If you’re a chocolate lover looking for the ultimate indulgent treat, look no further than this Chocolate Marshmallow Poke Cake. This decadent dessert starts with a moist Devil’s Food Cake, gets drenched in a luscious mocha ganache syrup, and is topped with a fluffy marshmallow whipped cream. But it doesn’t stop there – it’s all finished with a beautiful swirl of rich chocolate ganache on top. Each bite is a chocolatey, gooey, marshmallowy dream!

Chocolate Marshmallow Poke Cake has layers of rich velvety chocolate with a whipped cream topping.

Why You’ll Love This Chocolate Marshmallow Poke Cake

Ultra-moist texture thanks to the ganache soaking into every bite.
Fluffy marshmallow topping adds the perfect contrast to rich chocolate.
Simple ingredients but bold flavors, such as a hint of espresso in the syrup.
Perfect for parties, potlucks, or special occasions – this cake gets rave reviews every time!
Easy to make ahead and even better the next day.

Every bite has rich chocolate cake, gooey mocha syrup, and whipped cream topping with ganache.

Making a Chocolate Marshmallow Poke Cake

The actual cake.

There are essentially four layers to this dessert, so the first layer is the actual cake. Make a Devil’s Food cake as per directions on the box (eggs, water, oil) and bake it in a 13 x 9″ baking dish.

Once the cake is done, remove it to a wire rack and poke holes in it. You want to use something like a wooden spoon, something that will actually leave a hole. In other words, don’t just poke the cake with a fork, because the next ingredient won’t be able to get down tiny holes made by a fork.

Chocolate Marshmallow Poke Cake is fun to make with the different layers of of chocolaty goodness and whipped cream.

Mocha Ganache Syrup

I’m not sure that’s the real name for it, but it’s what I’m calling it today. Let’s start this step by saying this syrup is delicious!

You need a 12 oz. bag of semi-sweet chocolate chips for this next step, but first remove and set aside 1/3 cup for the last step.

Then, in a microwave bowl, add the sweetened condensed milk, the chocolate chips, heavy cream, and the instant espresso granules. Depending on your microwave, heat this for 30 seconds to 1 minute, or until the chocolate melts. Mix until smooth and creamy.

Also, the mixture needs to be pourable. In other words, it can’t sit too long where it hardens up, because you need to pour it down those holes you poked in the cake. Re-heat the mixture for 15 seconds if not pourable.

Then pour it down the holes and across the top of the cake. Let it cool down, then refrigerate to completely cool before adding the next layer.

Marshmallow Whipped Cream

You may already know this, but chilling the bowl and beaters before whipping the heavy cream helps the process. So, about 15 minutes before you want to make any whipped cream, place the bowl and beaters in the freezer. Also, make sure your heavy cream stays in the fridge until the last moment, you want it good and cold, too.

When you’re ready, take the bowl and beaters from the freezer and add the cream, powdered sugar, and vanilla to the bowl. Beat on medium just to get it going, then speed it up to HIGH to really whip that cream into action. Once stiff peaks have formed, fold in the marshmallow fluff. Spread this evenly across the dessert, then make the chocolate ganache.

Chocolate Marshmallow Poke Cake is a chocolate lover's dream with layers of chocolaty goodness topped with whipped cream and ganache.

Chocolate Ganache

In a small microwavable bowl, add the remaining 1/3 cup of chocolate chips and heavy cream. Heat for 30 seconds and stir. If chocolate is not melted, heat in 15 second intervals until melted, smooth and creamy.

Let the ganache slightly cool, then pour it into a small bag. Snip the tip and drizzle over the surface of the dessert. Then, using a wooden skewer or small knife tip, swirl the ganache with the marshmallow whipped cream for a pretty marbling effect.

Tips for the Best Poke Cake

Let the cake cool slightly so it doesn’t crumble when poked.
Chill thoroughly for easier slicing and better flavor.
Use a thin blade or skewer to swirl the ganache for a pretty presentation.

Frequently Asked Questions

Can I use homemade chocolate cake instead of box mix?
Absolutely! A rich homemade chocolate cake works just as well.

Can I make this ahead of time?
Yes – in fact, it’s even better after chilling overnight!

How should I store leftovers?
Cover and refrigerate for up to 5 days.

Can I leave out the espresso?
Yes, but I highly recommend keeping it! The espresso enhances the chocolate flavor without tasting like coffee. Add less or more based on preferences.

A deliciously layered chilled dessert that's perfect for all occasions.

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Final Thoughts about this Chocolate Marshmallow Poke Cake

This Chocolate Marshmallow Poke Cake is the kind of dessert that turns heads at any gathering. With its layers of chocolate, marshmallow cream, and ganache, it’s rich, gooey, and completely irresistible. Whether you’re making it for a holiday, birthday, or just because – it’s guaranteed to satisfy any sweet tooth!

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Chocolate Marshmallow Poke Cake

This Chocolate Marshmallow Poke Cake is the kind of dessert that turns heads at any gathering. With its layers of chocolate, marshmallow whipped cream, and ganache, it’s rich, gooey, and completely irresistible. Whether you’re making it for a holiday, birthday, or just because – it’s guaranteed to satisfy any sweet tooth!

Prep Time30

Cook Time30

Cooling Time30

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: chocolate ganache, comfort food, decadent, rich and velvety

Servings:

Calories: 436kcal

Author: Sweet Ordeal

Ingredients

Cake:

15.25 oz. box Devil's Food cake mix (plus ingredients on box i.e.; water, oil, eggs)

Mocha Ganache Syrup:

14 oz. can sweetened condensed milk
12 oz. semi-sweet chocolate chips, (remove 1/3 cup for later)
1/3 cup heavy whipping cream
2 tsp. instant expresso granules

Marshmallow Whipped Cream:

1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla extract
7 oz. jar marshmallow fluff

Chocolate Ganache:

1/3 cup semi-sweet chocolate chips
2 Tbsp. heavy whipping cream

Instructions

Preheat oven to 350° and grease a 13 x 9" baking dish. Set aside 1/3 cup of the chocolate chips for last step.

Cake:

Make the Devil's Food cake according to directions on box in for a 13 x 9" dish. Once baked, allow to cool on wire rack. Using a wooden spoon, poke holes all over the warm cake. Meanwhile, make the Chocolate Ganache Syrup.

Mocha Ganache Syrup:

In a medium microwave safe bowl, stir together the sweetened condensed milk, chocolate chips, heavy cream, and espresso. Microwave for 30 seconds to 1 minute, or until chocolate melts. Stir until smooth and creamy. Mixture should be pourable. Reheat if necessary.
Pour ganache syrup over top of cake filling holes. Allow to cool completely, then refrigerate.

Marshmallow Whipped Cream:

Place a large bowl and beaters in freezer 15 minutes before starting, and make sure heavy cream is cold.
Pour heavy cream, powdered sugar, and vanilla into cold bowl. Gradually increase speed to HIGH, whip until stiff peaks form.
Fold in marshmallow fluff. Spread over cooled cake.

Chocolate Ganache:

In small bowl, add the remaining 1/3 cup chocolate chips and heavy cream. Microwave for 30 seconds, then stir. Continue cooking and stirring in 15 second intervals until chocolate has melted. Ganache should be smooth and creamy.
Let ganache slightly cool, then pour into a small baggie. Snip the tip and drizzle ganache over cake. Use a knife tip or skewer to make a swirl pattern. Enjoy!