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Marshmallow Chocolate Poke Cake

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A decadent dessert featuring a moist chocolate cake soaked with sweetened condensed milk and chocolate ganache, topped with whipped cream and mini marshmallows.

Ingredients

Scale
  • 1 chocolate cake mix (15.25 oz)
  • 1 cup sweetened condensed milk (8 oz)
  • 1 cup chocolate ganache (homemade or store-bought)
  • 2 cups heavy cream (16 oz)
  • 1 cup powdered sugar (4 oz)
  • 1 cup mini marshmallows (approximately 3.5 oz)
  • Extra chocolate ganache for topping (as desired)

Instructions

  1. Preheat your oven and bake the chocolate cake according to the package instructions. Once finished, let the cake cool completely in the pan.
  2. Use a fork to poke holes all over the surface of the cooled cake, ensuring to reach down to the bottom for maximum flavor absorption.
  3. In a mixing bowl, combine the sweetened condensed milk with half (1/2 cup) of the chocolate ganache and stir well. Pour this mixture evenly over the poked cake, allowing it to soak in.
  4. In another bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
  5. Gently fold the mini marshmallows into the whipped cream until evenly distributed.
  6. Spread the marshmallow whipped cream over the top of the poke cake, ensuring an even layer.
  7. Drizzle the remaining chocolate ganache over the marshmallow whipped cream.
  8. Chill the assembled cake in the refrigerator for at least one hour before serving.

Notes

To ensure your whipped cream holds its shape, whip until stiff peaks form and use cold heavy cream.

Nutrition

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