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Marshmallow Chocolate Poke Cake

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A decadent dessert featuring a moist Devil’s Food cake filled with a luscious chocolate mixture and topped with airy marshmallow fluff.

Ingredients

Scale
  • 15.25 oz box Devil’s Food Chocolate Cake Mix
  • 14 oz can sweetened condensed milk
  • 12 oz semi-sweet chocolate chips
  • 1/3 cup heavy cream (for filling)
  • 1 ½ cups heavy cream (for topping)
  • 1/3 cup powdered sugar
  • 7 oz marshmallow fluff
  • ½ cup chocolate chips (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
  2. Prepare the cake batter according to the package instructions and pour into the prepared pan.
  3. Bake for about 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool for 10-15 minutes.
  4. Poke holes all over the cake with a wooden spoon handle.
  5. In a microwave-safe bowl, combine sweetened condensed milk, heavy cream, and semi-sweet chocolate chips. Heat in the microwave for 1-2 minutes until smooth.
  6. Pour the warm chocolate mixture into the holes of the cake.
  7. In a separate bowl, whip 1 ½ cups heavy cream until starting to thicken. Gradually add powdered sugar and whip until soft peaks form. Fold in the marshmallow fluff.
  8. Spread the marshmallow topping over the cooled cake.
  9. For the ganache, melt ½ cup chocolate chips with a small amount of heavy cream in the microwave for 30 seconds. Stir until smooth and drizzle over the topping.
  10. Chill the cake in the refrigerator for at least 2 hours before serving.

Notes

Make sure to poke holes to the bottom of the cake for better soaking, and allow the ganache to cool slightly before drizzling.

Nutrition

Find it online: https://easydishestomake.com/marshmallow-chocolate-poke-cake-2/