Description
Enjoy marshmallow chocolate poke cake—a decadent chocolate cake filled with gooey marshmallow and topped with rich frosting. A sweet treat for all!
Ingredients
Scale
- For the Cake:
- 15.25 oz box of Devil’s Food Cake Mix (plus ingredients as per box instructions)
- For the Filling:
- 14 oz sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
- For the Marshmallow Whipped Cream:
- 1.5 cups of heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 7 oz marshmallow fluff
- For the Chocolate Ganache Swirls:
- ½ cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
- Bake the Cake: Preheat your oven as directed by the cake mix instructions. Prepare a 9×13-inch pan and follow the box directions to bake the Devil’s Food Cake mix (this will typically include ingredients like water, eggs, and oil). Bake until a toothpick inserted in the center comes out clean.
- Poke Holes: Remove the cake from the oven and let it cool slightly. Using a wooden spoon handle or a similar object, poke deep holes all over the warm cake. Ensure the holes reach about three-quarters of the way down into the cake for maximum flavor absorption.
- Make the Filling: In a microwave-safe bowl, combine 14 oz of sweetened condensed milk, 1/3 cup of heavy cream, and 12 oz of semi-sweet chocolate chips. Microwave in intervals of 30-60 seconds, stirring after each interval until the mixture is smooth and well combined. Pour this chocolate filling into the holes you made in the cake, spreading any leftover mixture over the top of the cake. Allow the cake to cool for 1 hour before refrigerating it to set the filling.
- Make the Topping: In a mixing bowl, whip 1.5 cups of heavy cream using an electric mixer until soft peaks form. Gradually add 1/3 cup of powdered sugar and 1 tsp of vanilla extract, continuing to whip until stiff peaks form. Fold in the 7 oz of marshmallow fluff until fully combined. Spread this fluffy topping generously over the cooled cake.
- Create Chocolate Ganache Swirls: In a small microwave-safe bowl, combine ½ cup of semi-sweet chocolate chips with 3 tbsp of heavy cream. Melt together in the microwave, stirring until fully smooth. Using a piping bag or a plastic zip-top bag with the corner snipped off, drizzle the ganache over the cake in swirls. Use a toothpick to create beautiful swirls in the ganache if desired.