Introduction:
Indulge in the rich, sweet flavors of this Marshmallow Chocolate Poke Cake! This decadent dessert features a moist chocolate cake, punctured with holes and filled with a luscious marshmallow cream. Topped with a silky chocolate frosting, it’s a crowd-pleaser that’s perfect for parties, celebrations, or a simple family dinner.
Inspiration Behind the Recipe:
Poke cakes have been a favorite for generations, known for their ability to absorb flavors and moisture from the fillings. This version combines the irresistible combination of chocolate and marshmallow, reminiscent of s’mores and childhood treats.
Ingredients Breakdown:
- For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- Ingredients required on the box (usually water, oil, and eggs)
- For the Marshmallow Filling:
- 1 jar (7 oz) marshmallow fluff
- 1/2 cup heavy cream
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Optional Toppings:
- Mini marshmallows
- Chocolate shavings
- Crushed graham crackers
Step-by-Step Recipe:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the chocolate cake mix according to the package instructions and pour it into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Create the Poke Holes:
- Once the cake is completely cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake, spacing them about an inch apart.
- Make the Marshmallow Filling:
- In a medium bowl, whip the heavy cream until soft peaks form. Fold in the marshmallow fluff until well combined.
- Pour the marshmallow mixture over the top of the cake, gently spreading it into the holes. Allow it to soak in for at least 30 minutes.
- Prepare the Chocolate Frosting:
- In a mixing bowl, beat the softened butter until creamy. Gradually add the cocoa powder, followed by the powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
- Frost the Cake:
- Once the marshmallow filling has settled, spread the chocolate frosting evenly over the top of the cake.
- Garnish and Serve:
- For an extra touch, sprinkle mini marshmallows, chocolate shavings, or crushed graham crackers on top. Cut into squares and serve chilled or at room temperature.
Tips for the Perfect Marshmallow Chocolate Poke Cake:
- Cool the Cake Completely: Make sure the cake is completely cool before poking holes to prevent the marshmallow filling from melting away.
- Use Fresh Ingredients: For the best flavor, use fresh heavy cream and quality cocoa powder.
- Customize the Toppings: Feel free to get creative with toppings to suit your taste or theme.
Variations and Customizations:
- Add Peanut Butter: Incorporate peanut butter into the marshmallow filling for a delicious twist.
- Use Different Cake Flavors: Experiment with vanilla or red velvet cake as a base for unique flavors.
- Drizzle with Chocolate Sauce: Enhance the presentation and flavor by drizzling melted chocolate over the frosting.
Health Considerations and Nutritional Value:
- Rich Treat: While this cake is a decadent dessert, enjoying it in moderation allows you to indulge without overdoing it.
- Ingredient Substitutions: Consider using low-fat versions of butter or cream for a slightly lighter dessert.
FAQ:
- Can I use homemade cake instead of box mix?
Absolutely! You can use your favorite homemade chocolate cake recipe for this poke cake. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. - Can I freeze this cake?
Yes, you can freeze the unfrosted cake. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. Thaw before adding the filling and frosting.
Marshmallow Chocolate Poke Cake
Indulge in the delightful layers of this Marshmallow Chocolate Poke Cake, featuring a moist chocolate cake filled with creamy marshmallow and topped with rich chocolate frosting. It’s the perfect dessert for any occasion, sure to impress your guests and satisfy your sweet cravings!
Ingredients
For the Cake:
- 15.25 oz box Devil’s Food Chocolate Cake Mix plus ingredients listed on the box
For the Filling:
- 1 14 oz can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
For the Marshmallow Whipped Cream:
- 1 ½ cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 7 oz about 2 cups marshmallow fluff
For the Chocolate Ganache Swirls:
- ½ cup chocolate chips
- 3 tablespoons heavy cream
Instructions
Bake the Cake:
Preheat the Oven:
- Follow the instructions on the Devil’s Food Cake Mix box, baking the cake in a 9×13-inch cake pan.
Poke Holes in the Cake:
- Once the cake is done, while it is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Set the cake aside to cool slightly.
Prepare the Filling:
Make the Chocolate Filling:
- In a microwave-safe bowl, combine the sweetened condensed milk, heavy cream, and semi-sweet chocolate chips.
- Microwave for 30 seconds to 1 minute, stirring every 20 seconds until the mixture is smooth and the chocolate chips have completely melted.
- The filling should be pourable but not too runny. If it’s too thick, reheat it slightly; if it’s too thin, allow it to cool to thicken slightly.
Fill the Cake:
- Pour the chocolate mixture into the holes of the cake, spreading the remaining mixture over the top.
- Let the cake cool for about an hour, then refrigerate until completely cooled.
- Make the Marshmallow Whipped Cream Topping:
Whip the Cream:
- In a mixing bowl, whip 1 ½ cups of heavy cream until it begins to thicken.
- Add the powdered sugar and vanilla, then continue whipping until stiff peaks form.
Mix in Marshmallow Fluff:
- Gradually mix in the marshmallow fluff, continuing to whip until fully combined.
Spread the Topping:
- Once the cake has cooled completely, spread the marshmallow whipped cream topping evenly over the cake.
Prepare the Chocolate Ganache Swirls:
Make the Ganache:
- In a microwave-safe bowl, melt ½ cup chocolate chips with 3 tablespoons of heavy cream. Microwave in short intervals, stirring between, until smooth.
Create Swirls:
- Transfer the ganache to a zip-lock bag and cut off the corner.
- Pipe the ganache all over the top of the whipped cream.
- Use a toothpick or skewer to swirl the ganache into a marbled pattern.
Serve:
- Once the ganache is set, serve and enjoy your decadent dessert!
Notes
- Make-Ahead: This cake can be made ahead and stored in the fridge until ready to serve.
- Flavor Variations: You can also add chopped nuts or sprinkles on top for extra texture and flavor!
