Marshmallow Chocolate Poke Cake

 Dive into the rich layers of our Marshmallow Chocolate Poke Cake! Perfect for satisfying those serious chocolate cravings. It's a slice of heaven!  

Ingredients:

15.25 oz box Devils 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

Marshmallow Whipped Cream:

1 ½ cups heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla

7 oz. (about 2 cups) marshmallow fluff

For Chocolate Ganache Swirls:

½ cup chocolate chips

3 Tablespoons heavy cream 

Directions:

Prep Time: 30 minutes | Cooking Time: 3 minutes | Total Time: 33 minutes

Yield: 12-16 servings | Category: desserts | Method: bake | Cuisine: American

Bake cake according to box directions in a 9×13 cake pan.

Using the handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly.

For the filling, place sweetened condensed milk, heavy cream, and chocolate chips in a microwave-safe bowl. Microwave for about 30 seconds to 1 minute, stirring until smooth. Adjust consistency as needed and pour into the holes, spreading the remaining chocolate on top. Cool for about an hour, then refrigerate.

For the topping, whip heavy cream to thicken, then add powdered sugar and vanilla, whipping to stiff peaks. Gradually mix in marshmallow fluff and spread over the cooled cake.

Melt the chocolate chips with heavy cream for the ganache swirls, transfer to a zip-lock bag, snip the corner, and pipe all over the top. Create swirls with a toothpick or skewer.