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Chocolate Poke Cake with Marshmallow Topping

An irresistible dessert featuring rich chocolate layers, creamy filling, and a fluffy marshmallow topping—a perfect indulgence for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box 15.25 oz Devil’s Food Chocolate Cake Mix For that rich chocolate flavor.
  • 3 items Eggs, Water, Oil (listed on the box) Combine as per the cake mix instructions.
For the Filling
  • 1 can 14 oz sweetened condensed milk Adds sweetness that seeps into the cake.
  • 12 oz semi-sweet chocolate chips Melts beautifully for a decadent filling.
  • 1/3 cup heavy cream Makes the ganache luxurious.
For the Topping
  • 1 1/2 cups heavy cream Essential for creating fluffy whipped cream.
  • 1/3 cup powdered sugar Sweetens the whipped cream topping.
  • 1 teaspoon vanilla extract A must for flavor depth.
  • 7 oz marshmallow fluff Adds lightness and sweetness.
For the Ganache Drizzle
  • 1/2 cup chocolate chips Enhances the chocolate experience.
  • 3 tablespoons heavy cream Smooth, glossy finish.

Method
 

Preparation
  1. Preheat the oven according to the instructions on the cake mix box and grease a 9×13-inch pan.
  2. Prepare the batter as directed on the box and mix well for a smooth consistency.
Baking
  1. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
  2. Cool the cake for about 5 minutes.
Filling
  1. Poke holes evenly over the top of the warm cake using the handle of a wooden spoon.
  2. In a microwave-safe bowl, combine sweetened condensed milk, 1/3 cup of heavy cream, and 12 oz of chocolate chips. Microwave for 30-60 seconds and stir until smooth.
  3. Pour the chocolate mixture slowly into the holes, allowing it to seep through the cake.
  4. Spread any remaining mixture evenly over the top of the cake.
  5. Cool the cake at room temperature for an hour, then refrigerate for at least 2-3 hours.
Topping
  1. Whip 1 1/2 cups of heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whipping until stiff peaks form.
  2. Gently fold in marshmallow fluff until smooth.
  3. Spread the marshmallow whipped cream evenly over the chilled cake.
Ganache Drizzle
  1. Melt 1/2 cup chocolate chips with 3 tablespoons of heavy cream until smooth and drizzle over the top of the cake.
  2. Use a toothpick to swirl the ganache, then chill for an additional 30 minutes before serving.

Notes

For best results, ensure the cake is warm when poking holes to allow the filling to soak in better. Optional: Add crushed nuts or chocolate shavings for extra texture. If short on time, use store-bought whipped topping.