Get ready to discover the ultimate chocolate marshmallow dessert that is surprisingly simple to make! This Marshmallow Chocolate Poke Cake features an incredibly moist chocolate cake base, drenched in a rich, fudgy chocolate filling.
Crowned with a light and fluffy marshmallow whipped cream topping, and finished with elegant chocolate ganache swirls, it’s a showstopper. This easy-to-make cake is perfect for any occasion, from casual family gatherings to special celebrations.
Table of Contents
Why You’ll Love This Marshmallow Chocolate Poke Cake
You are going to adore this decadent Marshmallow Chocolate Poke Cake for so many reasons:
- Incredibly Moist: The chocolate filling soaks into every crevice, creating an unbelievably moist cake.
- Intense Chocolate Flavor: Layers of chocolate cake, chocolate filling, and ganache deliver rich flavor.
- Fluffy Sweet Topping: A generous layer of marshmallow whipped cream adds a delightful contrast.
- Easy & Quick: Using a cake mix and simple steps makes this a beginner-friendly, time-saving recipe.
- Perfect for Crowds: This generously sized cake easily serves a party, making entertaining a breeze.
- Visually Stunning: The elegant ganache swirls make this dessert look as impressive as it tastes.
Ingredients
Gather these simple ingredients to create your own decadent Marshmallow Chocolate Poke Cake:
- For the Cake:
- 1 (15.25 oz) box Devil’s Food Chocolate Cake Mix.
- Ingredients listed on cake mix box (usually eggs, oil, water).
- For the Chocolate Filling:
- 1 (14 oz) can sweetened condensed milk.
- 12 oz semi-sweet chocolate chips.
- ⅓ cup heavy cream.
- For the Marshmallow Whipped Cream:
- 1 ½ cups heavy cream.
- ⅓ cup powdered sugar.
- 1 teaspoon vanilla extract.
- 7 oz (about 2 cups) marshmallow fluff.
- For Chocolate Ganache Swirls:
- ½ cup chocolate chips.
- 3 Tablespoons heavy cream.
Notes & Substitutions
- For the cake, using Devil’s Food cake mix ensures a deep, rich chocolate flavor, but a regular chocolate cake mix works too.
- Feel free to experiment with different types of chocolate chips for the filling, such as dark chocolate for a more intense flavor or milk chocolate for extra sweetness. If you can’t find marshmallow fluff, you can carefully melt down about 7 ounces of regular marshmallows with a tablespoon of water, then cool it slightly before using.
- For a dairy-free option, use coconut cream (the thick part from a chilled can of full-fat coconut milk) in place of heavy cream for the whipped topping and ganache.
Instructions For The Best Marshmallow Chocolate Poke Cake
Creating this delicious Marshmallow Chocolate Poke Cake is a straightforward process, broken down into easy, manageable steps. Just follow along for perfect results!
Prepare the Cake Base
- First, preheat your oven to the temperature specified on your cake mix box. Lightly grease and flour a 9×13 inch baking pan, or spray it with non-stick baking spray. In a large bowl, prepare the cake batter according to the package directions, adding any required ingredients like eggs, oil, and water.
- Pour the prepared batter evenly into your baking pan. Bake the cake as instructed on the package, usually for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool on a wire rack for about 15-20 minutes. While the cake is still warm, use the handle of a wooden spoon (or a round dowel) to poke holes all over the surface.
- Aim for holes spaced about one inch apart, ensuring they go all the way down to the bottom of the pan. These holes are key for your poke cake to absorb the delicious filling.
Make the Chocolate Filling
- Next, prepare the decadent chocolate filling. In a microwave-safe bowl, combine the sweetened condensed milk, 12 ounces of semi-sweet chocolate chips, and ⅓ cup of heavy cream.
- Microwave the mixture on high for about 30 seconds to 1 minute. Stir well with a whisk or spatula until the chocolate chips are completely melted and the mixture is smooth and glossy.
- If necessary, microwave for additional 15-second intervals, stirring after each, until the chocolate is fully melted. The filling should be pourable but not too runny. If it’s too thick, reheat it slightly; if it’s too thin, let it cool for a few minutes to thicken.
- Carefully pour the warm chocolate mixture directly over the warm, poked cake. Use a rubber spatula to gently spread any remaining chocolate evenly across the top, ensuring it seeps into all the holes. The warm cake will readily absorb the rich filling.
- Let the cake cool on the counter for about an hour, then transfer it to the refrigerator. Chill until the cake is completely cold and the filling is set, which takes at least 2-3 hours, or preferably overnight. This is crucial for a perfectly set chocolate poke cake.
Create the Marshmallow Whipped Cream
- Once your cake is thoroughly chilled, it’s time to make the light and airy marshmallow topping. For best results, place a large mixing bowl and your electric mixer beaters in the freezer for 10-15 minutes to chill them thoroughly.
- Pour 1 ½ cups of very cold heavy cream into the chilled bowl. Start whipping the heavy cream on medium-high speed until it begins to thicken and soft peaks form.
Serious Eats explains the science behind why cold equipment helps whipped cream achieve a fluffier and more stable texture.
- Gradually add the ⅓ cup of powdered sugar and 1 teaspoon of vanilla extract. Continue to whip the mixture until stiff peaks form; the whipped cream should hold its shape firmly.
- Carefully, and very gently, fold in the 7 ounces (about 2 cups) of marshmallow fluff by hand using a rubber spatula. Be gentle to avoid deflating the whipped cream. Once combined, spread the fluffy marshmallow topping evenly over the completely cooled and set Marshmallow Chocolate Poke Cake.
Add Chocolate Ganache Swirls
- For the final flourish on your Marshmallow Chocolate Poke Cake, prepare the elegant chocolate ganache swirls. In a small microwave-safe bowl, combine ½ cup of chocolate chips and 3 Tablespoons of heavy cream.
- Microwave on high for 30 seconds, then stir well until the mixture is completely smooth and pourable. If needed, microwave for another 10-15 seconds and stir again.
- Transfer the warm ganache to a small zip-lock bag. Snip off a tiny corner of the bag with scissors. Drizzle the chocolate ganache across the marshmallow topping in an even, decorative pattern.
- Using a toothpick or a skewer, gently drag it through the ganache and marshmallow in various directions to create beautiful, marbled swirls. Your delightful Marshmallow Chocolate Poke Cake is now ready to impress!
Pro Tips & Troubleshooting
Achieve the best results with these expert tips for your delicious Marshmallow Chocolate Poke Cake.
- Perfecting Your Poke Cake:
- Choose Devil’s Food cake mix for the deepest chocolate flavor.
- Always avoid overbaking the cake; it can make it dry.
- Poke holes while the cake is still warm to help it absorb the filling better.
- Ensure the cake is fully chilled after adding the filling for a firm set.
- For neater, consistent holes, try using the back of a large straw instead of a spoon handle.
- Troubleshooting Marshmallow Topping:
- Always use very cold heavy cream for whipping; it whips up faster and firmer.
- Whip the heavy cream to stiff peaks before adding the marshmallow fluff.
- Fold marshmallow fluff in gently by hand to maintain the airiness.
- Avoid overmixing the marshmallow fluff, which can make the topping lose its volume or curdle.
Serving, Storage, and Variations
This versatile Marshmallow Chocolate Poke Cake is perfect for any occasion. Here’s how to serve and store it, plus some ideas for delicious variations.
Serving Suggestions
Serve this delightful dessert chilled for the best texture and flavor. If desired, let it sit at room temperature for about 15 minutes before slicing to allow it to soften slightly.
Garnish individual slices with a sprinkle of chocolate shavings for an extra touch of elegance. You can also add a few mini marshmallows on top just before serving for a whimsical finish.
Storage Instructions
To store your cake, cover it tightly with plastic wrap or aluminum foil. Refrigerate the cake for up to 3-4 days; the flavors will meld beautifully. For longer storage, you can freeze individual slices.
Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. Freeze for up to one month. Thaw frozen cake slices overnight in the refrigerator before serving.
Flavor Variations
Get creative with your poke cake by trying different flavor combinations! You can use other cake flavors like vanilla, yellow, or even red velvet mix for the base. Consider adding fresh fruits such as sliced strawberries or raspberries on top of the marshmallow whipped cream for a burst of freshness. Mix in chopped nuts like pecans or walnuts for added crunch.
For an even simpler topping, you can use store-bought Cool Whip instead of homemade marshmallow whipped cream. Experiment with different extracts, like almond or peppermint, to give your cake a unique twist.
Nutrition
Nutritional values for this Marshmallow Chocolate Poke Cake are estimates and can vary significantly based on specific brands and ingredient measurements. This is a rich and decadent dessert, ideal for special occasions rather than everyday consumption. We suggest enjoying this delightful treat in moderation as part of a balanced diet.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 450-550 kcal |
| Total Fat | 25-35g |
| Saturated Fat | 15-20g |
| Cholesterol | 40-60mg |
| Sodium | 300-400mg |
| Carbohydrates | 50-70g |
| Sugars | 40-55g |
| Protein | 4-7g |
Frequently Asked Questions
Can I make this Marshmallow Chocolate Poke Cake from scratch?
Yes, absolutely! Feel free to use your favorite homemade chocolate cake recipe for the base instead of a box mix. Just ensure it’s baked in a 9×13 inch pan.
What can I use instead of marshmallow fluff?
You can melt down about 7 ounces of regular marshmallows with a tablespoon of water, then let it cool slightly. Alternatively, a cream cheese frosting could also provide a delicious topping.
Can I use Cool Whip for the topping?
Yes, Cool Whip is a fantastic and convenient substitute for the homemade marshmallow whipped cream. Simply spread it over the cooled cake.
Conclusion
This Marshmallow Chocolate Poke Cake truly delivers on both decadence and ease, making it a perfect choice for bakers of all skill levels. With its moist chocolate base, rich filling, and fluffy marshmallow topping, every bite is pure bliss.
We’ve made baking simple and straightforward, ensuring you can create a show-stopping dessert without the stress. So go ahead, whip up your very own chocolate poke cake and share the joy! We’d love to hear about your experience and see your delicious creations.
Marshmallow Chocolate Poke Cake
Ingredients
Equipment
Method
- Preheat oven as per cake mix directions. Grease and prepare a 9×13 inch baking pan. Prepare cake batter as instructed and bake 28–33 minutes.
- Cool cake for 15–20 minutes. While warm, poke holes all over cake using handle of a wooden spoon or a large straw.
- In a microwave-safe bowl, combine condensed milk, 12 oz chocolate chips, and ⅓ cup heavy cream. Microwave in 30-second bursts, stirring until smooth.
- Pour warm chocolate mixture over cake, spreading evenly. Let cool, then refrigerate 2–3 hours until fully chilled.
- Whip 1½ cups cold heavy cream to soft peaks. Add powdered sugar and vanilla; whip to stiff peaks. Fold in marshmallow fluff gently until combined.
- Spread marshmallow whipped cream over chilled cake.
- In a small bowl, microwave ½ cup chocolate chips with 3 tbsp cream until melted. Transfer to piping bag or zip-lock bag, snip corner, and drizzle over cake.
- Use toothpick to create swirls. Chill until ready to serve.
Nutrition
Notes
- To keep this dessert dairy-free, substitute coconut cream for heavy cream and use dairy-free chocolate chips.
- For an alternative to marshmallow fluff, melt 7 oz regular marshmallows with 1 tbsp water.
- Poke holes while cake is warm for best filling absorption.
