Description
A delicious and moist chocolate poke cake with a rich filling and marshmallow topping.
Ingredients
Scale
- 1 (15 oz) box Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box (eggs, oil, water)
- 1 (14 oz) can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz (about 2 cups) marshmallow fluff
- 1/2 cup semi-sweet chocolate chips
- 3 tablespoons heavy cream
Instructions
- Prepare and bake the cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions for a 9×13-inch pan. Bake as directed, or until a toothpick inserted into the center comes out clean.
- Poke the cake: Let the cake cool in the pan for about 10-15 minutes. While it’s still warm, use the round handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart.
- Make the chocolate filling: While the cake cools slightly, prepare the filling. In a large microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup of heavy cream, and 12 oz of chocolate chips. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and the mixture is smooth and pourable. If it becomes too thick to pour easily, reheat it gently for a few seconds.
- Fill the cake: Pour the chocolate mixture evenly over the warm cake, making sure to fill all the holes. Use a spatula to spread any remaining mixture smoothly over the top. Let the cake cool completely on a wire rack, then refrigerate for at least 2 hours, or until the filling is set.
- Make the marshmallow topping: In a large, chilled mixing bowl, use an electric mixer to whip the 1 1/2 cups of heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. To prevent the mixture from deflaking, gently fold in the marshmallow fluff by hand using a spatula until just combined and no white streaks remain.
- Frost the cake: Spread the marshmallow whipped cream topping evenly over the chilled, filled cake.
- Add the ganache swirls: For the ganache, combine the remaining 1/2 cup of chocolate chips and 3 tablespoons of heavy cream in a small microwave-safe bowl. Microwave in 20-second bursts, stirring until smooth. Let it cool slightly for a minute or two. Transfer the ganache to a small zip-top bag, snip off a tiny corner, and pipe lines or a drizzle pattern over the top of the frosting. Use a toothpick or a knife to gently swirl the ganache into the frosting to create a marbleized effect.
- Chill and serve: Refrigerate the finished cake for at least another hour to set the swirls. For the best flavor and texture, let the cake sit at room temperature for about 15-20 minutes before slicing and serving.
Notes
- For best results, use room temperature eggs when preparing the cake mix.
- Make sure to refrigerate the cake to allow the filling to set properly.
- This cake is best enjoyed within 2-3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg