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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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