If you have a sweet tooth and love the magical combo of gooey marshmallow and rich chocolate, you are going to adore this Marshmallow Chocolate Poke Cake Recipe. This dessert is like a chocolate lover’s dream come true, featuring moist devil’s food cake with pockets filled with luscious chocolate cream, topped with a fluffy marshmallow whipped topping and a decadent chocolate drizzle. It’s the kind of dessert that transforms any ordinary day into a celebration, and once you try it, it will quickly become one of your all-time favorites.
Ingredients You’ll Need
This Marshmallow Chocolate Poke Cake Recipe uses simple, widely loved ingredients that come together to create layers of heavenly flavor and irresistible texture. Each element plays an important role to ensure moistness, sweetness, creaminess, and that perfect balance of chocolate and marshmallow delight.
- Devil’s Food Chocolate Cake Mix: The rich base that provides deep chocolate flavor and a moist crumb.
- Sweetened Condensed Milk: Adds creamy sweetness and helps create the gooey filling that soaks into the cake.
- Semi-sweet Chocolate Chips: Melted for the filling and drizzle, they bring smooth chocolate richness throughout.
- Heavy Cream (for filling and topping): Essential for whipping up the luxurious textures that elevate this cake’s indulgence.
- Powdered Sugar: Sweetens and stabilizes the whipped topping beautifully.
- Vanilla Extract: Enhances overall flavor with a warm, inviting aroma.
- Marshmallow Fluff: The star of the show for that light and pillowy marshmallow cloud topping that melts in your mouth.
How to Make Marshmallow Chocolate Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing the Devil’s Food Cake Mix according to the package instructions and bake it in a greased 9×13 inch pan. Baking it just right is key to having a tender and moist base that’ll soak up all that delicious filling later. Once it’s out of the oven, let it cool slightly so it’s still warm but not hot.
Step 2: Poke the Cake
While the cake is still warm, grab the handle of a wooden spoon and gently poke holes all over the surface. These little holes are what transform the cake into a super moist, flavor-packed dessert by allowing the filling to seep deeply into the layers.
Step 3: Prepare and Pour the Chocolate Filling
In a microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup heavy cream, and semi-sweet chocolate chips. Microwave in short bursts, stirring until everything is melted and smooth. Pour this luscious mixture evenly over the cake, letting it sink into the holes and spread on top. Refrigerate the cake for at least an hour so the filling sets and flavors meld beautifully.
Step 4: Make the Marshmallow Whipped Topping
Whip 1 ½ cups heavy cream until it starts to thicken, then add powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Next, gently fold in the marshmallow fluff until it’s fully incorporated, creating a light, pillowy topping. Spread this fluffy marshmallow cream over the chilled cake for the perfect contrast to the rich chocolate.
Step 5: Add the Chocolate Drizzle
Finally, melt the remaining chocolate chips with 3 tablespoons of heavy cream to create a smooth, shiny drizzle. Use a spoon or piping bag to artistically drizzle over the cake, then swirl for that irresistible finishing touch. This step gives the cake a stunning look and adds another layer of chocolaty goodness.
How to Serve Marshmallow Chocolate Poke Cake Recipe
Garnishes
For an extra special touch, try garnishing your Marshmallow Chocolate Poke Cake Recipe with fresh berries like raspberries or strawberries to add a pop of color and a hint of tartness that balances the sweetness. A sprinkle of toasted chopped nuts or chocolate shavings can add delightful crunch and texture variation as well.
Side Dishes
This cake pairs exquisitely with a scoop of vanilla ice cream or a side of freshly whipped cream to keep things light and creamy. A cup of robust coffee or a glass of cold milk can perfectly complement the intense chocolate and marshmallow flavors, making it an ideal dessert combo.
Creative Ways to Present
Looking to impress guests? Serve the poke cake in individual clear dessert cups so everyone can admire the gooey pockets of chocolate filling. Alternatively, layer slices with extra marshmallow fluff between them for a cake trifle version. No matter how you present it, this dessert is guaranteed to be the star at any gathering.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Marshmallow Chocolate Poke Cake Recipe in an airtight container in the refrigerator for up to four days. This not only keeps the cake fresh but also lets the flavors intensify even more, making each bite better than the last.
Freezing
If you’d like to keep this dessert longer, freeze it uncovered for 1-2 hours to set the topping, then wrap tightly with plastic wrap and aluminum foil before placing in the freezer. It freezes well for up to 2 months. When ready, thaw overnight in the fridge for best texture.
Reheating
This cake is best enjoyed cold or at room temperature, but if you prefer it slightly warm, gently microwave individual slices for about 10-15 seconds. The filling will soften beautifully, making it feel like a freshly baked delight.
FAQs
Can I make this cake from scratch instead of using a box mix?
Absolutely! While the box mix is a convenient shortcut, a homemade devil’s food cake works wonderfully if you prefer baking from scratch. Just make sure your cake is moist and sturdy enough to hold the filling.
Is marshmallow fluff necessary or can I use mini marshmallows?
Marshmallow fluff gives the topping a uniquely smooth and creamy texture that mini marshmallows don’t replicate as well. However, you can melt mini marshmallows with a bit of cream to make a similar mix if fluff isn’t available.
Can I use dark chocolate instead of semi-sweet chips?
Yes! Dark chocolate chips or chunks add a more intense chocolate flavor which some people prefer. Just remember that darker chocolate can be less sweet, so you might want to adjust the sugar in your topping accordingly.
How important is the chilling time?
Chilling the cake for at least an hour is essential for the chocolate filling to set properly in the poke holes and for the flavors to meld. This step ensures clean slicing and that perfect gooey texture you’re aiming for.
Can I make this dessert gluten-free?
If you swap the cake mix for a gluten-free chocolate cake mix and verify all other ingredients for gluten content, you can enjoy a gluten-free version. Just be mindful of cross-contamination and ingredient labels to keep it safe.
Final Thoughts
There is something undeniably joyful about making and sharing this Marshmallow Chocolate Poke Cake Recipe. Each bite is a perfect blend of rich chocolate, sweet marshmallow, and creamy textures that wrap you in pure happiness. Whether it’s a birthday, a special occasion, or just because, take the time to whip up this delightful cake – you’ll be so glad you did!
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Marshmallow Chocolate Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Marshmallow Chocolate Poke Cake is a rich, indulgent dessert featuring a moist devil’s food chocolate cake filled with a luscious sweetened condensed milk and chocolate mixture. It’s topped with a fluffy marshmallow cream and finished with a decadent chocolate drizzle, making it an irresistible treat perfect for any chocolate lover.
Ingredients
For the Cake
- 15.25 oz box Devil’s Food Chocolate Cake Mix
For the Filling
- 1 (14 oz) can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
For the Topping
- 1 ½ cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz marshmallow fluff
For the Drizzle
- ½ cup chocolate chips
- 3 tablespoons heavy cream
Instructions
- Bake the Cake: Preheat your oven and prepare a 9×13 inch pan by greasing it. Bake the Devil’s Food Chocolate Cake Mix according to the package instructions. Once baked, allow the cake to cool slightly before moving to the next step.
- Poke Holes: Using the handle of a wooden spoon, gently poke holes all over the warm cake to create spaces for the filling to seep into, enhancing moisture and flavor throughout the cake.
- Prepare and Add Filling: In a microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz semi-sweet chocolate chips. Microwave in short intervals, stirring frequently, until everything is melted and smooth. Pour this luscious chocolate mixture evenly into the holes in the cake and spread any remaining mixture over the top surface. Refrigerate the cake for at least one hour to allow the filling to set.
- Make the Topping: Whip 1 ½ cups heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the marshmallow fluff to create a light and fluffy marshmallow topping. Spread this mixture evenly over the chilled cake.
- Prepare and Add Drizzle: Melt ½ cup chocolate chips with 3 tablespoons heavy cream in a microwave-safe bowl until smooth. Drizzle this melted chocolate over the top of the cake in desired patterns, then swirl lightly for a beautiful finish.
Notes
- Make sure to poke the holes while the cake is still warm; this helps the filling seep deeper into the cake.
- For best results, chill the cake for at least one hour after adding the filling before proceeding to the topping step.
- You can substitute marshmallow fluff with homemade marshmallow creme if preferred.
- This cake should be stored refrigerated and served chilled or at room temperature.
- To enhance presentation, garnish with extra chocolate chips or mini marshmallows if desired.
