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Marshmallow Chocolate Poke Cake
John

Marshmallow Chocolate Poke Cake

Rich devil's food chocolate cake soaked with chocolate ganache and sweetened condensed milk, topped with fluffy marshmallow whipped cream and chocolate ganache swirls. This Marshmallow Chocolate Poke Cake is one of the best chocolate birthday cake ideas and fun easy desserts to make.
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Prep Time 20 minutes
Cook Time 35 minutes
chilling time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) devil's food chocolate cake mix plus ingredients listed on box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 12 ounces semi-sweet chocolate chips for filling
  • 1/3 cup heavy cream for ganache filling
  • 1 1/2 cups heavy cream for marshmallow whipped cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 7 ounces marshmallow fluff about 2 cups
  • 1/2 cup chocolate chips for ganache swirls
  • 3 tablespoons heavy cream for ganache swirls

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • wooden spoon handle
  • Microwave-safe bowl
  • Hand mixer
  • Zip-top bag

Method
 

  1. Preheat oven to 350°F. Bake the chocolate cake mix according to package directions in a greased 9x13 inch pan. Let cool for 10 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart and going about 2/3 of the way down.
  3. In a microwave-safe bowl, combine sweetened condensed milk, 12 oz chocolate chips, and 1/3 cup heavy cream. Microwave in 30-second intervals, stirring until smooth and pourable.
  4. Pour the chocolate mixture evenly over the cake, making sure it runs into all the holes. Refrigerate for at least 1 hour until the filling sets.
  5. For the topping, whip 1 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the marshmallow fluff by hand with a wooden spoon.
  6. Spread the marshmallow whipped cream evenly over the cooled cake.
  7. Melt 1/2 cup chocolate chips with 3 tablespoons heavy cream until smooth. Transfer to a zip-top bag, snip the corner, and pipe lines across the cake. Drag a toothpick through the lines to create swirls.
  8. Refrigerate for at least 30 minutes before serving. Store covered in the refrigerator for up to 5 days.

Notes

  • Poke the cake while still warm but not hot for best absorption
  • Fold marshmallow fluff into whipped cream by hand to prevent curdling
  • Let cake sit out 15 minutes before serving for softer ganache in holes
  • Use devil's food cake mix for deepest chocolate flavor
  • Heavy cream is essential for proper whipped topping texture