Marshmallow Chocolate Poke Cake: An Easy, Gooey Dessert for a Crowd

Marshmallow Chocolate Poke Cake

Marshmallow Chocolate Poke Cake is an easy dessert recipe for the serious chocolate lover. A rich chocolate cake is infused with a sweetened condensed milk chocolate ganache mixture, then covered with marshmallow whipped cream and swirled with more chocolate ganache on top. It is easy to make, and it is a huge hit at parties.

If you want a chocolate dessert that looks like a celebration but does not ask for pastry skills, this is the one. The cake is chocolatey and moist. The filling is rich and decadent.

The marshmallow topping is light and fluffy, just sweet enough to balance all that deep chocolate underneath. You need a bowl, a whisk, a wooden spoon, and a short list of grocery store ingredients.

Poke cakes are the best dessert to make when you want something easy but delicious. Everybody loves a beautiful layered cake, but sometimes the easy ones are the best way to go.

A poke cake is defined by the holes poked into it and filled with flavor, and the possibilities are wide open. The base can be chocolate, carrot cake, pumpkin cake, or vanilla. It can be filled with pudding or cheesecake filling.

This version goes straight for chocolate, because a chocolate base filled with more chocolate is the whole point. There is no such thing as too much chocolate.

Craving more of that soaked, spoonable chocolate flavor? The Hot Chocolate Poke Cake takes the same poke cake idea in a cozy, cocoa forward direction.

The original recipe comes from OMG Chocolate Desserts, and the author is refreshingly honest about her shortcut. She baked a rich chocolate cake and openly says she made it with a boxed chocolate cake mix, specifically Devil’s Food Chocolate Cake.

According to the recipe, that mix works perfectly for this kind of dessert. Once the cake is poked and filled with the rich, decadent filling, nobody would guess it came from a box.

She also notes that a cake mix is not the only route, because the cake can be made from scratch with your own go to recipe, and that a box cake mix is sometimes a wonderful convenience.

this …

A regular chocolate mix could be used instead, but Devil’s Food makes the cake oh so chocolatey and is fully recommended. You can read the original marshmallow chocolate poke cake recipe on the source site.

The filling is where this dessert earns its reputation. It is a simple mixture of sweetened condensed milk, heavy cream, and chocolate. The recipe describes the combination as tasting better than classic chocolate ganache and better than chocolate fudge.

It is lick the bowl good. The author even admits she ate it with a spoon, and one look at that warm, glossy chocolate explains why.

Then comes the star of the show: a marshmallow fluff topping lightened up with whipped cream and swirled with chocolate ganache. The marshmallow whipped cream perfectly balances all that chocolate. The recipe calls the finished result perfection, balanced and delicious, with a soft, cloud like top and a marbleized ribbon of chocolate across it.

That layering is what makes every forkful interesting. You get the soft, soaked chocolate crumb underneath, a thick layer of marshmallow whipped cream above it, and a thin ribbon of ganache swirled across the top. Sweet, creamy, and deeply chocolatey all at once.

Here is what makes this dessert a keeper:

• The cake is described as moist, and the filling is poured right into the poked holes, so every bite carries that soaked chocolate flavor.
• The topping is marshmallow fluff lightened with whipped cream, which keeps it airy instead of heavy.
• One 9×13 pan yields 12 to 16 servings, which makes it a natural choice for a party.
• The decoration is simple. Pipe a few swirls of ganache, drag a skewer through them, and you have a marbleized finish without any piping skills.

If you like the marshmallow and chocolate pairing, the Chocolate Peanut Butter Marshmallow Cake is another way to stack those flavors into a crowd sized dessert.

One more thing worth knowing before you start. The recipe does not list an oven temperature or a separate baking time, because the cake is baked according to the directions on the box.

Follow your mix, use a 9×13 cake pan, and let the poked cake cool slightly before you pour in the filling. That is the rhythm of this dessert: bake, poke, soak, cool, top, swirl.

The recipe also calls for refrigerating the cake until it is completely cooled before the marshmallow whipped cream goes on, so clear some refrigerator space before you begin. Between the soak, the cool down, and the chill, it helps to plan your timeline before you start.

Ingredients

This recipe is built in three parts: the cake and its filling, the marshmallow whipped cream, and the chocolate ganache swirls. Exact amounts matter most for the filling and the topping, so measure the heavy cream and the chocolate chips rather than eyeballing them.

For the cake and filling

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

For the marshmallow whipped cream

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

For the chocolate ganache swirls

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

The ingredients for the cake mix are not listed separately here, so check your box and have everything it calls for ready before you begin.

If you prefer a from scratch cake, swap in your own go to chocolate cake recipe, but keep the filling and the topping amounts exactly as written. They are what make this dessert taste so rich.

Instructions

The method is five straightforward steps. Read them once before you start, because the filling is poured into the cake while it is still warm, and the topping goes on only after the cake is completely chilled.

1. Bake the cake. Bake the cake according to the directions on the box in a 9×13 cake pan.
2. Poke the warm cake. Using the handle of a wooden spoon, poke holes all over the warm cake. Set it aside to cool slightly, then make the filling.
3. Make and pour the filling. Place the sweetened condensed milk, heavy cream, and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute, then stir until smooth. Microwave a little 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, set it aside to cool and thicken slightly. Transfer the mixture to a measuring jug and pour it into the holes. Spread the remaining chocolate on top. Set the cake aside to cool for about an hour, then refrigerate until completely cooled.
4. Whip the marshmallow topping. Whip the heavy cream until it begins to thicken. Add the powdered sugar and the vanilla, and whip until stiff peaks form. Gradually mix in the marshmallow fluff, then spread the topping over the cooled cake.
5. Add the ganache swirls. Melt 1/2 cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer the mixture to a zip top bag and cut off the corner. Pipe the chocolate ganache all over the top, then use a toothpick or skewer to create a more marbleized pattern of swirls.

A few practical notes that make the process smoother:

• Poke the holes while the cake is still warm. The crumb is softer then, and the filling slips down into the cake instead of sitting on top.
• Use the handle of a wooden spoon for evenly sized holes, and space them across the whole pan, right to the edges.
• Pour the filling slowly. A measuring jug with a spout gives you control, and any leftover chocolate can be spread over the surface.
• Chill completely before you add the topping, because warm cake will melt the whipped cream.
• Whip the cream to stiff peaks before the marshmallow fluff goes in. Add the fluff gradually so the topping stays light and does not deflate.
• If the ganache is too thick to pipe, warm it for a few seconds. If it is too thin, let it sit at room temperature until it firms up.
• Chill the assembled cake before slicing. Clean cuts hold their shape better when the topping is cold.
• Spread any remaining filling over the top of the cake once the holes are full, so no chocolate goes to waste.

Recipe details

Here is the practical summary you need before you start baking.

Total time reflects the prep and the bake as listed in the recipe. Plan for extra chilling time before you add the marshmallow whipped cream, since the soaked cake needs to cool for about an hour and then chill until it is completely cold. No nutrition information is provided with this recipe.

One note on the oven: the recipe does not list a temperature. Bake the cake according to the box directions and use the 9×13 pan called for in the instructions.

Because the topping is whipped cream, the finished cake is kept refrigerated until you are ready to serve it. Slice it cold, straight from the refrigerator, for the cleanest pieces.

FAQs

Marshmallow Chocolate Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Marshmallow Chocolate Poke Cake Marshmallow Chocolate Poke Cake is an easy dessert recipe for the serious chocolate lover. A rich chocolate cake is infused with a sweetened condensed milk chocolate ganache mixture, then covered with marshmallow whipped cream and swirled with more chocolate ganache on top.

• Total Time: 60 min
• Yield: 12–16 1x

Ingredients

Scale 1x2x3x

15.25 oz Devils 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 (about 2 cups) marshmallow fluff

For Chocolate Ganache Swirls
1/2 cup chocolate chips
3 Tablespoons heavy cream

Cook Mode Prevent your screen from going dark

Instructions

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

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 30 min
• Method: bake