Marshmallow Chocolate Poke Cake Recipe
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.
- 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
