INTRODUCTION
Chocolate Poke Cake with Marshmallow Topping is a delightful dessert that is perfect for any occasion. This cake is moist, rich, and covered in a sweet marshmallow topping that will make your mouth water. The best part is how easy it is to make! Whether you’re baking for a family gathering, a party, or just a fun night at home, this poke cake will surely impress everyone.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. Firstly, it combines chocolate and marshmallow, two flavors that go well together. The moistness of the chocolate cake pairs perfectly with the fluffy topping. Secondly, this dessert is not only delicious but also simple to prepare. The recipe uses a cake mix, making it quicker than baking from scratch. Also, you can easily customize it if you want to add your favorite toppings, like nuts or extra chocolate chips. Lastly, this cake is perfect for sharing. It fills a 9×13-inch pan, so you can serve a big group of people. Each forkful brings joy, making it a must-try recipe for any chocolate lover.
HOW TO MAKE Chocolate Poke Cake with Marshmallow Topping
Making this Chocolate Poke Cake with Marshmallow Topping is simple and straightforward. Follow these easy steps to create a dessert that will wow your friends and family.
EQUIPMENT NEEDED
Before you start, gather these items:
- Oven
- 9×13-inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Microwave-safe bowl
- Wooden spoon
- Piping or zip-lock bag
- Toothpick
Ingredients You’ll Need:
- 1 box (15.25 oz) Devil’s 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
- 1 1/2 cups heavy cream (for topping)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz (about 2 cups) marshmallow fluff
- 1/2 cup chocolate chips (for ganache drizzle)
- 3 tablespoons heavy cream (for ganache drizzle)
STEP-BY-STEP INSTRUCTIONS:
- Preheat the oven according to the cake mix directions.
- Grease a 9×13-inch pan and prepare the batter as directed on the box.
- Bake until a toothpick inserted in the center comes out clean.
- Cool the cake for 5 minutes while it is still warm.
- Use the handle of a wooden spoon to poke holes evenly over the top of the warm cake, about 1 inch apart.
- In a microwave-safe bowl, combine sweetened condensed milk, 1/3 cup heavy cream, and 12 oz semi-sweet chocolate chips. Microwave for 30–60 seconds, then stir until smooth.
- Pour the chocolate mixture slowly into the holes, letting it soak through the cake. Spread any remaining mixture over the top.
- Allow the cake to cool for 1 hour at room temperature, then refrigerate for 2–3 hours until fully chilled.
- In a large bowl, whip 1 1/2 cups heavy cream until soft peaks form. Add powdered sugar and vanilla; continue whipping until stiff peaks form. Gently fold in the marshmallow fluff until smooth.
- Spread the marshmallow whipped cream evenly over the chilled cake.
- In a small bowl, melt 1/2 cup chocolate chips with 3 tablespoons heavy cream until smooth. Transfer to a piping or zip-lock bag and drizzle over the top. Swirl with a toothpick for a marbled look.
- Chill for 30 minutes before serving. Slice and enjoy cold.
HOW TO SERVE Chocolate Poke Cake with Marshmallow Topping
When serving this delicious cake, cut it into squares and place them on dessert plates. This cake is best enjoyed cold, so keep it refrigerated until it is time to serve. You can also add some extra chocolate chips or sprinkles on top for an extra special touch. Pair the cake with a scoop of vanilla ice cream for added creaminess and flavor. This combination will take your dessert experience to the next level.
STORAGE & FREEZING : Chocolate Poke Cake with Marshmallow Topping
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil. Keep it in the fridge for up to 3 days. This dessert stays fresh and delicious even after a few days. If you want to freeze this cake, it’s best to freeze it before adding the marshmallow topping. Just wrap it well and it can be frozen for up to 2 months. When you are ready to enjoy the frozen cake, let it thaw in the fridge overnight, then add the marshmallow topping before serving.
SERVING SUGGESTIONS
Chocolate Poke Cake is versatile and pairs well with many things. You can serve it with:
- Fresh berries like strawberries or raspberries for a fruity touch
- A scoop of vanilla or chocolate ice cream for extra creaminess
- Whipped cream on the side
- A drizzle of chocolate syrup for more sweetness
- Chopped nuts for added crunch
You can mix and match these serving suggestions based on your preferences.
VARIATIONS
Feel free to get creative with this recipe and try different flavors. Here are some fun variations you could try:
- Peanut Butter Poke Cake: Add peanut butter to the chocolate mixture. Use a peanut butter mousse instead of marshmallow topping.
- Mint Chocolate Poke Cake: Add mint extract to the chocolate mixture and use green food coloring in the marshmallow topping for a refreshing mint flavor.
- Caramel Poke Cake: Drizzle caramel sauce over the cake instead of chocolate for a sweet twist.
- Red Velvet Poke Cake: Use a red velvet cake mix instead of chocolate, adding cream cheese frosting for a delightful combination.
Be adventurous and make this recipe your own!
FAQs
-
Can I use another type of cake mix?
Yes, you can use other flavors like vanilla or red velvet. Just adjust the toppings to match the cake flavor. -
How long does it take to prepare this cake?
It takes about 30 minutes to prepare the cake and about 3 hours to chill before serving. -
Can I make this cake ahead of time?
Yes, you can make this cake a day before you plan to serve it. Just keep it in the refrigerator. -
What if I don’t have heavy cream?
You can use whipped topping instead of heavy cream for the topping.
MAKE-AHEAD TIPS FOR Chocolate Poke Cake with Marshmallow Topping
To save time on the day you want to serve this cake, you can do a few things ahead of time:
- Bake the cake in advance and let it cool. You can poke holes and add the chocolate mixture the day before serving.
- Prepare the marshmallow topping a few hours before and keep it in the refrigerator. Just spread it on the cake when you are ready to serve.
- Make chocolate ganache a day before. Store it covered at room temperature. You can drizzle it over the cake when you serve.
These tips will make your baking day less hectic and more enjoyable, leaving more time for you to relish your delicious Chocolate Poke Cake with Marshmallow Topping!
Chocolate Poke Cake with Marshmallow Topping
Ingredients
Method
- Preheat the oven according to the cake mix directions.
- Grease a 9×13-inch pan and prepare the batter as directed on the box.
- Bake until a toothpick inserted in the center comes out clean.
- Cool the cake for 5 minutes while it is still warm.
- Use the handle of a wooden spoon to poke holes evenly over the top of the warm cake, about 1 inch apart.
- In a microwave-safe bowl, combine sweetened condensed milk, 1/3 cup heavy cream, and 12 oz semi-sweet chocolate chips.
- Microwave for 30–60 seconds, then stir until smooth.
- Pour the chocolate mixture slowly into the holes, letting it soak through the cake.
- Spread any remaining mixture over the top.
- Allow the cake to cool for 1 hour at room temperature, then refrigerate for 2–3 hours until fully chilled.
- In a large bowl, whip 1 1/2 cups heavy cream until soft peaks form.
- Add powdered sugar and vanilla; continue whipping until stiff peaks form.
- Gently fold in the marshmallow fluff until smooth.
- Spread the marshmallow whipped cream evenly over the chilled cake.
- In a small bowl, melt 1/2 cup chocolate chips with 3 tablespoons heavy cream until smooth.
- Transfer to a piping or zip-lock bag and drizzle over the top. Swirl with a toothpick for a marbled look.
- Chill for 30 minutes before serving.
- Slice and enjoy cold.