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Marshmallow Chocolate Poke Cake

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Indulge in this delicious Marshmallow Chocolate Poke Cake, a chocolate lover’s dream featuring moist chocolate cake filled with rich chocolate ganache and topped with whipped cream mixed with mini marshmallows.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 110 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 chocolate cake mix (15.25 oz)
  • 1 cup sweetened condensed milk (8 oz)
  • 1 cup chocolate ganache (homemade or store-bought)
  • 2 cups heavy cream (16 oz)
  • 1 cup powdered sugar (4 oz)
  • 1 cup mini marshmallows (approximately 3.5 oz)
  • Extra chocolate ganache for topping (as desired)

Instructions

  1. Preheat your oven and bake the chocolate cake according to the package instructions. Once finished, let it cool completely in the pan.
  2. Use a fork to poke holes all over the surface of the cooled cake, making sure to reach down to the bottom.
  3. In a mixing bowl, combine the sweetened condensed milk with half (1/2 cup) of the chocolate ganache and stir well. Pour this mixture evenly over the poked cake, allowing it to soak in.
  4. In another bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
  5. Gently fold the mini marshmallows into the whipped cream until evenly distributed.
  6. Spread the marshmallow whipped cream over the top of the poke cake, ensuring an even layer.
  7. Drizzle the remaining chocolate ganache over the marshmallow whipped cream in a decorative pattern.
  8. Chill the assembled cake in the refrigerator for at least one hour to set before serving.

Notes

Ensure your cake is completely cool before poking holes to avoid crumbling. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://daytasty.com/marshmallow-chocolate-poke-cake/