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Delicious Marshmallow Chocolate Poke Cake topped with chocolate and marshmallows

Marshmallow Chocolate Poke Cake

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Indulge in the decadent delight of Marshmallow Chocolate Poke Cake, a rich and comforting dessert topped with fluffy whipped cream and mini marshmallows.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 package chocolate cake mix (15.25 oz) A convenient base that ensures your cake is moist and flavorful.
Moisture and Flavor Infusion
  • 1 cup sweetened condensed milk (8 oz) This creamy ingredient adds sweetness and helps the cake stay moist.
  • 1 cup chocolate ganache (homemade or store-bought) Rich and silky, ganache enhances the chocolate flavor and creates a luscious texture.
Fluffy Topping
  • 2 cups heavy cream (16 oz) Whipping this cream into a fluffy topping provides lightness to balance the richness of the cake.
  • 1 cup powdered sugar (4 oz) This sweetener gives the whipped cream a delightful sweetness without being overpowering.
  • 1 cup mini marshmallows (approximately 3.5 oz) These little treats add fun texture and a pop of sweetness.
For Decoration
  • as desired amount Extra chocolate ganache for topping Use additional ganache for a beautiful and decadent finish.

Method
 

Preparation
  1. Preheat your oven to the temperature specified on the chocolate cake mix package. Bake according to the package instructions and allow the cake to cool completely in the pan.
  2. Once the cake has cooled, take a fork and poke holes all over its surface, making sure to reach down to the bottom of the cake.
  3. In a mixing bowl, combine the sweetened condensed milk with half (1/2 cup) of the chocolate ganache. Stir well until fully mixed, then pour this mixture evenly over the poked cake. Allow it to soak in for best results.
Topping
  1. In another bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form. This will create a fluffy topping for your cake.
  2. Gently fold the mini marshmallows into the whipped cream until they are evenly distributed throughout.
  3. Spread the marshmallow whipped cream over the top of the poke cake, ensuring that it creates an even layer.
  4. Drizzle the remaining chocolate ganache over the marshmallow whipped cream in a decorative pattern for an extra touch of sweetness and elegance.
Chill
  1. Chill the assembled cake in the refrigerator for at least one hour to set before serving. This final step allows all the flavors to meld beautifully.

Nutrition

Serving: 1gCalories: 380kcal

Notes

For a more chocolatey flavor, consider adding chocolate chips into the batter or the whipped cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the cake without the whipped cream topping for up to 2 months. Mix in crushed cookies, such as Oreos, with the marshmallows for added crunch and flavor.

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