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Marshmallow Chocolate Poke Cake Recipe

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3.9 from 6 reviews

This decadent Marshmallow Chocolate Poke Cake features a moist devil’s food chocolate cake filled with a rich chocolate ganache and topped with a fluffy marshmallow cream frosting, finished with a beautiful marbled chocolate drizzle. Perfect for chocolate lovers seeking a show-stopping dessert with a smooth, creamy texture and irresistible chocolate flavor.

Ingredients

Cake

  • 15.25 oz box Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box

Chocolate Filling

  • 1 (14 oz) can 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 (about 2 cups) marshmallow fluff

Chocolate Ganache Drizzle

  • ½ cup semi-sweet chocolate chips
  • 3 Tablespoons heavy cream

Instructions

  1. Bake the Cake: Prepare the Devil’s Food chocolate cake mix according to the package instructions, then pour the batter into a greased 9×13 inch cake pan. Bake as directed until a toothpick inserted in the center comes out clean. Let the cake cool slightly but remain warm.
  2. Poke Holes in the Cake: Using the handle of a wooden spoon, poke holes evenly all over the warm cake. This allows the chocolate filling to seep deep into the cake for extra moisture and flavor. Set aside while preparing the filling.
  3. Prepare and Pour Chocolate Filling: In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz semi-sweet chocolate chips, and 1/3 cup heavy cream. Microwave for 30 seconds to 1 minute, stirring until the mixture is melted and smooth. Reheat briefly if necessary to achieve a pourable consistency but not too runny. Pour this chocolate ganache into the holes in the cake and spread the remaining mixture evenly over the top. Allow to cool for about one hour at room temperature, then refrigerate until completely cooled.
  4. Make Marshmallow Cream Topping: In a mixing bowl, whip 1 ½ cups heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Gradually fold in the marshmallow fluff until fully incorporated and fluffy. Spread this topping evenly over the chilled cake.
  5. Prepare Chocolate Ganache Drizzle: Melt ½ cup semi-sweet chocolate chips with 3 tablespoons heavy cream until smooth, either using a microwave in short intervals or a double boiler. Transfer the mixture into a small zip-lock bag, cut a tiny corner off, and pipe the ganache artfully over the marshmallow topping. Use a toothpick or skewer to create elegant marbled swirls.

Notes

  • Ensure the cake is warm but not hot when poking holes so the filling seeps properly.
  • If the chocolate filling is too thick after melting, reheat slightly to achieve a pourable consistency.
  • The marshmallow topping can be made a day ahead and refrigerated; whip again briefly before spreading if needed.
  • For a richer flavor, use high-quality semi-sweet chocolate chips.
  • This cake is best served chilled and stored in the refrigerator due to the cream toppings.

Find it online: https://bitezly.com/marshmallow-chocolate-poke-cake-recipe/