Name: Marshmallow Chocolate Poke Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 15.25 oz box Devil’s Food Chocolate Cake Mix; Ingredients called for on the cake mix box (usually eggs, oil, and water); 1 (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; 1 teaspoon vanilla extract; 7 oz marshmallow fluff; ½ cup chocolate chips; 3 Tablespoons heavy cream

Introduction

This Marshmallow Chocolate Poke Cake is a decadent dessert that combines rich chocolate, creamy marshmallow, and a luscious ganache topping. It’s perfect for chocolate lovers looking for a show-stopping treat with layers of flavor and texture.

A close-up view of a rich chocolate dessert with three clear layers, starting with a dark, moist chocolate brownie base at the bottom that looks dense and fudgy, topped by a thick, fluffy white whipped cream layer in the middle with a smooth texture, and finished with a glossy layer of melted dark chocolate spread unevenly on top, some of which is dripping down the sides. There are small chocolate shavings scattered on the whipped cream, and the dessert sits on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz box Devil’s Food Chocolate Cake Mix
1 (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
1 teaspoon vanilla
7 oz marshmallow fluff
½ cup chocolate chips (for ganache)
3 tablespoons heavy cream (for ganache)

Instructions

Step 1: Preheat your oven and prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13 inch pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
Step 2: Use the handle of a wooden spoon to poke holes all over the surface of the warm cake. This allows the filling to soak in for extra moistness.
Step 3: In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz of chocolate chips, and 1/3 cup heavy cream. Microwave in short bursts, stirring until the mixture is smooth. Pour this warm chocolate mixture evenly over the cake, filling the holes.
Step 4: In a separate bowl, whip 1 ½ cups heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the marshmallow fluff until fully incorporated.
Step 5: Spread the marshmallow cream topping evenly over the cake. For the ganache, heat ½ cup chocolate chips with 3 tablespoons heavy cream until melted and smooth, then drizzle it over the top of the cake.
Step 6: Refrigerate the cake for at least an hour before serving to allow flavors to meld and the topping to set.

Tips & Variations

For a richer flavor, use homemade chocolate cake or dark chocolate chips.
Try adding a sprinkle of chopped nuts or toasted coconut on top for extra texture.
You can substitute marshmallow fluff with homemade marshmallow cream if preferred.
Use a toothpick instead of a wooden spoon handle for smaller holes and a more even soak.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 10 minutes to soften the topping slightly. Reheat ganache drizzles by gently warming the cake in the microwave for a few seconds if desired.

How to Serve

The image shows a close-up of a three-layer dessert square on a white plate with a white marbled texture background. The bottom layer is a dark brown, moist, and crumbly chocolate cake, followed by a middle layer that is light and spongy, almost white in color. The top layer is a thick, fluffy white meringue with air pockets visible, swirled with glossy, smooth milk chocolate streaks that create a marbled effect. Some crumbs from the chocolate cake are scattered near the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a boxed mix?

Yes, homemade chocolate cake works wonderfully and can enhance the freshness and flavor of your poke cake.

How long should I let the cake cool before poking holes?

Let the cake cool until it is warm but not hot, about 10–15 minutes after baking. This helps the filling absorb without melting the cake or topping.

Marshmallow Chocolate Poke Cake Recipe

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4.7 from 58 reviews

This indulgent Marshmallow Chocolate Poke Cake combines a moist Devil’s Food chocolate cake with a luscious sweetened condensed milk and chocolate filling, topped with fluffy marshmallow whipped cream and a rich chocolate ganache drizzle. Perfect for chocolate lovers seeking a luscious, show-stopping dessert that’s tender, creamy, and delightfully sweet.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

15.25 oz box Devil’s Food Chocolate Cake Mix
Ingredients called for on the cake mix box (usually eggs, oil, and water)

Filling

1 (14 oz) can sweetened condensed milk
12 oz semi-sweet chocolate chips
1/3 cup heavy cream (for filling)

Topping

1 ½ cups heavy cream (for topping)
1/3 cup powdered sugar
1 teaspoon vanilla extract
7 oz marshmallow fluff

Ganache

½ cup chocolate chips
3 Tablespoons heavy cream

Instructions

Prepare the cake: Preheat your oven according to the cake mix package instructions. Prepare the Devil’s Food chocolate cake mix as directed, then pour the batter into a greased 9×13 inch pan. Bake the cake until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool slightly.
Poke holes in the cake: Using the handle of a wooden spoon, poke holes all over the slightly cooled cake. These holes will allow the filling to soak in and infuse the cake with extra moisture and flavor.
Make the filling and pour over cake: In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz of the semi-sweet chocolate chips, and 1/3 cup heavy cream. Microwave in 30-second intervals, stirring after each until the mixture is smooth and melted. Pour this warm, glossy chocolate filling evenly over the cake, allowing it to soak into the poked holes.
Prepare the whipped marshmallow topping: In a separate bowl, whip 1 ½ cups of heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Gently fold in the marshmallow fluff until fully incorporated, creating a fluffy, sweet topping.
Assemble the cake: Spread the whipped marshmallow topping evenly over the chocolate-saturated cake surface.
Make and drizzle the ganache: In a small microwave-safe bowl, heat ½ cup of chocolate chips with 3 tablespoons heavy cream in short bursts, stirring frequently until the ganache is smooth and pourable. Drizzle the warm ganache over the top of the marshmallow topping to finish the cake.
Chill and serve: Refrigerate the cake for at least 1-2 hours to set the toppings and intensify the flavors before serving.

Notes

Use good quality semi-sweet chocolate chips for best flavor and smooth ganache.
Make sure to let the cake cool slightly before poking holes to prevent breaking apart.
The whipped marshmallow topping can be made in advance and stored in the refrigerator covered for up to 1 day.
For a gluten-free version, use a gluten-free chocolate cake mix.
Ensure the ganache is slightly cooled before drizzling to avoid melting the whipped topping.

Keywords: marshmallow poke cake, chocolate poke cake, chocolate cake, dessert, poke cake recipe, marshmallow topping, chocolate ganache