Marshmallow Chocolate Poke Cake Recipe
Introduction
This Marshmallow Chocolate Poke Cake is a decadent treat that combines rich chocolate cake with a creamy marshmallow filling. Poked holes in the cake soak up a luscious chocolate ganache, creating a moist and flavorful dessert perfect for any occasion.
Ingredients
- 1 box Devils Food Chocolate Cake Mix
- 1 can (14 oz) 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
- 1 teaspoon vanilla extract
- 7 oz marshmallow fluff
- Additional chocolate chips and heavy cream for ganache drizzle
Instructions
- Step 1: Preheat the oven according to the cake mix instructions and grease a 9×13-inch cake pan.
- Step 2: Bake the cake as directed until fully cooked. Let it cool slightly, then poke holes evenly throughout the cake using the handle of a wooden spoon.
- Step 3: In a microwave-safe bowl, melt together the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips until smooth. Pour this mixture over the warm cake, allowing it to soak into the holes.
- Step 4: Refrigerate the cake until completely chilled.
- Step 5: Whip 1 ½ cups heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, then gently fold in the marshmallow fluff until well combined.
- Step 6: Spread the marshmallow cream topping evenly over the chilled cake. For the ganache drizzle, melt additional chocolate chips with a little heavy cream and drizzle over the cake before serving.
Tips & Variations
- Use a serrated knife to level the cake if it domes while baking so the topping spreads evenly.
- For extra texture, sprinkle crushed nuts or toasted coconut on the marshmallow topping.
- Substitute dark chocolate chips for a richer ganache flavor.
- Let the cake chill overnight for the best flavor infusion and easier slicing.
Storage
Store any leftover cake covered in the refrigerator for up to 4 days. Reheat slices slightly in the microwave if desired, but this cake is delicious served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade chocolate cake instead of box mix?
Yes, homemade chocolate cake works well. Just ensure it’s baked in a 9×13 pan and cooled before poking holes and adding the filling.
What can I substitute for marshmallow fluff?
You can use homemade marshmallow cream or a combination of whipped cream and melted marshmallows as a substitute, though the texture may vary slightly.
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Marshmallow Chocolate Poke Cake Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 12 servings 1x
Description
This Marshmallow Chocolate Poke Cake is a decadent dessert featuring a moist devil’s food chocolate cake with pockets filled with a luscious chocolate and sweetened condensed milk ganache. Topped with fluffy marshmallow cream and whipped cream, and finished with a rich chocolate ganache drizzle, this cake is perfect for chocolate lovers looking for an indulgent treat.
Ingredients
Cake
- 1 box Devil’s Food Chocolate Cake Mix
Chocolate Filling
- 1 can (14 oz) 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 marshmallow fluff
Ganache Drizzle
- Additional semi-sweet chocolate chips (about 4 oz)
- Heavy cream (about 1/4 cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven according to the cake mix package instructions. Grease a 9×13-inch cake pan thoroughly to ensure the cake doesn’t stick.
- Bake the Cake: Prepare the cake batter as directed on the box. Pour it into the prepared pan and bake until fully cooked, typically about 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool slightly, about 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke evenly spaced holes all over the warm cake surface, allowing the filling to seep into the cake.
- Prepare Chocolate Filling: In a microwave-safe bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and 1/3 cup heavy cream. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. Pour this mixture evenly over the warm cake ensuring it seeps into the holes.
- Chill the Cake: Place the cake in the refrigerator and chill until the filling is set and the cake is cold, about 2 hours.
- Prepare the Marshmallow Topping: Whip 1 ½ cups of heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract and continue whipping until soft peaks form. Gently fold in the marshmallow fluff until fully combined, creating a light and fluffy topping.
- Apply the Topping: Spread the marshmallow cream mixture evenly over the chilled cake.
- Make Ganache Drizzle: Melt the additional chocolate chips with the heavy cream (about 1/4 cup) in the microwave or over a double boiler until smooth. Allow it to cool slightly, then drizzle it elegantly over the top of the marshmallow-topped cake.
- Final Chill and Serve: Refrigerate the finished cake until the ganache drizzle is set, about 30 minutes. Slice and serve chilled for the best flavor and texture.
Notes
- Use room temperature ingredients for the best whipping results.
- Be careful not to poke holes too close together to prevent the cake from breaking apart.
- For a firmer ganache, chill longer before serving.
- Can be made a day in advance and stored covered in the refrigerator.
- Use high-quality chocolate chips for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: marshmallow chocolate poke cake, chocolate poke cake, marshmallow cake, chocolate dessert, poke cake recipe, devil’s food cake, chocolate ganache drizzle
