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Marshmallow Chocolate Poke Cake Recipe

★★★★★

4.9 from 150 reviews
  • Author: Lily
  • Total Time: 3 hours (including chilling time)
  • Yield: 12 servings 1x

Description

This Marshmallow Chocolate Poke Cake is a decadent dessert combining a rich Devils Food chocolate cake soaked with a luscious chocolate and sweetened condensed milk filling, topped with fluffy marshmallow cream and a smooth chocolate ganache drizzle. Perfect for chocolate lovers looking for a moist, creamy, and indulgent treat.

Ingredients

Scale

Cake

  • 1 box Devils Food Chocolate Cake Mix

Filling

  • 1 can (14 oz) sweetened condensed milk
  • 12 oz semi-sweet chocolate chips
  • 1/3 cup heavy cream

Topping

  • 1 ½ cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 7 oz marshmallow fluff

Ganache Drizzle

  • Additional semi-sweet chocolate chips (approx. 4 oz)
  • Additional heavy cream (approx. 1/4 cup)

Instructions

  1. Preheat and prepare cake pan: Preheat your oven according to the instructions on the cake mix box. Grease a 9×13 inch cake pan thoroughly to prevent sticking.
  2. Bake the cake: Prepare the cake batter as directed on the box, pour into the prepared pan and bake until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly for 10-15 minutes.
  3. Poke the cake: Using the handle of a wooden spoon, gently poke holes evenly all over the surface of the warm cake to allow the filling to seep in.
  4. Prepare the filling: In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz semi-sweet chocolate chips, and 1/3 cup heavy cream. Microwave in 30-second intervals, stirring until smooth and fully melted.
  5. Pour filling over cake: Immediately pour the warm chocolate filling evenly over the poked cake, allowing it to soak into the holes. Place in the refrigerator and chill until fully set and cold, about 2 hours.
  6. Make topping: Whip 1 ½ cups heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, continue whipping until soft peaks form. Fold in 7 oz marshmallow fluff gently until smooth and combined.
  7. Top the cake: Spread the marshmallow whipped cream mixture evenly over the chilled cake.
  8. Prepare ganache drizzle: Melt additional chocolate chips with heavy cream (about 4 oz chocolate chips and 1/4 cup cream) in the microwave or over a double boiler until smooth. Drizzle or pipe the ganache over the topped cake for a decorative finish.
  9. Serve and store: Refrigerate the cake until ready to serve. Slice and enjoy this rich, moist, and fluffy chocolate poke cake.

Notes

  • This cake is best served chilled but allow it to sit at room temperature for 10 minutes before serving for best texture.
  • You can substitute the Devils Food cake mix with any chocolate cake mix of your choice.
  • For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
  • Store any leftovers covered in the refrigerator for up to 4 days.
  • If you don’t have marshmallow fluff, you can make homemade marshmallow cream or omit altogether for a whipped cream topping only.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: marshmallow chocolate poke cake, chocolate poke cake recipe, easy chocolate dessert, marshmallow cake, chocolate poke cake with marshmallow topping

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