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
Scale
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.
