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Best Chocolate Poke Cake with Marshmallow Recipe

★★★★★

4.8 from 69 reviews
  • Author: Simon
  • 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

Scale

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

  1. 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.
  2. Bake cake: Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool for 5 minutes.
  3. 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.
  4. 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.
  5. Add filling to cake: Pour the chocolate mixture evenly over the cake, letting it soak into the holes. Spread remaining mixture over the top.
  6. Cool and chill cake: Let the cake cool for 1 hour at room temperature, then refrigerate for 2–3 hours until fully chilled.
  7. 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.
  8. Top the cake: Spread the marshmallow whipped cream evenly over the chilled cake.
  9. 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.
  10. 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

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Find it online: https://kitchenofsimon.com/best-chocolate-poke-cake-with-marshmallow-recipe/