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Marshmallow Chocolate Poke Cake

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Decadent chocolate cake infused with sweetened condensed milk chocolate ganache mixture, covered with marshmallow whipped cream and more chocolate ganache swirled on top. A rich, gooey, and irresistible dessert.

Ingredients

Scale
  • 15.25 oz box Devils 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
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 7 oz. (about 2 cups) marshmallow fluff
  • 1/2 cup chocolate chips
  • 3 Tablespoons heavy cream

Instructions

  1. Bake cake according to box directions in a 9×13 cake pan.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly.
  3. Place sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips in a microwave-safe bowl. Microwave for about 30 seconds to 1 minute. Stir until smooth, microwaving more if needed to melt the chocolate completely.
  4. Transfer the chocolate mixture to a measuring jug and pour into the holes. Spread the remaining chocolate on top. Set aside to cool for about an hour, then refrigerate until completely cooled.
  5. To make the topping, whip 1 1/2 cups heavy cream until it begins to thicken. Add powdered sugar and vanilla, and whip until stiff peaks form.
  6. Gradually mix marshmallow fluff into the whipped cream topping. Spread the topping over the cooled cake.
  7. Melt 1/2 cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer to a zip-lock bag and cut off the corner.
  8. Pipe the chocolate ganache all over the top and use a toothpick or skewer to create a marbleized pattern of swirls.

Notes

The chocolate mixture should be pourable but not too runny. If too thick, reheat it. If too thin, set aside to cool and thicken slightly. This dessert is best served chilled and can be refrigerated for several hours before serving.

Nutrition

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