Marshmallow Chocolate Poke Cake

Name: Marshmallow Chocolate Poke Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 chocolate cake mix (15.25 oz); 1 cup sweetened condensed milk (8 oz); 1 cup chocolate ganache (homemade or store-bought); 2 cups heavy cream (16 oz); 1 cup powdered sugar (4 oz); 1 cup mini marshmallows (approximately 3.5 oz); Extra chocolate ganache for topping (as desired)

Indulge in the delightful decadence of this Marshmallow Chocolate Poke Cake, a dessert that promises to satisfy both your sweet tooth and your chocolate cravings. Imagine a rich, moist chocolate cake drenched in sweetened condensed milk and topped with a fluffy cloud of whipped cream dotted with mini marshmallows. Each bite is an explosion of textures, from the tender cake to the creamy topping and the little bursts of sweetness from the marshmallows. This cake is perfect for celebrations or gatherings, as it offers an eye-catching presentation and a flavor profile that appeals to both kids and adults alike. With its irresistible aroma wafting through your kitchen, it’s hard not to feel a sense of warmth and nostalgia as you share this dessert with loved ones.

Ingredients

1 chocolate cake mix (15.25 oz): A convenient base that provides a rich chocolate flavor.
1 cup sweetened condensed milk (8 oz): Adds moisture and sweetness, ensuring the cake is deliciously rich.
1 cup chocolate ganache (homemade or store-bought): Provides a luxurious chocolate layer that enhances the cake’s depth.
2 cups heavy cream (16 oz): Essential for making the fluffy whipped topping that crowns the cake.
1 cup powdered sugar (4 oz): Sweetens the whipped cream and helps achieve the perfect consistency.
1 cup mini marshmallows (approximately 3.5 oz): Adds both texture and a fun touch to the cake’s topping.
Extra chocolate ganache for topping (as desired): A little extra drizzle for those who can’t get enough chocolate.

Step-by-Step Instructions

Preheat your oven and bake the chocolate cake according to the package instructions. Let the cake cool completely in the pan.
Once the cake is cool, use a fork to poke holes all over the surface of the cake. This allows the flavors to seep in.
In a mixing bowl, combine the sweetened condensed milk with 1/2 cup of chocolate ganache and stir well. Pour this mixture evenly over the poked cake, letting it soak in.
In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form. This will create a light and fluffy topping.
Gently fold the mini marshmallows into the whipped cream, ensuring an even distribution.
Spread the marshmallow whipped cream generously over the top of the cake, creating an inviting layer.
Drizzle the remaining chocolate ganache over the whipped cream in a decorative pattern for an extra touch of elegance.
Chill the cake in the refrigerator for at least one hour before serving. This helps the flavors meld beautifully.

Recipe Details

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: Approximately 350 per serving

Tips, Storage & Variations

Practical Tips: Make sure the cake is completely cool before poking holes to prevent it from falling apart. Use the back of a fork for deeper holes for maximum flavor absorption.
Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
Freezing Advice: You can freeze the cake before adding the toppings. To freeze, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to two months. Thaw in the refrigerator before adding toppings.
Flavor Variations: For a different flavor twist, try using white chocolate ganache or adding crushed graham crackers with marshmallows for a s’mores-inspired dessert.

FAQ Section

1. Can I use a homemade chocolate cake recipe instead of a cake mix?
Yes, a homemade chocolate cake can be used, just make sure it’s baked in a similar size pan.

2. How do I make chocolate ganache from scratch?
Combine equal parts of heavy cream and chocolate chips, heat until melted, and stir until smooth.

3. Can I substitute the heavy cream in the whipped topping?
Yes, you can use whipped topping or a dairy-free alternative if needed.

4. Is this cake suitable for parties?
Absolutely! Its rich flavors and beautiful presentation make it ideal for any celebration.

5. How can I prevent the cake from getting soggy?
Ensure that the cake is cooled properly and that you do not pour too much liquid on top.

6. What can I do if I do not like marshmallows?
You can omit the marshmallows or replace them with chocolate chips or crushed cookies.

Conclusion

This Marshmallow Chocolate Poke Cake is more than just a dessert; it’s a heartfelt treat perfect for sharing with friends and family. With its divine combination of chocolate, cream, and marshmallow, it is sure to bring smiles to every gathering. We hope you give this recipe a try and enjoy every delicious bite. Don’t forget to share your experiences with us; we love to hear about your baking adventures!

Marshmallow Chocolate Poke Cake

Print Recipe

A decadent dessert featuring a rich chocolate cake drenched in sweetened condensed milk and topped with fluffy whipped cream and mini marshmallows.

Author: hannah-reed
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 chocolate cake mix (15.25 oz)
1 cup sweetened condensed milk (8 oz)
1 cup chocolate ganache (homemade or store-bought)
2 cups heavy cream (16 oz)
1 cup powdered sugar (4 oz)
1 cup mini marshmallows (approximately 3.5 oz)
Extra chocolate ganache for topping (as desired)

Instructions

Preheat your oven and bake the chocolate cake according to the package instructions. Let the cake cool completely in the pan.
Once the cake is cool, use a fork to poke holes all over the surface of the cake.
In a mixing bowl, combine the sweetened condensed milk with 1/2 cup of chocolate ganache and stir well. Pour this mixture evenly over the poked cake.
In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Gently fold the mini marshmallows into the whipped cream.
Spread the marshmallow whipped cream generously over the top of the cake.
Drizzle the remaining chocolate ganache over the whipped cream in a decorative pattern.
Chill the cake in the refrigerator for at least one hour before serving.