Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marshmallow Chocolate Poke Cake Recipe

★★★★★

4.8 from 146 reviews
  • Author: Marina
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Description

This Marshmallow Chocolate Poke Cake is a decadent and irresistible dessert featuring a moist devils food chocolate cake infused with a creamy chocolate and sweetened condensed milk filling, topped with fluffy marshmallow whipped cream and finished with a rich chocolate ganache drizzle. Perfect for chocolate lovers looking for a luscious and easy-to-make cake.

Ingredients

Scale

Cake

  • 1 box Devils Food Chocolate Cake Mix

Filling

  • 1 can (14 oz) 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 Drizzle

  • Additional chocolate chips (about 1/4 cup)
  • Additional heavy cream (about 2 tablespoons)

Instructions

  1. Preheat and Prepare Cake Pan: Preheat the oven according to the directions on your chocolate cake mix box. Grease a 9×13 inch cake pan thoroughly to prevent sticking.
  2. Bake the Cake: Prepare the cake mix as instructed on the box. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool slightly but remain warm.
  3. Poke the Cake: Using the handle of a wooden spoon, poke holes evenly all over the warm cake. This will allow the filling to seep into the cake for added moisture and flavor.
  4. Prepare the 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 in short intervals, stirring between, until the mixture is melted and smooth.
  5. Pour Filling Over Cake: Pour the warm chocolate filling evenly over the poked holes, allowing it to soak down into the cake. Place the cake in the refrigerator and chill until fully set, at least 1 hour.
  6. Prepare the Marshmallow Whipped Topping: In a mixing bowl, whip 1 ½ cups heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, then continue whipping until soft peaks form. Gently fold in the marshmallow fluff until well combined and fluffy.
  7. Top the Cake: Spread the marshmallow whipped topping evenly over the chilled cake.
  8. Make Ganache Drizzle: Melt additional chocolate chips with a small amount of heavy cream in the microwave, stirring until smooth and glossy. Drizzle the ganache over the top of the cake for an elegant finish.
  9. Serve and Store: Refrigerate the completed cake until ready to serve. Slice and enjoy chilled for the best flavor and texture.

Notes

  • Allow the cake to cool slightly before poking holes to avoid crumbling.
  • You can adjust the sweetness of the topping by varying the amount of powdered sugar and marshmallow fluff.
  • For a richer ganache, use equal parts chocolate chips and heavy cream.
  • This cake stores well in the refrigerator for up to 3 days.
  • Use a good quality semi-sweet chocolate for the best flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: marshmallow chocolate poke cake, chocolate poke cake, poke cake with marshmallow, devils food cake, chocolate dessert, easy poke cake, whipped cream topping

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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