Ingredients:
For the Cake:
- 1 (15.25 oz) box 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
For the Marshmallow Whipped Cream:
- 1 ½ cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 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 your oven and prepare the cake mix according to the package instructions. Bake in a 9×13-inch cake pan.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. Set aside to cool slightly.
- Prepare the Filling:
- In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz chocolate chips, and 1/3 cup heavy cream.
- Microwave for 30 seconds to 1 minute, stirring until the mixture is smooth. If necessary, microwave more to melt the chocolate completely.
- The mixture should be pourable but not too runny. Adjust the consistency if needed by reheating or letting it cool slightly.
- Transfer the chocolate mixture to a measuring jug and pour it into the holes of the cake. Spread any remaining chocolate on top.
- Allow the cake to cool for about an hour, then refrigerate until completely cooled.
- Make the Marshmallow Whipped Cream:
- In a large bowl, whip the heavy cream until it begins to thicken.
- Add powdered sugar and vanilla, and continue whipping until stiff peaks form.
- Gradually mix in the marshmallow fluff until well combined.
- Spread the marshmallow whipped cream over the cooled cake.
- Prepare the Chocolate Ganache Swirls:
- Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth.
- Transfer the ganache to a zip-lock bag, cut off the corner, and pipe swirls over the marshmallow topping.
- Use a toothpick or skewer to create a marbleized pattern.
- Serve:
- Slice and enjoy your delicious Marshmallow Chocolate Poke Cake!
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