introduction
This Marshmallow Chocolate Poke Cake is a soft chocolate cake with sweet filling and light marshmallow cream on top. It is easy to make and tastes like a bakery treat. If you like rich desserts, try a different idea like chocolate chip cheesecake bars for another sweet option.
why make this recipe
Make this cake when you want a quick showy dessert. It uses a boxed cake mix and simple toppings. The poke step makes the cake moist and full of chocolate flavor. Kids and guests enjoy the soft marshmallow topping and extra ganache drizzle.
how to make Marshmallow Chocolate Poke Cake
Follow steps in order. Bake the cake, poke holes, pour the chocolate mixture, add marshmallow whipped cream, top with ganache, and chill. Work with cool cake when you add the pudding-like filling so it soaks in well.
Ingredients :
- 1 box chocolate cake mix
- 1 can sweetened condensed milk
- 1 cup chocolate ganache
- 1 cup heavy whipping cream
- 1 cup mini marshmallows
- chocolate ganache for topping
Directions :
- Bake the chocolate cake according to package instructions and let it cool.
- Poke holes in the cooled cake with a fork.
- Mix the sweetened condensed milk with the chocolate ganache and pour it over the cake, making sure it seeps into the holes.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold in the mini marshmallows.
- Spread the marshmallow whipped cream over the cake.
- Drizzle more chocolate ganache on top.
- Refrigerate for at least an hour before serving.
how to serve Marshmallow Chocolate Poke Cake
Cut into squares and serve chilled. Use a sharp knife warmed in hot water for clean slices. Add extra mini marshmallows or a light dusting of cocoa if you like.
how to store Marshmallow Chocolate Poke Cake
Cover the cake with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 4 days. Do not leave it at room temperature for long because of the whipped cream topping.
tips to make Marshmallow Chocolate Poke Cake
- Let the cake cool fully before poking holes so it does not crumble.
- Pour the condensed milk and ganache slowly so it soaks into the holes.
- Whip the cream just until soft peaks form; overwhipping makes it grainy.
- Fold marshmallows in gently to keep the cream light.
- Chill at least one hour for best texture.
variation (if any)
- Use vanilla or caramel pudding instead of the ganache-condensed milk mix for a different flavor.
- Fold in crushed cookies or chopped nuts into the whipped cream for texture.
- Replace mini marshmallows with marshmallow fluff for a smoother top.
FAQs
Q: Can I make this ahead?
A: Yes. Make it the day before and chill overnight. The flavors will meld and the cake will be moist.
Q: Can I use homemade ganache?
A: Yes. Use warm ganache mixed with the sweetened condensed milk so it blends well.
Q: Can I freeze the cake?
A: You can freeze slices without whipped topping. Add fresh whipped marshmallow topping after thawing for best texture.
Q: Is this recipe safe for kids?
A: Yes. It uses no alcohol and plain ingredients. Keep it refrigerated and serve cold.
Marshmallow Chocolate Poke Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft chocolate cake infused with sweet filling and topped with light marshmallow cream, perfect for quick desserts.
Ingredients
- 1 box chocolate cake mix
- 1 can sweetened condensed milk
- 1 cup chocolate ganache
- 1 cup heavy whipping cream
- 1 cup mini marshmallows
- Extra chocolate ganache for topping
Instructions
- Bake the chocolate cake according to package instructions and let it cool.
- Poke holes in the cooled cake with a fork.
- Mix the sweetened condensed milk with the chocolate ganache and pour it over the cake, making sure it seeps into the holes.
- Whip the heavy cream until soft peaks form, then fold in the mini marshmallows.
- Spread the marshmallow whipped cream over the cake.
- Drizzle more chocolate ganache on top.
- Refrigerate for at least an hour before serving.
Notes
For best results, let the cake cool fully before poking holes. Chill for at least an hour for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
