Marshmallow Chocolate Poke Cake
Indulge in the decadent layers of a Marshmallow Chocolate Poke Cake, where each bite is a delightful blend of rich chocolate and sweet, fluffy marshmallows. This poke cake combines the moistness of a chocolate cake with a luscious filling of sweetened condensed milk and chocolate ganache, creating a dessert that is unforgettable. Topped with a creamy marshmallow whipped topping and drizzled with more chocolate ganache, this cake is perfect for birthdays, celebrations, or simply as a treat to brighten your day. It’s sure to impress guests and satisfy any sweet tooth. Enjoy the wonderful aroma of chocolate enveloping your kitchen as you prepare this easy yet impressive dessert.
Ingredients
- 1 chocolate cake mix (15.25 oz): This provides a rich, chocolatey base for your poke cake. You can use any brand you prefer.
- 1 cup sweetened condensed milk (8 oz): Adds a creamy, sweet richness that seeps into the cake.
- 1 cup chocolate ganache (homemade or store-bought): Provides a luscious chocolate flavor and texture; use homemade for a fresh taste or store-bought for convenience.
- 2 cups heavy cream (16 oz): Whipped to perfection, this will create a light and airy topping for your cake.
- 1 cup powdered sugar (4 oz): Sweetens the whipped cream, enhancing its flavor and texture.
- 1 cup mini marshmallows (approximately 3.5 oz): Adds a fun, chewy texture that complements the smooth whipped cream.
- Extra chocolate ganache for topping (as desired): Drizzle on top to add an extra layer of chocolate goodness.
Step-by-Step Instructions
- Preheat your oven and bake the chocolate cake according to the package instructions. Once finished, let it cool completely in the pan.
- Use a fork to poke holes all over the surface of the cooled cake, making sure to reach down to the bottom.
- In a mixing bowl, combine the sweetened condensed milk with half (1/2 cup) of the chocolate ganache and stir well. Pour this mixture evenly over the poked cake, allowing it to soak in.
- In another bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
- Gently fold the mini marshmallows into the whipped cream until evenly distributed.
- Spread the marshmallow whipped cream over the top of the poke cake, ensuring an even layer.
- Drizzle the remaining chocolate ganache over the marshmallow whipped cream in a decorative pattern.
- Chill the assembled cake in the refrigerator for at least one hour to set before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 12
- Calories: Approximately 350 per serving
Tips, Storage & Variations
- For the best results, ensure the cake is completely cooled before poking holes.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
- You can freeze individual slices for up to 2 months. Wrap them tightly in plastic wrap before placing them in a freezer bag.
- For a fun twist, try using flavored cake mixes, like vanilla or red velvet.
FAQ Section
1. Can I use homemade chocolate cake?
Yes, homemade chocolate cake works beautifully and adds a personal touch.
2. How long should I chill the cake?
Chill for at least one hour to allow the caramelization and flavors to meld.
3. Can I add toppings?
Certainly! You can top with chocolate shavings, sprinkles, or nuts for added texture.
4. Is this cake suitable for special occasions?
Absolutely! It is great for birthdays, potlucks, and holidays.
5. How can I make this cake gluten-free?
Use a gluten-free chocolate cake mix to easily convert this recipe.
6. Can I skip the whipped cream?
While it adds a lovely texture, you can substitute it with whipped topping or omit it entirely.
People Also Ask (PAA) Expansion
1. What is a poke cake?
A poke cake is a dessert where holes are poked into a baked cake and soaked with various kinds of filling for extra flavor.
2. How do I make chocolate ganache?
Heat equal parts of heavy cream and chocolate until melted together, then mix until smooth.
3. Can I use larger marshmallows?
Yes, but cut them into smaller pieces for better distribution in the whipped cream.
4. How do I know when the cake is done?
The cake is ready when a toothpick inserted comes out clean.
5. Can I make this cake the night before?
Yes, this cake can be made a day ahead and refrigerated until ready to serve.
6. What should I serve with poke cake?
Serve with fresh fruit or a scoop of vanilla ice cream for an extra treat.
Conclusion
The Marshmallow Chocolate Poke Cake is a delightful dessert that is sure to become a favorite in your household. With its moist chocolate cake and fluffy, sweet topping, this cake is perfect for any occasion. I encourage you to try this recipe, share it with friends and family, and enjoy every delicious bite. Happy baking!
Marshmallow Chocolate Poke Cake
Ingredients
Method
- Preheat your oven and bake the chocolate cake according to the package instructions. Once finished, let it cool completely in the pan.
- Use a fork to poke holes all over the surface of the cooled cake, making sure to reach down to the bottom.
- In a mixing bowl, combine the sweetened condensed milk with half (1/2 cup) of the chocolate ganache and stir well. Pour this mixture evenly over the poked cake, allowing it to soak in.
- In another bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
- Gently fold the mini marshmallows into the whipped cream until evenly distributed.
- Spread the marshmallow whipped cream over the top of the poke cake, ensuring an even layer.
- Drizzle the remaining chocolate ganache over the marshmallow whipped cream in a decorative pattern.
- Chill the assembled cake in the refrigerator for at least one hour to set before serving.
