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Marshmallow Chocolate Poke Cake with Chocolate Ganache

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Marshmallow Chocolate Poke Cake is an easy dessert for chocolate lovers. A rich chocolate cake is filled with a sweetened condensed milk and chocolate ganache mixture, topped with marshmallow whipped cream, and finished with chocolate ganache swirls.

  • Total Time: 1 hour, plus cooling and chilling time
  • Yield: 12–16 servings

Ingredients

Scale
  • 15.25 oz box Devil’s Food chocolate cake mix, plus ingredients listed on the box
  • 1 (14 oz) can sweetened condensed milk
  • 12 oz semi-sweet chocolate chips
  • 1/3 cup heavy cream

Marshmallow Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 7 oz marshmallow fluff (about 2 cups)

For Chocolate Ganache Swirls

  • 1/2 cup chocolate chips
  • 3 tablespoons heavy cream

Instructions

  1. Bake the cake according to the box directions in a 9×13-inch cake pan.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly while preparing the filling.
  3. Place the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips in a microwave-safe bowl. Microwave for about 30 seconds to 1 minute. Stir until smooth, microwaving longer if needed to melt the chocolate completely. The mixture should be pourable but not too runny. If it is too thick, reheat it. If it is too thin, let it cool briefly to thicken. Transfer the mixture to a measuring jug and pour it into the holes. Spread the remaining chocolate mixture over the top. Let the cake cool for about an hour, then refrigerate until completely cooled.
  4. To make the topping, whip 1 1/2 cups heavy cream until it begins to thicken. Add the powdered sugar and vanilla, then whip until stiff peaks form. Gradually mix in the marshmallow fluff. Spread the topping over the cooled cake.
  5. Melt 1/2 cup chocolate chips with 3 tablespoons heavy cream until smooth. Transfer the ganache to a zip-lock bag and cut off one corner. Pipe the ganache over the top, then use a toothpick or skewer to create a marbled swirl pattern.

Notes

  • Bake the chocolate cake according to the directions on the cake mix box.
  • Allow the cake to cool slightly before adding the chocolate filling.
  • Let the cake cool for about an hour before refrigerating it until completely cooled.
  • Add the marshmallow whipped cream only after the cake has cooled completely.
  • Use a toothpick or skewer to swirl the chocolate ganache into a marbled pattern on top.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/marshmallow-chocolate-poke-cake-with-chocolate-ganache/