Marshmallow Chocolate Poke Cake

If you’re looking for a dessert that perfectly balances rich chocolate with a dreamy marshmallow topping, look no further than this Marshmallow Chocolate Poke Cake. This indulgent treat is moist, fluffy, and bursting with decadent flavor. It’s a crowd-pleaser at any gathering, whether it’s a birthday party, holiday celebration, or just a sweet indulgence at home. The warm chocolate filling seeps into every crevice of the cake, creating a delightful contrast with the light and airy marshmallow topping. With its enticing aroma filling your kitchen, this cake is sure to make every occasion feel a little more special.

Ingredients

15.25 oz box Devil’s Food Chocolate Cake Mix: Provides a rich, chocolatey base for the cake.
14 oz can sweetened condensed milk: Creates a moist texture and adds sweetness.
12 oz semi-sweet chocolate chips: Offers deep chocolate flavor for the filling.
1/3 cup heavy cream (for filling): Ensures the chocolate mixture is creamy and smooth.
1 ½ cups heavy cream (for topping): Used to whip up a light and fluffy marshmallow topping.
1/3 cup powdered sugar: Sweetens the whipped topping and stabilizes it.
7 oz marshmallow fluff: Adds a delightful marshmallow flavor and texture.
½ cup chocolate chips (for ganache): Creates a rich, chocolate drizzle on top.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan to prevent sticking.
In a large bowl, prepare the cake batter according to the package instructions. Pour it into the prepared pan.
Bake the cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
Once the cake has cooled for about 10-15 minutes, use the handle of a wooden spoon to poke holes all over the cake, ensuring that you reach the bottom.
In a microwave-safe bowl, combine the sweetened condensed milk, heavy cream, and semi-sweet chocolate chips. Heat in the microwave for about 1-2 minutes, stirring every 30 seconds until the mixture is smooth and well combined.
Carefully pour the warm chocolate mixture into the holes of the cake, allowing it to soak in as you go.
In a separate bowl, whip 1 ½ cups of heavy cream until it begins to thicken. Gradually add the powdered sugar, continuing to whip until soft peaks form. Gently fold in the marshmallow fluff until fully combined and smooth.
Spread the whipped marshmallow topping evenly over the cooled cake.
For the ganache, melt the ½ cup of chocolate chips with a small amount of heavy cream in the microwave (about 30 seconds), stirring until smooth. Drizzle the ganache over the marshmallow topping for an elegant finish.
Chill the cake in the refrigerator for at least 2 hours before serving to achieve the best texture.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours 50 minutes (including chilling)
Servings: 12
Calories: Approximately 400

Tips, Storage & Variations

Tips: Make sure the cake is completely cooled before poking holes to ensure the filling seeps into the cake evenly.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil before freezing.
Variations: For a different flavor, consider using different cake mixes such as red velvet or German chocolate. You could also swap in white chocolate chips for a lighter ganache.

FAQ Section

Marshmallow Chocolate Poke Cake

1. Can I make this cake ahead of time?
Yes, this cake can be prepared a day in advance. Just store it covered in the refrigerator after it has chilled.

2. How should I store leftovers?
Store the leftover cake in an airtight container in the refrigerator for up to 5 days.

3. Can I use a different type of chocolate?
Yes, you can use milk chocolate or dark chocolate chips based on your preference.

4. Is it necessary to chill the cake?
Yes, chilling the cake allows the flavors to meld and the texture to set properly.

5. Can I substitute heavy cream?
For a lighter version, you can use whipped topping, but the texture will be different.

6. What if I don’t have marshmallow fluff?
You can use homemade marshmallow meringue instead, but it will require additional steps.

Conclusion

This Marshmallow Chocolate Poke Cake is a delightful way to bring a little joy to your table. With its rich chocolate flavor and light marshmallow topping, it’s a recipe sure to impress friends and family alike. We would love for you to try it and share your delicious results. Enjoy each bite and let this cake bring warmth and sweetness to your special moments!