Marshmallow Chocolate Poke Cake
Description
This is a decadent, fabulous dessert that is just perfect for the holidays. It's moist, delicious and chocolatey.
Ingredients
Cake:
15.25 oz. box Devil's Food Chocolate cake mix, plus ingredients listed on the box
Filling:
14 oz. can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1/3 c. heavy cream
Marshmallow Whipped Cream Topping:
1 1/2 c. heavy cream
1/3 c. powdered sugar
1 t. vanilla
7 oz. (about 2 c.) marshmallow fluff
Chocolate Ganache Swirls:
1/2 c. chocolate chips
3 T. heavy cream
Directions
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Bake cake according to package directions in a 9×13 cake pan, about 26-31 minutes.
Use the handle of a wooden spoon to poke holes all over the warm cake. Set aside to cool slightly.
To make the filling, place sweetened condensed milk, heavy cream and chocolate chips in a microwave safe bowl; microwave for 30 seconds to 1 minute. Stir until smooth, microwaving more, as needed to melt chocolate completely. The mixture should be pourable but not too runny. If still too thick, reheat it. If it’s too thin, set aside to cool and thicken slightly. Transfer the mixture to a measuring cup; pour into the holes in the cake. Spread remaining chocolate on top. Set aside to cool, about 1 hour. Refrigerate until completely cooled.
To make the topping, whip heavy cream until it begins to thicken; add powdered sugar and vanilla; whip until stiff peaks form. Gradually add and mix in marshmallow fluff. Spread the topping over cooled cake.
To make the chocolate ganache swirls, melt chocolate chips with the heavy cream until smooth. Transfer to a zip-lock bag; cut off a corner; pipe ganache all over the top; use a toothpick to create swirls.
Refrigerate.
12-16 servings.
*This cake can be made a day in advance.