Marshmallow Chocolate Poke Cake
Description
Chocolate lovers, this cake is for you! It starts with a Devil's Food cake mix, is filled with a sweet chocolate filling, topped with a marshmallow whipped cream and finished with chocolate ganache swirls.
Ingredients
15.25 oz. box Devil's Food cake mix, plus ingredients listed on the box
Filling:
14 oz. can sweetened condensed milk
1/3 c. heavy cream
12 oz. semi-sweet chocolate chips
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 box directions in a 9×13 cake pan, about 26-31 minutes.
Using a handle of a wooden spoon, poke holes all over the still warm cake; set aside to cool slightly.
Filling: 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. Microwave a little 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 thicken slightly.
Transfer the filling to a measuring cup; pour in the holes. Spread remaining chocolate on top. Set aside to cool, about 1 hour. Refrigerate until completely cooled.
Marshmallow Whipped Cream Topping: Whip the heavy cream until it begins to thicken; add powdered sugar and vanilla; whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over the cooled cake.
Chocolate Ganache Swirls: Melt 1/2 c. chocolate chips with 3 T. heavy cream until smooth. Transfer to a ziplock bag; cut off a corner; pipe the chocolate ganache all over the top; use a toothpick or skewer to create a marbleized pattern of swirls.
12-16 servings.