Marshmallow Chocolate Poke Cake

Marshmallow Chocolate Poke Cake 🍫☁️

Celebrate National Devil’s Food Cake Day (May 19) with this indulgent Marshmallow Chocolate Poke Cake ! Rich, gooey, and topped with a fluffy marshmallow whipped cream, this cake is a chocolate lover’s dream. The layers of devil’s food cake, sweetened condensed milk, and velvety chocolate ganache create a decadent treat that’s perfect for satisfying your sweet tooth. It’s like a slice of heaven in every bite!

Let’s dive into how to make this irresistible chocolate poke cake step by step.

Why You’ll Love This Recipe

1. Rich & Decadent : Layers of devil’s food cake, chocolate ganache, and marshmallow whipped cream deliver maximum chocolate satisfaction.
2. Easy & Fun : The “poke” technique makes it simple yet impressive—perfect for beginners or experienced bakers.
3. Customizable : Add toppings like sprinkles, chopped nuts, or crushed cookies for extra flair.
4. Perfect for Sharing : Ideal for parties, potlucks, or treating yourself on National Devil’s Food Cake Day.
5. Make-Ahead Friendly : Prepare ahead of time and chill until ready to serve.

Ingredients

(Serves 8–10)

For the Cake:

• 1 box (15.25 oz) Devil’s Food Chocolate Cake Mix , plus ingredients listed on the box (usually eggs, oil, and water )
• 1 can (14 oz) sweetened condensed milk
• 12 oz semi-sweet chocolate chips
• 1/3 cup heavy cream

For the Marshmallow Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows , gently folded in after whipping

Optional Toppings:

• Sprinkles, chopped nuts, or crushed cookies

Step-by-Step Instructions

Step 1: Bake the Cake

1. Preheat your oven according to the cake mix instructions. Grease a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the cake batter according to the package instructions. Pour the batter into the prepared pan and bake as directed, or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and let it cool for 10 minutes .

Step 2: Poke the Cake

1. While the cake is still warm, use the handle of a wooden spoon or a straw to poke holes evenly across the surface of the cake. Make sure the holes go about 3/4 of the way through the cake but not all the way to the bottom.
2. Slowly pour the sweetened condensed milk over the cake, ensuring it fills the holes and soaks into the layers. Spread gently with a spatula to distribute evenly. Let the cake cool completely.

Step 3: Make the Chocolate Ganache

1. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream . Microwave in 30-second intervals , stirring between each interval, until the mixture is smooth and glossy.
   • Tip : If you prefer a thicker ganache, refrigerate it for 10–15 minutes before spreading.
2. Pour the ganache over the cooled cake, spreading it evenly with a spatula to cover the top. Chill the cake in the refrigerator for 30 minutes to set the ganache.

Step 4: Make the Marshmallow Whipped Cream

1. In a large mixing bowl, beat the heavy whipping cream , powdered sugar , and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
2. Gently fold in the mini marshmallows using a spatula to avoid deflating the whipped cream.

Step 5: Assemble and Serve

1. Spread the marshmallow whipped cream evenly over the chilled cake.
2. Add optional toppings like sprinkles, chopped nuts, or crushed cookies for extra texture and flavor.
3. Slice and serve cold or at room temperature.

Tips for Success

1. Use Fresh Ingredients : Ensure your heavy cream and whipping cream are fresh for the best results when making ganache and whipped cream.
2. Add Texture : Crushed cookies (like Oreos or graham crackers) or chopped nuts add crunch to contrast the soft layers.
3. Storage : Store leftovers in an airtight container in the fridge for up to 3 days . Keep the whipped cream layer separate if possible to prevent it from becoming watery.
4. Freeze for Later : Freeze the cake (without whipped cream) for up to 1 month . Thaw overnight in the fridge and add the whipped cream before serving.

Perfect Pairings

This Marshmallow Chocolate Poke Cake pairs beautifully with:

• Milk : A cold glass of milk balances the richness of the chocolate.
• Coffee or Espresso : Serve with a warm cup of coffee or espresso for a cozy dessert experience.
• Ice Cream : Add a scoop of vanilla ice cream for an extra indulgent treat.
• Sparkling Beverages : Pair with sparkling water or lemonade for a refreshing contrast.

Nutritional Information (Per Serving, Approx.)

(Based on 10 servings)

• Calories : ~450 kcal
• Protein : ~6g
• Carbohydrates : ~60g
• Fat : ~23g
• Fiber : ~2g

Note: Nutritional values may vary based on specific brands and portion sizes.

Final Thoughts

This Marshmallow Chocolate Poke Cake is a celebration of rich chocolate flavors and fluffy marshmallow goodness, making it the ultimate dessert for National Devil’s Food Cake Day or any occasion. Whether you’re serving it for a special gathering, treating yourself to something sweet, or simply craving chocolate, this cake delivers big on taste and indulgence. The combination of moist cake, gooey ganache, and light whipped cream creates a dessert that’s both comforting and exciting.

The best part? It’s endlessly customizable, so you can tweak the toppings, adjust the sweetness, or pair it with different beverages to make it your own. So grab your cake mix, whip up that ganache, and get ready to enjoy a cake that’s as fun to make as it is to eat.