why make this recipe
Marshmallow Chocolate Poke Cake is a delightful dessert that’s sure to please any crowd. With its rich chocolate flavor and creamy marshmallow topping, this cake is perfect for birthdays, gatherings, or just a sweet treat at home. The best part is that it’s easy to make, so even novice bakers can impress their family and friends.
how to make Marshmallow Chocolate Poke Cake
Ingredients:
- 1 box Devils Food Chocolate Cake Mix
- 1 can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1 cup heavy cream (for filling)
- 1.5 cups heavy cream (for topping)
- 1/3 cup powdered sugar
- 7 oz marshmallow fluff
Directions:
- Bake the cake according to the package directions in a 9×13 inch pan. Once baked, let it cool slightly before poking holes all over the cake.
- In a microwave-safe bowl, combine the sweetened condensed milk, 1 cup of heavy cream, and chocolate chips. Microwave the mixture until smooth, stirring occasionally.
- Pour the chocolate mixture into the holes of the cake, allowing it to soak in.
- In a mixing bowl, whip the remaining 1.5 cups of heavy cream until stiff peaks form. Fold in the powdered sugar and marshmallow fluff. Spread this mixture over the cooled cake.
- For a drizzle, melt the remaining chocolate chips with a bit of heavy cream. Pipe this melted chocolate over the top of the cake.
how to serve Marshmallow Chocolate Poke Cake
To serve Marshmallow Chocolate Poke Cake, slice it into squares and place a piece on each plate. You can add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat. This cake is great for sharing!
how to store Marshmallow Chocolate Poke Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you want to enjoy it later, you can freeze individual slices. Just make sure to wrap them tightly in plastic wrap first.
tips to make Marshmallow Chocolate Poke Cake
- For a more intense chocolate flavor, you can use dark chocolate chips instead of semi-sweet.
- Make sure your cake is completely cool before adding the whipped topping to avoid melting.
- If you want extra texture, sprinkle some chopped nuts or chocolate shavings on top of the cake before serving.
variation
You can customize this cake by adding different flavors of cake mix or using white chocolate chips instead of semi-sweet. Adding a layer of fruit, like cherries or raspberries, can also make a delicious variation.
FAQs
Can I use a different flavor of cake mix?
Yes, you can use any flavor you like. Vanilla, red velvet, or even a fun fruity flavor could work well.
How long does the cake take to bake?
The baking time will depend on the cake mix you use, but generally, it takes about 25-30 minutes. Be sure to check the package for specifics.
Can I make this cake ahead of time?
Yes! You can make the cake a day ahead and store it in the refrigerator before serving. Just add the topping on the day you plan to serve it for the best taste.
Marshmallow Chocolate Poke Cake
Ingredients
Method
- Bake the cake according to the package directions in a 9 x 13 inch pan.
- Once baked, let it cool slightly before poking holes all over the cake.
- In a microwave-safe bowl, combine the sweetened condensed milk, 1 cup of heavy cream, and chocolate chips.
- Microwave the mixture until smooth, stirring occasionally.
- Pour the chocolate mixture into the holes of the cake, allowing it to soak in.
- In a mixing bowl, whip the remaining 1.5 cups of heavy cream until stiff peaks form.
- Fold in the powdered sugar and marshmallow fluff.
- Spread this mixture over the cooled cake.
- For a drizzle, melt the remaining chocolate chips with a bit of heavy cream and pipe it over the top of the cake.