Marshmallow Chocolate Poke Cake

Marshmallow Chocolate Poke Cake

Indulge your sweet tooth with our irresistible Marshmallow Chocolate Poke Cake – a dessert masterpiece tailor-made for the most discerning chocolate aficionado! Sink your teeth into layers of luscious chocolate cake generously infused with a velvety blend of sweetened condensed milk and rich chocolate ganache, creating a symphony of flavors that dance on your palate with each heavenly bite. Topped with billowy clouds of marshmallow whipped cream and adorned with decadent swirls of more chocolate ganache, this dessert is not only a feast for the eyes but a carnival of indulgence for your taste buds. Perfect for any occasion, from cozy gatherings to extravagant soirées, our Marshmallow Chocolate Poke Cake is guaranteed to steal the spotlight and leave your guests clamoring for seconds. And if you can't get enough of our chocolatey creations, be sure to explore our equally divine Chocolate Poke Cake – a tantalizing treat that promises to satisfy even the most insatiable chocolate cravings.

Marshmallow Chocolate Poke Cake Recipes

Ingredients

• 15.25 oz box 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 ½ cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 7 oz. (about 2 cups) marshmallow fluff

For Chocolate Ganache Swirls:

• ½ cup chocolate chips
• 3 Tablespoons heavy cream

Instructions

1. Bake cake according to box directions in a 9×13 cake pan.
2. Using a 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 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 in a measuring jug and pour in the holes. Spread remaining chocolate on top.  Set aside to cool, about an hour, then refrigerate until completely cooled.
4. To make the topping, whip heavy cream until it begins to thicken, add powdered sugar, and vanilla and whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over cooled cake.
5. Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer the mixture in a zip-lock bag, cut off the corner and pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.

source: https://omgchocolatedesserts.com/marshmallow-chocolate-poke-cake

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