holes to avoid a soggy bottom. For an extra touch, consider adding a sprinkle of cocoa powder or crushed cookies on top of the whipped cream.

Nutrition

Keywords: chocolate cake, poke cake, dessert, marshmallows, chocolate ganache

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