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Marshmallow Chocolate Poke Cake

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A rich and moist chocolate cake with holes poked throughout, filled with marshmallow cream and topped with a decadent chocolate ganache and marshmallow fluff.

Ingredients

Scale
  • 1 box chocolate cake mix (or homemade chocolate cake batter)
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 jar (7 oz) marshmallow cream
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 2 tbsp butter
  • 1 cup mini marshmallows (optional, for topping)

Instructions

  1. Prepare chocolate cake according to the box instructions and bake in a 9×13 inch pan.
  2. While cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake surface.
  3. Spread marshmallow cream evenly over the entire cake, pressing it into the holes.
  4. To make chocolate ganache, heat heavy cream in a saucepan until just boiling, then pour over chopped chocolate and butter. Let sit for 5 minutes, then stir until smooth.
  5. Pour ganache over the marshmallow layer and spread evenly.
  6. Optional: Sprinkle mini marshmallows on top and broil for 1-2 minutes until golden and toasted.
  7. Let cake cool completely before serving.

Notes

Use a sturdy utensil to poke holes without breaking the cake layers. For an extra touch, add crushed graham crackers on top for a s’mores-inspired version. The cake is best served chilled or at room temperature.

Nutrition

Find it online: https://www.rapidrecipes.blog/marshmallow-chocolate-poke-cake/