Marshmallow Chocolate Poke Cake is a delightful dessert that combines the rich flavors of chocolate with sweet marshmallow goodness. This cake is full of surprises, bursting with chocolate filling and topped with fluffy cream, making it perfect for parties, gatherings, or even a weeknight treat.
Why make this recipe
Making Marshmallow Chocolate Poke Cake is a great way to impress your family and friends. It’s easy to prepare and the outcome is downright delicious. The combination of chocolate and marshmallow appeals to all ages, making it a crowd-pleaser. Plus, it’s a fun recipe to customize with toppings or mix-ins, which means you can make it your own!
How to make Marshmallow Chocolate Poke Cake
Ingredients :
- 15.25 oz box Devil’s Food Chocolate Cake Mix
- 1 can (14 oz) sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream (for filling)
- 1.5 cups heavy cream (for topping)
- 2 cups marshmallow fluff
- ½ cup chocolate chips (for ganache drizzle)
Directions :
- Preheat the oven and bake the cake according to the package instructions in a 9×13 pan.
- Once baked, poke holes throughout the warm cake using a wooden spoon handle.
- Microwave together sweetened condensed milk, chocolate chips, and heavy cream until smooth; pour this mixture into the holes of the cake.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form; fold in the marshmallow fluff and spread this mixture over the cooled cake.
- Melt the remaining chocolate chips with heavy cream, drizzle over the top, and swirl for an appealing finish.
How to serve Marshmallow Chocolate Poke Cake
To serve this delicious poke cake, cut it into squares and place each piece on a dessert plate. You can garnish it with extra marshmallow fluff, whipped cream, or chocolate shavings for a beautiful presentation. It’s perfect for a special occasion or just to enjoy with loved ones!
How to store Marshmallow Chocolate Poke Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also cover it tightly with plastic wrap if you don’t have a container. Before serving, you may want to add a little extra whipped cream or chocolate drizzle for freshness.
Tips to make Marshmallow Chocolate Poke Cake
- Use room temperature eggs and ingredients for a smoother batter.
- Be careful not to over-mix the cake batter to keep it light and fluffy.
- Let the cake cool completely before adding the whipped cream topping to prevent it from melting.
- Explore different cake mixes or flavors if you want to try something new!
Variation
You can easily switch up this recipe by using different cake mixes like vanilla or red velvet. Additionally, you can add chopped nuts, sprinkles, or even fresh fruit on top for extra flavor and texture.
FAQs
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Can I use homemade cake instead of a cake mix?
- Yes, you can make your cake from scratch. Just ensure it is a similar flavor, like chocolate, for the best results.
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How do I make it gluten-free?
- You can use a gluten-free chocolate cake mix instead of regular cake mix to make this recipe gluten-free.
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Can I freeze Marshmallow Chocolate Poke Cake?
- It is best to eat it fresh. However, you can freeze unfrosted cake layers. Wrap them tightly in plastic wrap and store them in the freezer for up to 3 months.
Marshmallow Chocolate Poke Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining rich chocolate flavors with sweet marshmallow goodness, perfect for parties or a weeknight treat.
Ingredients
- 15.25 oz box Devil’s Food Chocolate Cake Mix
- 1 can (14 oz) sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream (for filling)
- 1.5 cups heavy cream (for topping)
- 2 cups marshmallow fluff
- ½ cup chocolate chips (for ganache drizzle)
Instructions
- Preheat the oven and bake the cake according to the package instructions in a 9×13 pan.
- Once baked, poke holes throughout the warm cake using a wooden spoon handle.
- Microwave together sweetened condensed milk, chocolate chips, and heavy cream until smooth; pour this mixture into the holes of the cake.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form; fold in the marshmallow fluff and spread this mixture over the cooled cake.
- Melt the remaining chocolate chips with heavy cream, drizzle over the top, and swirl for an appealing finish.
Notes
To serve, cut into squares and garnish with extra marshmallow fluff, whipped cream, or chocolate shavings. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
