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Marshmallow Chocolate Poke Cake

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A moist chocolate cake soaked in sweetened condensed milk and layered with fluffy marshmallow whipped cream, topped with rich chocolate ganache.

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 according to the cake mix package instructions. Prepare your baking pan as directed.
  2. Bake the chocolate cake according to the package instructions. Once it is finished, allow it to cool completely in the pan.
  3. Once cooled, use a fork to poke holes all over the surface of the cake.
  4. In a mixing bowl, combine the sweetened condensed milk with half (1/2 cup) of the chocolate ganache. Stir well until smooth.
  5. Pour the mixture evenly over the poked cake.
  6. In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  7. Gently fold the mini marshmallows into the whipped cream until evenly distributed.
  8. Spread the marshmallow whipped cream over the top of the soaked cake.
  9. Drizzle the remaining chocolate ganache over the marshmallow whipped cream.
  10. Chill the assembled cake in the refrigerator for at least one hour before serving.

Notes

For an even richer flavor, use dark chocolate cake mix or add chocolate chips. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: poke cake, chocolate dessert, marshmallow cake, chocolate ganache, birthday cake

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