Marshmallow Chocolate Poke Cake

Name: Marshmallow Chocolate Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 15.25 oz box Devil’s Food Chocolate Cake Mix; 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; 7 oz marshmallow fluff; ½ cup chocolate chips (for ganache)

Indulge in the dense, rich flavors of this Marshmallow Chocolate Poke Cake, a dessert that is sure to satisfy any chocolate lover’s cravings. This cake features a decadent devil’s food cake soaked in a luscious mixture of chocolate and sweetened condensed milk, creating a moist and inviting texture. Topped with a light and airy whipped marshmallow cream, this delightful treat is finished with a glossy chocolate ganache that adds an elegant touch. The aroma of chocolate fills your kitchen as it bakes, making this cake perfect for celebrations, cozy family gatherings, or simply when you need a little pick-me-up. Each bite offers a symphony of textures—from the soft cake to the creamy topping—ensuring that it will quickly become a favorite in your dessert repertoire.

Ingredients

15.25 oz box Devil’s Food Chocolate Cake Mix: The base of our delicious cake, providing rich chocolate flavor and moisture.
14 oz can sweetened condensed milk: Adds sweetness and creates a creamy filling that soaks into the cake.
12 oz semi-sweet chocolate chips: Offers a deep chocolatey taste that enhances the overall flavor profile.
1/3 cup heavy cream (for filling): Helps to create a smooth and velvety consistency in the chocolate sauce.
1 ½ cups heavy cream (for topping): Used to whip the light and fluffy marshmallow topping.
1/3 cup powdered sugar: Sweetens the whipped cream topping and helps stabilize it.
7 oz marshmallow fluff: Adds a sweet, fluffy texture to the topping, making it irresistible.
½ cup chocolate chips (for ganache): Used in the drizzle for a rich chocolate finish.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan to prevent sticking.
In a large bowl, prepare the cake batter according to the package instructions. Pour the batter into the prepared pan.
Bake the cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan for about 10-15 minutes.
Once cooled, use the handle of a wooden spoon to poke holes all over the cake, making sure the holes reach the bottom.
In a microwave-safe bowl, combine the sweetened condensed milk, heavy cream, and semi-sweet chocolate chips. Heat in the microwave for about 1-2 minutes, stirring every 30 seconds until the mixture is smooth and well combined.
Carefully pour the warm chocolate mixture into the holes of the cake, allowing it to soak in as you go.
In a separate bowl, whip 1 ½ cups of heavy cream until it begins to thicken. Gradually add the powdered sugar, continuing to whip until soft peaks form. Gently fold in the marshmallow fluff until fully combined and smooth.
Spread the whipped marshmallow topping evenly over the cooled cake.
For the ganache, melt the ½ cup of chocolate chips with a small amount of heavy cream in the microwave (about 30 seconds), stirring until smooth. Drizzle the ganache over the marshmallow topping for an elegant finish.
Chill the cake in the refrigerator for at least 2 hours before serving to achieve the best texture.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes
Servings: 12
Calories: Approximately 450 per slice

Tips, Storage & Variations

Tips: For extra flavor, consider adding a teaspoon of vanilla extract to the whipped cream.
Storage: Keep leftovers covered in the refrigerator for up to 3 days for the best freshness.
Freezing: You can freeze the cake before adding the topping and ganache. Wrap it tightly in plastic wrap and store for up to 3 months.
Variations: Add crushed cookies on top for a crunchy texture or use white chocolate instead of semi-sweet for a different flavor profile.

FAQ

1. Can I use a different cake mix?

Yes, any chocolate cake mix will work, but the devil’s food mix gives the best flavor.

2. How do I store the leftover cake?

Cover the cake with plastic wrap or foil and store it in the refrigerator for up to 3 days.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day in advance for the best flavor and texture.

4. What can I substitute for heavy cream?

You can use coconut cream or a dairy-free whipped topping for a lighter version.

5. Can I use homemade whipped cream instead of marshmallow fluff?

Absolutely, but the texture may be slightly different. You might also want to add a bit more sugar to sweeten.

6. How long does the cake need to chill?

At least 2 hours in the refrigerator is recommended for the best flavor and texture.

Marshmallow Chocolate Poke Cake

Print Recipe

Indulge in the rich flavors of this Marshmallow Chocolate Poke Cake, featuring a decadent devil’s food cake soaked in chocolate and sweetened condensed milk, topped with whipped marshmallow cream and glossy chocolate ganache.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 170 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

15.25 oz box Devil’s Food Chocolate Cake Mix
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
7 oz marshmallow fluff
½ cup chocolate chips (for ganache)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan to prevent sticking.
In a large bowl, prepare the cake batter according to the package instructions. Pour the batter into the prepared pan.
Bake the cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan for about 10-15 minutes.
Use the handle of a wooden spoon to poke holes all over the cake, making sure the holes reach the bottom.
In a microwave-safe bowl, combine the sweetened condensed milk, heavy cream, and semi-sweet chocolate chips. Heat in the microwave for about 1-2 minutes, stirring every 30 seconds until smooth and well combined.
Carefully pour the warm chocolate mixture into the holes of the cake, allowing it to soak in.
In a separate bowl, whip 1 ½ cups of heavy cream until it begins to thicken. Gradually add the powdered sugar, continuing to whip until soft peaks form. Gently fold in the marshmallow fluff until fully combined and smooth.
Spread the whipped marshmallow topping evenly over the cooled cake.
For the ganache, melt the ½ cup of chocolate chips with a small amount of heavy cream in the microwave (about 30 seconds), stirring until smooth. Drizzle the ganache over the marshmallow topping.
Chill the cake in the refrigerator for at least 2 hours before serving to achieve the best texture.