Marshmallow Chocolate Poke Cake 🍫✨
Celebrate National Devil’s Food Cake Day (May 19) with this decadent, ultra-moist chocolate poke cake soaked in a rich chocolate ganache and topped with fluffy marshmallow whipped cream!
🍰 Ingredients
For the Cake:
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1 (15.25 oz) box Devil’s Food cake mix + ingredients listed on box (eggs, oil, water)
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1 (14 oz) can sweetened condensed milk
For the Chocolate Ganache:
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12 oz semi-sweet chocolate chips
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⅓ cup heavy cream
For the Marshmallow Whipped Cream:
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1 cup heavy cream, cold
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½ cup marshmallow fluff
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1 tsp vanilla extract
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Optional garnish: Chocolate shavings, mini marshmallows, or crushed Oreos
👩🍳 Instructions
1. Bake the Cake
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Prepare and bake the Devil’s Food cake according to box instructions in a 9×13-inch pan. Let cool 10 minutes.
2. Poke & Soak
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Use the handle of a wooden spoon to poke holes all over the warm cake.
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Slowly pour sweetened condensed milk over the cake, letting it seep into the holes.
3. Make the Ganache
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Heat heavy cream until steaming (microwave or stove). Pour over chocolate chips, let sit 2 mins, then stir until smooth.
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Spread ganache evenly over the cake. Chill 30 mins to set.
4. Marshmallow Whipped Cream
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Whip cold heavy cream to stiff peaks. Fold in marshmallow fluff and vanilla.
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Spread over chilled cake.
5. Serve!
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Garnish with chocolate shavings or toasted marshmallows. Slice and enjoy!
💡 Pro Tips
✔ Extra gooey? Swap ganache for hot fudge sauce.
✔ Make ahead: Assemble up to 1 day in advance (store chilled).
✔ No marshmallow fluff? Use ½ cup powdered sugar + extra vanilla for classic whipped cream.
This cake is ridiculously rich, fudgy, and irresistible—chocolate lovers will swoon! 😍
Pair with: A glass of cold milk or coffee! ☕🥛
Did you try it? Tag us in your #DevilsFoodCakeDay creations! 📸