Why You’ll Love This Recipe

This Marshmallow Chocolate Poke Cake is perfect for any chocolate lover. It’s an easy-to-make dessert that brings together the best elements of a rich chocolate cake, creamy ganache, and sweet marshmallow fluff. The cake itself is infused with a luscious chocolate filling that soaks into every bite, making it incredibly moist and flavorful. The marshmallow whipped cream topping adds a light, fluffy contrast to the dense cake, while the ganache swirls provide an elegant finish. It’s an indulgent treat that’s sure to impress at any gathering or special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

15.25 oz box Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box

For the chocolate ganache filling:

1 (14 oz.) can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1/3 cup heavy cream

For the marshmallow whipped cream topping:

1 1/2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
7 oz. (about 2 cups) marshmallow fluff

For the chocolate ganache swirls:

1/2 cup chocolate chips
3 tablespoons heavy cream

Directions

Bake the cake: Prepare the cake according to the box directions in a 9×13-inch cake pan.
Poke the cake: Once the cake is baked, use the handle of a wooden spoon or similar object to poke holes all over the warm cake. Set aside to cool slightly while you prepare the filling.
Make the chocolate ganache filling: Place the sweetened condensed milk, heavy cream, and chocolate chips in a microwave-safe bowl. Microwave for about 30 seconds to 1 minute. Stir until smooth, microwaving more if needed to fully melt the chocolate. The mixture should be pourable but not too runny. If it’s too thick, reheat it; if it’s too thin, let it cool and thicken slightly.
Fill the cake: Pour the ganache mixture into the holes of the cake, ensuring it seeps in. Spread any remaining ganache on top of the cake. Allow the cake to cool for about an hour, then refrigerate until completely chilled.
Make the marshmallow whipped cream topping: In a mixing bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla, and continue whipping until stiff peaks form. Gradually mix in the marshmallow fluff. Once the whipped cream is fully mixed, spread it over the cooled cake.
Make the chocolate ganache swirls: In a microwave-safe bowl, melt the remaining 1/2 cup chocolate chips with 3 tablespoons heavy cream until smooth. Transfer the ganache to a zip-lock bag, cut off the corner, and pipe the ganache over the cake in a decorative pattern. Use a toothpick or skewer to swirl the ganache for a marbled effect.

Servings and Timing

Yield: 12-16 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Variations

Add Nuts: Chopped pecans or walnuts can be sprinkled on top of the marshmallow whipped cream for added crunch and flavor.
Use Different Cake Mix: For a variation, try using a different flavored cake mix, such as chocolate fudge or even vanilla, for a different base flavor.
Peanut Butter Twist: For a peanut butter version, swirl peanut butter ganache with the chocolate ganache on top of the cake.
Mini Version: Make individual poke cakes by baking the cake in muffin tins and serving individual portions.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake is best served cold, so there’s no need to reheat it. The marshmallow whipped cream topping may soften slightly as it sits, but it will still be delicious.

FAQs

1. Can I make this cake without the marshmallow topping?

Yes, you can skip the marshmallow whipped cream and top the cake with regular whipped cream or frosting instead.

2. How can I make the chocolate ganache filling thicker?

If the ganache is too runny, allow it to cool a bit longer before pouring it into the cake. You can also refrigerate the ganache to help it thicken before adding it.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Just store it covered in the fridge to keep the whipped cream topping fresh.

4. Can I use milk chocolate chips instead of semi-sweet?

Yes, if you prefer a sweeter flavor, you can substitute milk chocolate chips for semi-sweet, though it will alter the flavor slightly.

5. How do I make sure the ganache filling soaks into the cake properly?

Poke enough holes with the wooden spoon to allow the ganache to seep through, but don’t overdo it, or the cake may break apart.

6. How do I prevent the whipped cream from deflating?

Make sure to whip the cream until stiff peaks form and use chilled heavy cream for the best results. Once mixed with the marshmallow fluff, the topping should hold its shape.

7. Can I freeze this cake?

Yes, this cake can be frozen without the whipped cream topping. Wrap the cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Add the marshmallow topping once you’re ready to serve.

8. How do I store leftover cake?

Store leftover cake in an airtight container in the fridge to maintain its freshness. It will keep for up to 3-4 days.

9. Can I use a homemade chocolate cake recipe instead of the boxed mix?

Yes, feel free to use a homemade chocolate cake recipe instead of the boxed mix for a more from-scratch approach.

10. Can I make this cake in a different pan size?

If you don’t have a 9×13-inch pan, you can use an 8×8 or 9×9-inch pan, but keep in mind that you may need to adjust the baking time.

Conclusion

Marshmallow Chocolate Poke Cake is the ultimate dessert for chocolate lovers. Rich, moist, and full of indulgent flavors, this cake combines the best of chocolate ganache and marshmallow fluff in one irresistible treat. Whether you’re preparing it for a special occasion or just craving something sweet, this dessert is sure to satisfy your chocolate cravings and impress everyone who gets a bite.

Why You’ll Love This Recipe

Ingredients

For the cake:

For the chocolate ganache filling:

For the marshmallow whipped cream topping:

For the chocolate ganache swirls:

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make this cake without the marshmallow topping?

2. How can I make the chocolate ganache filling thicker?

3. Can I make this cake ahead of time?

4. Can I use milk chocolate chips instead of semi-sweet?

5. How do I make sure the ganache filling soaks into the cake properly?

6. How do I prevent the whipped cream from deflating?

7. Can I freeze this cake?

8. How do I store leftover cake?

9. Can I use a homemade chocolate cake recipe instead of the boxed mix?

10. Can I make this cake in a different pan size?

Conclusion

Marshmallow Chocolate Poke Cake

Ingredients

Instructions

Notes

Nutrition