Chocolate Marshmallow Poke Cake

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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

Active Time30

Cooling Time30

Total Time1 30

Course: Dessert

Cuisine: American

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

Yield:

Calories: 436kcal

Author: Sweet Ordeal

Materials

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!

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