Description
Marshmallow Chocolate Poke Cake is a gooey dessert layered with chocolate ganache, marshmallow whipped cream, and a ganache swirl. It’s rich, fluffy, and perfect for parties or holidays.
Ingredients
### Cake Base:
1 box (15.25 oz) chocolate cake mix
Ingredients required on box (eggs, oil, water)
### Chocolate Filling:
14 oz sweetened condensed milk
12 oz semi-sweet chocolate chips
1/3 cup heavy cream
### Marshmallow Topping:
1 1/2 cups heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract
7 oz marshmallow fluff
### Ganache Swirl (Optional):
1/2 cup chocolate chips
3 tbsp heavy cream
Instructions
1. Preheat oven and bake the chocolate cake as directed in a 9×13-inch pan.
2. Let the cake cool for 5–10 minutes, then use a wooden spoon handle to poke holes across the surface.
3. In a bowl, combine chocolate chips, condensed milk, and cream. Microwave in intervals until melted and smooth.
4. Pour the chocolate mixture into the holes and spread the rest across the cake. Let cool for an hour, then chill in the fridge for 2+ hours.
5. Whip the cream until thick, then add powdered sugar and vanilla. Beat to stiff peaks.
6. Fold in the marshmallow fluff gently to create the topping.
7. Spread the marshmallow topping over the chilled cake evenly.
8. Melt ganache swirl ingredients, transfer to a bag, and drizzle over the top.
9. Use a toothpick to swirl the ganache for a marbled effect.
10. Chill before serving and store any leftovers covered in the refrigerator.
Notes
Let the cake chill for at least 2 hours for the best structure and flavor.
This cake freezes well when sliced and individually wrapped.
Make a day ahead for stress-free entertaining and improved texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32
- Sodium: 190
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 40