Description
Marshmallow Chocolate Poke Cake is a decadent dessert made with a moist chocolate cake soaked in a gooey chocolate filling, then topped with marshmallow whipped cream and elegant chocolate ganache swirls. It’s simple, indulgent, and perfect for birthdays, holidays, potlucks, or cozy nights in. This easy recipe offers rich flavor, customizable options, and a gourmet look with minimal effort.
Ingredients
Scale
Chocolate Cake Base
- 1 box Devil’s Food Chocolate Cake Mix (15.25 oz), prepared per package directions
Chocolate Filling
- 14 oz can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- ⅓ cup heavy cream
Marshmallow Whipped Cream
- 1½ cups heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 7 oz marshmallow fluff (about 2 cups)
Chocolate Ganache Swirls
- ½ cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
- Prepare chocolate cake in a 9×13-inch pan according to box instructions.
- While warm, poke holes all over the cake using the handle of a wooden spoon.
- Combine condensed milk, chocolate chips, and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until fully melted and smooth.
- Pour chocolate mixture over the cake, ensuring it fills the holes. Spread remaining mixture over the top.
- Cool for 1 hour, then refrigerate until fully chilled.
- Whip heavy cream until slightly thickened. Add powdered sugar and vanilla; whip until stiff peaks form.
- Fold in marshmallow fluff gently until fully combined. Spread topping over chilled cake.
- Melt chocolate chips and heavy cream until smooth. Transfer to a piping bag or zip-top bag.
- Pipe swirls over the cake and drag a toothpick through the swirls to marble the top.
- Slice and serve chilled or at room temperature.
Notes
- Use room-temperature ingredients for smooth whipped cream.
- Let the cake cool before topping to avoid melting the marshmallow cream.
- For vegan: use plant-based cake mix, dairy-free chocolate, coconut cream, and marshmallow alternatives.
- For low-sugar: use sugar-free condensed milk and dark chocolate.
- Add flavors like peppermint, espresso powder, or cinnamon.
- Textural add-ins: nuts, sprinkles, crushed cookies.
- Store in the fridge up to 3 days or freeze slices up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes (depends on cake mix)
- Category: Dessert
- Method: Baking / No-Bake Finish
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: ~420
- Sugar: ~45 g
- Sodium: ~260 mg
- Fat: ~22 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~54 g
- Fiber: ~2 g
- Protein: ~5 g
- Cholesterol: ~55 mg