Best Chocolate Poke Cake with Marshmallow Recipe
Introduction
This Best Chocolate Poke Cake with Marshmallow is a decadent dessert that combines rich chocolate flavors with a light, fluffy marshmallow topping. Its moist texture and luscious ganache drizzle make it perfect for any occasion. You’ll love how easy it is to make this impressive cake at home.
Ingredients
- 1 box (15.25 oz) Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box
- 1 (14 oz) can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1 1/2 cups heavy cream (for topping)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz (about 2 cups) marshmallow fluff
- 1/2 cup chocolate chips (for ganache drizzle)
- 3 tablespoons heavy cream (for ganache drizzle)
Instructions
- Step 1: Preheat the oven according to the cake mix directions. Grease a 9×13-inch pan and prepare the batter as directed on the box.
- Step 2: Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool for 5 minutes.
- Step 3: Using the handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart.
- Step 4: In a microwave-safe bowl, combine sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips. Microwave for 30–60 seconds, then stir until smooth.
- Step 5: Pour the chocolate mixture evenly over the cake, letting it soak into the holes. Spread remaining mixture over the top.
- Step 6: Let the cake cool for 1 hour at room temperature, then refrigerate for 2–3 hours until fully chilled.
- Step 7: In a large bowl, whip 1 1/2 cups heavy cream until soft peaks form. Add powdered sugar and vanilla, beating until stiff peaks form. Fold in marshmallow fluff until smooth.
- Step 8: Spread the marshmallow whipped cream over the chilled cake.
- Step 9: In a small bowl, melt 1/2 cup chocolate chips with 3 tablespoons heavy cream. Transfer to a piping bag or zip-lock bag and drizzle over the topping. Swirl with a toothpick for a marbled effect.
- Step 10: Chill for 30 minutes before serving. Slice and enjoy cold.
Tips & Variations
- For a richer cake, use high-quality semi-sweet chocolate chips for both the filling and ganache.
- If you prefer, swap marshmallow fluff with homemade marshmallow cream or soften marshmallows melted with a little cream.
- Try adding a teaspoon of espresso powder to the chocolate mixture to deepen the chocolate flavor.
- Make sure the cake is warm when poking holes so the filling can soak in evenly.
Storage
Store the cake covered in the refrigerator for up to 3 days. To keep it fresh longer, wrap tightly with plastic wrap. Reheat slices gently in the microwave if you prefer a less chilled dessert, but this cake is best served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can assemble the cake a day in advance and refrigerate it. This allows the flavors to meld and the cake to become extra moist and delicious.
What can I substitute for marshmallow fluff?
If you don’t have marshmallow fluff, you can use homemade marshmallow cream or gently melted marshmallows mixed with a little heavy cream to achieve a similar texture and flavor.
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Best Chocolate Poke Cake with Marshmallow Recipe
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
Description
This Best Chocolate Poke Cake with Marshmallow is a decadent dessert featuring a moist Devil’s Food chocolate cake infused with a rich chocolate ganache, topped with fluffy marshmallow whipped cream and a beautiful marbled chocolate drizzle. Perfectly chilled, this cake offers a delightful combination of textures and intense chocolate flavor that’s sure to impress at any occasion.
Ingredients
Cake and Filling
- 1 box (15.25 oz) Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box
- 1 (14 oz) can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
Topping
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz (about 2 cups) marshmallow fluff
Ganache Drizzle
- 1/2 cup chocolate chips
- 3 tablespoons heavy cream
Instructions
- Preheat and prepare cake: Preheat the oven according to the cake mix directions. Grease a 9×13-inch pan and prepare the batter as directed on the box.
- Bake cake: Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool for 5 minutes.
- Poke holes in cake: Using the handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart to allow the filling to soak in.
- Make chocolate filling: In a microwave-safe bowl, combine sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips. Microwave for 30–60 seconds, then stir until smooth.
- Add filling to cake: Pour the chocolate mixture evenly over the cake, letting it soak into the holes. Spread remaining mixture over the top.
- Cool and chill cake: Let the cake cool for 1 hour at room temperature, then refrigerate for 2–3 hours until fully chilled.
- Prepare marshmallow whipped cream: In a large bowl, whip 1 1/2 cups heavy cream until soft peaks form. Add powdered sugar and vanilla, beating until stiff peaks form. Fold in marshmallow fluff until smooth.
- Top the cake: Spread the marshmallow whipped cream evenly over the chilled cake.
- Make ganache drizzle: In a small bowl, melt 1/2 cup chocolate chips with 3 tablespoons heavy cream. Transfer to a piping bag or zip-lock bag and drizzle over the topping. Swirl with a toothpick for a marbled effect.
- Final chill and serve: Chill the cake for 30 minutes before serving. Slice and enjoy cold for best flavor and texture.
Notes
- Make sure to poke holes evenly spaced approximately 1 inch apart to ensure the chocolate filling soaks evenly.
- Allow the cake to chill fully for best flavor and texture.
- Use semi-sweet chocolate chips for a balanced sweetness; dark chocolate chips can be used for a richer flavor.
- The marshmallow whipped cream topping can be stored separately if preferred and added right before serving.
- This cake is best served cold and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate poke cake, marshmallow cake, chocolate ganache, chocolate dessert, moist chocolate cake, poke cake recipe
