Marshmallow Chocolate Poke Cake

Indulge in the ultimate dessert experience with this delightful Marshmallow Chocolate Poke Cake. This scrumptious cake features a rich, moist devil’s food chocolate base that is perfectly complemented by a creamy chocolate filling and topped with a light, fluffy marshmallow topping. The aroma of melted chocolate wafts through your kitchen as the cake bakes, making it an irresistible treat for chocolate lovers. Whether you’re celebrating a birthday, hosting a gathering, or simply wanting a sweet ending to your day, this poke cake will satisfy your sweet tooth and leave your guests begging for seconds. With every bite, you’ll experience a blend of smooth chocolate, airy marshmallow, and a cake that is truly unforgettable.

Ingredients

• 15.25 oz box Devil’s Food Chocolate Cake Mix: The foundation of our cake, offering rich chocolate flavor and moist texture.
• 14 oz can sweetened condensed milk: Adds sweetness and creaminess to the filling, enhancing the chocolate flavor.
• 12 oz semi-sweet chocolate chips: Provides a rich chocolatey taste to the filling and ganache.
• 1/3 cup heavy cream (for filling): Adds smoothness to the filling, creating a velvety consistency.
• 1 ½ cups heavy cream (for topping): Helps make a fluffy and rich topping that contrasts beautifully with the cake.
• 1/3 cup powdered sugar: Sweetens the whipped cream topping while ensuring it holds its shape.
• 7 oz marshmallow fluff: Adds a delightful sweetness and lightness to the topping.
• ½ cup chocolate chips (for ganache): Creates a decadent chocolate drizzle that enhances the cake’s appearance and flavor.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
2. In a large bowl, prepare the cake batter according to the package instructions and pour it into the prepared pan.
3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
4. Once the cake has cooled, poke holes in it using the handle of a wooden spoon. Be sure to space the holes evenly.
5. In a microwave-safe bowl, combine the sweetened condensed milk, heavy cream, and semi-sweet chocolate chips. Microwave for 1-2 minutes, stirring every 30 seconds until the mixture is smooth.
6. Pour the warm chocolate mixture into the holes of the cake, allowing it to soak in.
7. In a separate bowl, whip 1 ½ cups of heavy cream until it becomes thick. Gradually add the powdered sugar and fold in the marshmallow fluff until smooth and well combined.
8. Spread the whipped topping evenly over the cooled cake, making it look inviting.
9. For the ganache, melt ½ cup of chocolate chips with a little heavy cream in the microwave, stirring until smooth, then drizzle over the topping.
10. Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 55 minutes (including chilling)
• Servings: 12
• Calories: Approximately 350 per slice

Tips, Storage & Variations

• Tips: When poking holes in the cake, be careful not to poke all the way through to the bottom to retain the cake’s structure.
• Storage: Keep any leftovers covered in the refrigerator for up to 3 days. The cake tastes best when chilled.
• Freezing: You can freeze the cake before adding the toppings. Wrap it tightly and store it for up to 2 months. Thaw in the refrigerator before adding the toppings.
• Variations: For an extra layer of flavor, add a teaspoon of vanilla extract to the whipped topping. You can also substitute half of the chocolate chips in the ganache with white chocolate chips for a contrasting flavor.

FAQ Section

1. Can I use a different cake mix?
   Yes, you can use any chocolate cake mix you prefer for this recipe.

2. Is there a dairy-free alternative for heavy cream?
   Yes, you can use coconut cream or a plant-based whipping cream.

3. How long should the poke cake be chilled?
   Chill the cake for at least 2 hours to allow the flavors to set.

4. Can I make this cake ahead of time?
   Absolutely! You can prepare it a day in advance; just keep it covered in the fridge.

5. Why do I poke holes in the cake?
   Poking holes allows the chocolate filling to seep into the cake, creating a moist and flavorful experience.

6. What can I serve with this cake?
   This cake pairs wonderfully with vanilla ice cream or whipped cream for added delight.

People Also Ask (PAA) Expansion

1. What ingredients do I need for a chocolate poke cake?
   You need a chocolate cake mix, chocolate chips, heavy cream, and sweetened condensed milk.

2. How do you store poke cake?
   Store it covered in the refrigerator to maintain its freshness.

3. Can I use homemade chocolate cake?
   Yes, a homemade chocolate cake works well in this recipe.

4. How long does poke cake last?
   It will last for up to 3 days in the refrigerator.

5. What is the best way to serve poke cake?
   Serve chilled, optionally with a scoop of ice cream on the side.

6. Is this cake suitable for parties?
   Yes, its decadent flavor and presentation make it perfect for gatherings and celebrations.

Conclusion

This Marshmallow Chocolate Poke Cake is a true celebration of chocolate and marshmallow goodness, making it a fantastic choice for any occasion. Its rich flavors and creamy textures will delight anyone who takes a bite. We encourage you to try this recipe and share it with your friends and family to brighten their day. Enjoy crafting this delicious dessert with love and joy!