Irresistible Best Chocolate Poke Cake with Marshmallow

This enchanting dessert boasts layers of rich, fudgy chocolate cake penetrated by a sweet, decadent chocolate ganache, then topped with a delightfully fluffy marshmallow whipped cream.

Craving for a Chocolatey Dream?

Are you on the hunt for a dessert that truly satisfies those deep chocolate cravings, a treat that’s both incredibly rich and surprisingly easy to make? In a world often searching for that perfect balance of decadence and simplicity, the best chocolate poke cake with marshmallow emerges as a clear winner. Imagine a moist, fudgy chocolate cake, generously pierced with tiny holes that beckon a cascade of luscious chocolate ganache. Then, picture it crowned with a cloud of ethereal marshmallow whipped cream. It’s not just a cake; it’s an experience, a symphony of textures and flavors that promises pure bliss with every bite. This isn’t just a recipe; it’s your passport to chocolate dessert heaven, destined to become a family favorite and the star of any gathering.

The Star Players: Ingredients for Irresistible Chocolate Poke Cake

Every great dessert starts with exceptional ingredients. For this chocolate poke cake, we’ve selected components that work in harmony to create an unforgettable flavor profile and texture. Get ready to gather these treasures from your pantry or local market:

For the Chocolate Cake:

• 1 box (15.25 oz) devil’s food cake mix: This is our shortcut to a deeply rich, dark chocolate flavor. Look for one with excellent reviews for moistness.
  • Substitutions: A good quality dark chocolate cake mix or a homemade chocolate cake recipe will also work beautifully.
• 1 ½ cups water: Essential for activating the cake mix. Use lukewarm water for best results.
• ½ cup vegetable oil: Provides moisture and tenderness to the cake crumb.
  • Substitutions: Canola oil or melted, unsalted butter (use a bit less butter than oil).
• 3 large eggs: These bind the ingredients and contribute to the cake’s structure and richness. Ensure they are at room temperature for easier mixing.

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips: The backbone of our luscious filling. Choose chips that melt smoothly.
  • Substitutions: Finely chopped semi-sweet chocolate or a mix of semi-sweet and dark chocolate.
• ½ cup heavy cream: This brings a rich, velvety texture to the ganache. Must be at least 30% fat content.

For the Marshmallow Whipped Cream:

• 1 jar (7 oz) marshmallow creme (or fluff): This magical ingredient provides that distinct marshmallow flavor and incredible lightness.
• 1 cup heavy cream, very cold: The base for our fluffy whipped topping. Ensure it’s well-chilled for optimal whipping.
• 1 teaspoon vanilla extract: Enhances the sweetness and adds a warm aroma.
• Optional: ½ cup powdered sugar (for a sweeter whipped cream, though often unnecessary with the marshmallow creme).

Timing is Everything

Compared to an average chocolate cake recipe which can take 1.5 to 2 hours from start to finish (including cooling and frosting), this poke cake significantly shaves off time thanks to the cake mix and the simplified ganache and whipped cream. The chilling time is crucial for the flavors to meld and the cake to set, so plan accordingly!

Crafting Your Masterpiece: Step-by-Step Instructions

Creating this delightful dessert is a joy. Follow these steps, and you’ll be rewarded with a cake that looks as incredible as it tastes.

Step 1: Preheat and Prep

First things first, get your oven roaring to life. Preheat it to 350°F (175°C). Now, grab your baking pan – a 9×13 inch pan is perfect. Grease it generously and then flour it. This ensures your beautiful cake will slide out like a dream, without any sticking.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the devil’s food cake mix, water, vegetable oil, and eggs. Now, channel your inner baker! Beat everything together with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well-combined. Don’t overmix; just until everything is incorporated beautifully and a rich, glossy batter forms.

Step 3: Bake the Cake

Pour that glorious batter into your prepared pan, spreading it evenly. Place it in the preheated oven and let it bake for 30 to 35 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean. Resist the urge to open the oven door too early – let the heat work its magic!

Step 4: Poke Those Holes!

This is where the magic begins! As soon as the cake comes out of the oven, while it’s still warm, grab a fork or a straw. Gently but firmly poke holes all over the surface of the cake. Aim for a dense pattern of holes, almost like a grid. This is how the luscious ganache will seep into every corner, creating those irresistible moist pockets.

Step 5: Prepare the Ganache

While the cake is still warm, it’s time for the decadent filling. In a heatproof bowl, combine the semi-sweet chocolate chips and heavy cream. You can do this either by microwaving in 30-second intervals, stirring in between, until the chocolate is melted and smooth, or by gently heating the cream in a small saucepan until it just begins to simmer, pouring it over the chocolate chips, and letting it sit for about 5 minutes before whisking until smooth and glossy. whisk until completely smooth and glossy.

Step 6: Pour the Ganache

Carefully and evenly pour that warm, luxurious ganache over the poked cake. Use a spatula to spread it gently so it coats the top and starts to fill those holes you so diligently created. The warmth of the cake will help the ganache spread beautifully.

Step 7: Make the Marshmallow Whipped Cream

In a separate, clean bowl (preferably chilled), pour the very cold heavy cream. Add the vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. Then, gently fold in the marshmallow creme until just combined and no streaks remain. Be careful not to overmix, or you might lose that wonderful fluffiness. If you desire a sweeter topping, you can fold in the powdered sugar here.

Step 8: Frost and Chill

Once the ganache has had a few minutes to set slightly on the warm cake, spread the marshmallow whipped cream evenly over the top. Swirl it artfully with your spatula or the back of a spoon. This is the crowning glory! Now, this is crucial: cover the cake and refrigerate it for at least 2 hours, or preferably longer. This chilling time allows the ganache to firm up and the cake to absorb all those wonderful flavors. It transforms from good to unforgettable.

Step 9: Garnish and Serve

Before serving, you can add a final flourish. A sprinkle of chocolate shavings, a few extra chocolate chips, or even a drizzle of extra ganache or melted chocolate can elevate its appearance. Slice into generous squares and watch your guests’ eyes light up!

Nutritional Insights

While this is a decadent treat, here is an estimated nutritional breakdown per serving (assuming 12 servings):

• Calories: Approximately 400-450 kcal
• Fat: 20-25g
• Saturated Fat: 10-15g
• Carbohydrates: 50-60g
• Sugar: 35-45g
• Protein: 3-5g
• Sodium: 250-300mg

Note: These are estimates and can vary based on the specific brands and quantities of ingredients used.

Healthier Alternatives

Looking to lighten up this indulgent treat without sacrificing flavor? Here are some swaps:

• Cake Mix: Opt for a whole wheat or a reduced-sugar chocolate cake mix, or use a recipe that incorporates applesauce or mashed bananas for moisture.
• Oil: Replace vegetable oil with unsweetened applesauce or mashed banana (you may need to adjust liquid).
• Ganache: Use dark chocolate with a higher cocoa content (70% or more) which is lower in sugar. You can also reduce the amount of chocolate or use a vegan chocolate if preferred.
• Whipped Cream: For a lighter topping, whip low-fat cream cheese with a touch of sweetener and vanilla, or use a dairy-free whipped topping made from coconut cream. You can also use a meringue-based topping created with egg whites and a sugar substitute.

Serving Suggestions

This chocolate poke cake is a showstopper on its own! However, for an extra special dessert experience:

• Serve a warm slice with a scoop of vanilla bean ice cream. The contrast of warm cake and cold ice cream is divine.
• A dollop of fresh whipped cream or a drizzle of raspberry coulis can add another layer of flavor and visual appeal.
• Pair with a glass of cold milk, a rich coffee, or a dessert wine for a complete indulgence.

Common Mistakes to Avoid

To ensure your poke cake is nothing short of perfect, steer clear of these common pitfalls:

• Overmixing the Cake Batter: This can lead to a tough, dense cake. Mix just until combined.
• Not Poking Enough Holes: The essence of a poke cake is the infusion of the filling. Ensure abundant, evenly spaced holes.
• Skipping the Chill Time: Patience is a virtue! Chilling allows the cake to set, flavors to meld, and the texture to become ideal.
• Using Warm Cream for Whipped Topping: Cold cream whips best. Ensure your cream is thoroughly chilled.

Storing Your Masterpiece

Leftover chocolate poke cake with marshmallow topping should be stored covered in the refrigerator. Because of the whipped cream and ganache, it’s best enjoyed within 3-4 days. The flavors often meld and improve on the second day!

Frequently Asked Questions

Irresistible Best Chocolate Poke Cake with Marshmallow

Print Recipe

This enchanting dessert boasts layers of rich, fudgy chocolate cake penetrated by a sweet, decadent chocolate ganache, then topped with a delightfully fluffy marshmallow whipped cream.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 1box (15.25 oz) Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box
• 1(14 oz) can sweetened condensed milk
• 12 ozsemi-sweet chocolate chips
• 1/3 cupheavy cream (for ganache)
• 1 1/2 cupsheavy cream (for topping)
• 1/3 cuppowdered sugar
• 1 teaspoonvanilla extract
• 7 oz(about2 cups) marshmallow fluff
• 1/2 cupchocolate chips (for ganache drizzle)
• 3 tablespoonsheavy cream (for ganache drizzle)

Instructions

1. Begin by preheating your oven as per the instructions on the cake mix box, allowing it to reach the perfect baking temperature. Grease a 9×13-inch baking pan to ensure that your cake comes out effortlessly when baked. Prepare the cake batter as instructed on the box, mixing until well combined.
2. Once your batter is ready, pour it into the greased pan and place it in the oven. Bake until a toothpick inserted in the center comes out clean, which usually takes around 30 to 35 minutes. Once baked, allow the cake to cool for about 5 minutes. While it’s still warm, use the handle of a wooden spoon to poke holes all over the cake about one inch apart. This will allow the chocolate ganache to soak in beautifully.
3. In a microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup of heavy cream, and the 12 ounces of chocolate chips. Microwave this mixture for 30–60 seconds, checking frequently to avoid burning. Stir it well until the mixture is smooth and glossy. This silky chocolate ganache will seep into the holes, adding amazing flavor.
4. Carefully pour the chocolate ganache over the warm cake, ensuring it seeps into the holes you made earlier. It’s important to pour some of the mixture evenly over the top once the cake is soaked. Allow the cake to cool to room temperature before transferring it to the refrigerator for 2–3 hours, allowing the flavors to deepen and the ganache to set.
5. While the cake cools, prepare the marshmallow whipped cream. In a large bowl, whip the remaining 1 1/2 cups of heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Then, gently fold the marshmallow fluff into the whipped cream until thoroughly combined. This mixture creates a light and fluffy topper for your cake.
6. Once the cake has chilled and set, spread the marshmallow whipped cream evenly over the entire surface. This is where your cake starts to show off its personality and charm.
7. For that extra touch, melt the remaining 1/2 cup of chocolate chips with 3 tablespoons of heavy cream in a small bowl. After it’s melted, transfer the mixture to a piping or zip-lock bag. Cut a small hole in the corner and gently drizzle it over the marshmallow topping. A toothpick can be used to swirl it for a marbled effect.
8. Allow the cake to chill for an additional 30 minutes before serving. Once chilled, slice and serve the Best Chocolate Poke Cake with Marshmallow to your eager guests. Watch their faces light up with happiness as they take their first bites!

Notes

Make this cake a day in advance; it tastes even better the next day as the flavors meld together.

Nutrition

• Calories: 450 kcal
• Protein: 5 g