Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marshmallow Chocolate Poke Cake

A rich and creamy chocolate poke cake infused with chocolate pudding or ganache, filled with marshmallow topping, and finished with toasted or swirled marshmallow and chocolate for an indulgent dessert.

  • Total Time: 50 minutes
  • Yield: 18 1x

Ingredients

Scale
  • 15.25 ounces devil’s food cake mix (plus ingredients called for on the cake mix box, typically eggs, oil, and water)
  • 7.8 ounces instant chocolate pudding (2 3.9-ounce packages)
  • 4 cups milk
  • 35 marshmallows
  • 1 (14 oz.) can sweetened condensed milk
  • 12 ounces semi-sweet chocolate chips
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 7 ounces marshmallow fluff
  • 3 tablespoons heavy cream (for ganache swirls)
  • 1/2 cup chocolate chips (for ganache swirls)

Instructions

  1. Prepare and bake the devil’s food cake mix according to package directions for a 9×13 pan. Cool in the pan for 15 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the cake, going down to the bottom.
  3. Combine instant chocolate pudding mix and cold milk in a large bowl. Whisk for two minutes.
  4. Pour half of the pudding over the cake so it runs down into the holes.
  5. Let the remaining pudding stand for 5 minutes to thicken, then pour it evenly over the top of the cake.
  6. Top the cake with marshmallows and refrigerate for at least 1 hour.
  7. Before serving, preheat the broiler. Broil the cake until marshmallows are golden brown, about 1 to 2 minutes. Cut into squares.
  8. Alternatively, for a ganache and marshmallow whipped cream topping: melt sweetened condensed milk, heavy cream, and chocolate chips until smooth and pour over the poked cake; refrigerate until cool.
  9. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gradually fold in marshmallow fluff.
  10. Spread marshmallow whipped cream topping over the cooled cake.
  11. Melt chocolate chips with heavy cream, pipe ganache over the top and marble with a toothpick for decoration.

Notes

1. Poking holes allows the pudding or ganache to seep deep into the cake, making it moist and flavorful. 2. Refrigerate the cake before toasting or decorating to help set the filling. 3. Broil carefully as marshmallows can burn quickly.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 226
  • Sugar: 24
  • Sodium: 280
  • Fat: 9
  • Saturated Fat: 4
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 30