Marshmallow Chocolate Poke Cake is the ultimate dessert for chocolate lovers. This decadent creation combines moist devil’s food chocolate cake, a rich chocolate filling, fluffy marshmallow whipped cream, and a luscious ganache swirl. The gooey marshmallow topping paired with the creamy chocolate filling makes it a showstopper for any occasion—birthdays, holidays, or a weeknight treat.

Best of all, this is an easy poke cake recipe that anyone can master. With a boxed cake mix as the base, you can focus on the fun part: transforming it into a luxurious, indulgent dessert.

Why You’ll Crave This Marshmallow Chocolate Poke Cake :

• Chocolate Lover’s Dream: Layers of chocolate cake, filling, and ganache make it a decadent treat.
• Fluffy Marshmallow Goodness: The marshmallow whipped cream adds a light, creamy sweetness.
• Easy and Fun: This poke cake is simple to make and fun to assemble, making it perfect for bakers of all levels.
• Versatile Dessert: Perfect for holidays, potlucks, or whenever you need a quick crowd-pleaser.

Ingredients for Marshmallow Chocolate Poke Cake :

For the Cake:

• 1 (15.25 oz) box Devil’s Food Chocolate Cake Mix: The base of this cake.
• Ingredients listed on the box: Typically eggs, oil, and water.

For the Chocolate Filling:

• 1 (14 oz) can sweetened condensed milk: Adds a creamy richness.
• 12 oz semi-sweet chocolate chips: Melts into a smooth, decadent filling.
• 1/3 cup heavy cream: Creates a silky consistency.

For the Marshmallow Whipped Cream (Optional):

• 1 1/2 cups heavy cream: Whips into a fluffy topping.
• 1/3 cup powdered sugar: Sweetens the whipped cream.
• 1 teaspoon vanilla extract: Adds a hint of flavor.
• 7 oz marshmallow fluff (about 2 cups): Brings the signature marshmallow sweetness.

For the Chocolate Ganache Swirls:

• 1/2 cup chocolate chips: Melts into a smooth ganache.
• 3 tablespoons heavy cream: Ensures the perfect drizzle consistency.

Step-by-Step Instructions :

Step 1: Bake the Cake

1. Preheat your oven according to the instructions on the cake mix box.
2. Prepare the Devil’s Food Chocolate Cake Mix and bake it in a 9×13-inch pan as directed.
3. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. Set aside to cool slightly.

Step 2: Make the Chocolate Filling

1. Combine sweetened condensed milk, chocolate chips, and heavy cream in a microwave-safe bowl.
2. Microwave for 30 seconds, then stir. Repeat in 15-second intervals until the chocolate is fully melted and the mixture is smooth.
3. The filling should be pourable but not runny. Adjust consistency by reheating slightly if too thick or letting it cool if too thin.
4. Pour the chocolate filling into the holes of the cake, then spread the remainder across the top for even coverage.
5. Let the cake cool at room temperature for about an hour, then refrigerate until completely chilled.

Step 3: Make the Marshmallow Whipped Cream

1. In a large bowl, whip heavy cream until it begins to thicken.
2. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
3. Gradually fold in marshmallow fluff until fully combined and fluffy.

Step 4: Assemble the Cake

1. Spread the marshmallow whipped cream evenly over the cooled cake.

Step 5: Add Chocolate Ganache Swirls

1. Melt chocolate chips with heavy cream in the microwave until smooth, stirring frequently.
2. Transfer the ganache to a zip-lock bag and snip a small corner off the bag.
3. Pipe the ganache in swirls or lines over the whipped topping. Use a toothpick or skewer to create a marbleized pattern.

Tips for Success :

• Let the Cake Cool Slightly: Poking holes in a too-hot cake can make the filling absorb unevenly.
• Avoid Overmixing: When preparing the cake batter, mix until just combined to keep the cake light and fluffy.
• Customize the Toppings: For extra texture, add mini marshmallows or sprinkles to the whipped topping.

Variations :

• Nutty Delight: Sprinkle chopped nuts, like pecans or walnuts, over the whipped topping for added crunch.
• Mint Chocolate: Add a drop of peppermint extract to the whipped cream for a festive twist.
• Caramel Drizzle: Swap half of the chocolate ganache for caramel sauce to create a salted caramel version.
• Spiced Chocolate: Add a pinch of cinnamon or espresso powder to the chocolate filling for a warm, rich flavor.

Serving Suggestions :

• Enjoy this chocolate lovers dessert chilled for the best flavor and texture.
• Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
• Garnish with fresh berries for a burst of color and freshness.

Storage Instructions :

• Refrigerator: Cover the cake tightly and refrigerate for up to 3 days.
• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.

Frequently Asked Questions :

Can I use homemade chocolate cake instead of boxed mix?

Absolutely! A homemade chocolate cake will work perfectly if you prefer to make it from scratch.

What if I don’t have marshmallow fluff?

You can melt mini marshmallows with a bit of corn syrup to create a similar consistency, or skip the marshmallow and double the whipped cream.

Can I make this cake ahead of time?

Yes! The cake and filling can be prepared a day in advance. Add the whipped topping and ganache swirls just before serving for the freshest presentation.

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Yield: Servings: 12 slices

Marshmallow Chocolate Poke Cake

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Enjoy this rich, gooey, and indulgent Marshmallow Chocolate Poke Cake, a true chocolate lover’s dream dessert!

Prep Time 20 minutes

Cook Time 30 minutes

Cooling Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• For the Cake:
• 1 (15.25 oz) box Devil’s Food Chocolate Cake Mix
• Ingredients listed on the box
• For the Chocolate Filling:
• 1 (14 oz) can sweetened condensed milk
• 12 oz semi-sweet chocolate chips
• 1/3 cup heavy cream
• For the Marshmallow Whipped Cream (Optional):
• 1 1/2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 7 oz marshmallow fluff
• For the Ganache Swirls:
• 1/2 cup chocolate chips
• 3 tablespoons heavy cream

Instructions

1. Bake the Cake: Prepare the Devil’s Food Chocolate Cake Mix and bake in a 9×13-inch pan. Poke holes in the warm cake.
2. Make the Filling: Melt condensed milk, chocolate chips, and cream. Pour into the holes and spread over the cake. Cool and refrigerate.
3. Prepare the Whipped Topping: Whip cream, powdered sugar, and vanilla. Fold in marshmallow fluff. Spread over the cake.
4. Add Ganache Swirls: Pipe melted chocolate and cream over the whipped topping and swirl with a toothpick.

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