Marshmallow Chocolate Poke Cake is an easy dessert recipe for the serious chocolate lover! Decadent chocolate cake infused with sweetened condensed milk chocolate ganache mixture, covered with marshmallow whipped cream and more chocolate ganache swirled on top. It’s so easy to make, and a huge hit at parties! If you are a chocolate lover, check this decadent Chocolate Poke Cake, too.
Marshmallow Chocolate Poke Cake
This Marshmallow Chocolate Poke Cake is out of this world. So chocolatey, so moist and so amazing! And the best part, It’s so easy to make!
Poke cakes are the best dessert to make when looking for an easy but delicious cake. Everybody loves a beautiful layered cake, but sometimes easy ones are the best way to go.
Poke cakes are defined by the holes that are poked into them and filled with flavor, and there are so many possibilities. The cake base can be chocolate, carrot cake, pumpkin cake, vanilla…You can fill it with pudding, cheesecake filling, but I’m always for chocolate base filled with more chocolate. There’s no such thing as too much chocolate, right?!
This time I did it again. First, I baked rich chocolate cake. To tell the truth, I used a shortcut and made it with a boxed chocolate cake mix. I used Devil’s Food Chocolate Cake. It works perfectly for this kind of recipe. When you poked it and fill with rich and decadent filling, no one would guess it came from a box.
Although I used a cake mix, you can make it from scratch if you have your to-go recipe. Sometimes box cake mix is a wonderful convenience. However, you could also use a regular chocolate mix, but the devil’s food makes this oh-so-chocolatey and I fully recommend it.
For a filling, I made a mixture of sweetened condensed milk, heavy cream, and chocolate. This combo tastes better than classic chocolate ganache and better than chocolate fudge. It’s lick- the-bowl-good. I ate it with a spoon.
And for the end it comes the star of the show-marshmallow fluff topping lightened up with whipped cream, swirled with chocolate ganache. Marshmallow whipped cream perfectly balanced all that chocolate. It’s perfection, so balanced and delicious.
Marshmallow Chocolate Poke Cake
Prep Time: 30 minutes- Cook Time: 30 minutes
- Total Time: 1 hour
Yield: 12-16 1x
Category: desserts
Method: bake
Cuisine: American
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Marshmallow Chocolate Poke Cake is an easy dessert recipe for the serious chocolate lover! Decadent chocolate cake infused with sweetened condensed milk chocolate ganache mixture, covered with marshmallow whipped cream and more chocolate ganache swirled on top
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 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 7 oz. (about 2 cups) marshmallow fluff
For Chocolate Ganache Swirls:
- 1/2 cup chocolate chips
- 3 Tablespoons heavy cream
Instructions
- 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 and make the filling.
- Place sweetened condensed milk, heavy cream, and chocolate chips in a microwave-safe bowl. Microwave for about 30 seconds to 1 minute. Stir until smooth, microwaving more if needed to melt the chocolate completely. The mixture should be pourable but not too runny. If it’s too thick, reheat it. If it’s too thin, set aside to cool and thick slightly. Transfer the mixture to a measuring jug and pour in the holes. Spread the remaining chocolate on top. Set aside to cool, for about an hour, then refrigerate until completely cooled.
- To make the topping, whip heavy cream until it begins to thicken, add powdered sugar, vanilla, and whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over the cooled cake.
- Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer the mixture to a zip-lock bag, and cut off the corner. Pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.
71 comments
Looks fantastic! Can’t wait to show my sister-in-law. We are gonna have some fun
The icing needed more taste of the marshmallow to me and where can you find the carbs at ?? Or do you figure that on your own? Overall it was good
Maybe add some marshmallow extract in the mix.
You could try using large marshmallows and toast them under broil in the oven and add them to the marshmallow mixture.
Looks great git to try this
Will this be able to sit out on counter?
This recipe needs to be rewritten. If you follow the instructions vs the ingredients, you’re getting two different messages. I just ruined a bunch of ingredients, because under the ingredients heading, it says the cake mix, chocolate chips, condensed milk and heavy cream. That suggests you should mix it into the cake mix. The ingredients for the poke should be under a separate heading!
I’m sorry to hear that, but the instruction clearly said in step 1.to bake cake according to box directions in a 9×13 cake pan. Read the instructions completely before start baking. Step 3. give the instruction for using chocolate chips, sweetened condensed milk, and heavy cream when the cake is baked.
I had no problems with the instructions. My cake turn out perfect! Great recipe! Thanks for sharing. P.S. I wished I coukd have left a picture of my cake.
❤️
I had no trouble following directions marshmallow fluff was added a little at a time. The cake was a big hit. Will definitely make again.
Thanks Maggie!
This did not turn out well for me! My whipped topping looks like. creamed potatoes. The chocolate in the very last step is really oily so I only used a tiny bit. Next time I will be using regular Cool whip and maybe a candy bar on top. Its just too rich.
ELLE Since when do you bake/cook anything just by reading the ingredients.. that’s why there is instructions. Also in the ingredients it’s says one box of cake mix PLUS ingredients On the box. Then in the instructions it clearly states step one. Bake cake according to the box directions in a 9x13inch pan. I made this cake and LOVED it. Thank you for the recipe. One note tho, in the chocolate ganache swirl ingredients you have 1/2 chocolate chips. It should say 1/2 cup, which was said down in the instructions so everything went well. ?
1 word “yummy” for this chocolateholic
Great recipe no issues with instructions.
People who tried this literally lost their minds over how great it tasted! I’ll be making it again and again!!!
I don’t see why you’d have any issues. The instructions clearly state make cake according to the box directions and then after that it clearly explains to make the filing. Not once does it make it seem the filing ingredients would be added to the cake mix. It’s not right to ding her star rating just because you didn’t follow perfect baking instructions. Not cool
Do you refrigerate after making this
yes, refrigerate, since there is Heavy cream….
Can it be frozen?
My family better like this cake, all in all it took hours to make. Too much chocolate I’m thinking and whipping the cream, then adding marshmallow fluff which is like working with plaster. Whew Maybe I’m just tired now but it did seem like a lot of work. Made it for a special birthday, will not make it again.
Since when do you bake/cook anything just by reading the ingredients.. that’s why there is instructions. Also in the ingredients it’s says one box of cake mix PLUS ingredients On the box. Then in the instructions it clearly states step one. Bake cake according to the box directions in a 9x13inch pan. I made this cake and LOVED it. Thank you for the recipe. One note tho, in the chocolate ganache swirl ingredients you have 1/2 chocolate chips. It should say 1/2 cup, which was said down in the instructions so everything went well. ?
Turned out so pretty, was easy to assemble and I was thrilled with ! I was worried about it being too marshmallowy, it was perfect!
Do you refrigerate this cake?
Yes, store it in the fridge.
It tastes a little better the next day after a full 24 hrs in the fridge, but I definitely won’t be making again. It’s just a sugar overload, and while none of you know me, it takes a LOT for me to say that. I’m a total sweet tooth but this was just too much.
I don’t know which why your all getting your panties in a bunch. Why don’t you just use pudding and fill the holes and then refrigerate —you can frost the cake not using marshmallow fluff with whip topping and then add shave chocolate— presto you have a poke cake or whatever you wanna call it.
Great ideas Barbara. I think I’ll follow your thoughts on this. After reading over all the ingredients, I think it is going to be much too sweet for me and my family.
Do you need the full 14 oz. of sweetened condensed milk or can I leave out three tablespoons for the topping, otherwise I would need a whole new can for the three tablespoons, correct?
My mistake, that’s the heavy cream I need, not the condensed milk.
How much cream and chocolate chip s for the ganache?
Question…how far in advance can I make this cake. Our Easter in Sunday and it is now Wednesday. How early can I make this? Thanks for the info.
I made this cake the other day and it came out AWESOME!! Soo good, it was gne in no time!! I will definitely make this again very soon, maybe even tonight!!
Exactly Vera Z… many beginners don’t read the whole recipe first before starting… I think we have all done this, most of us learn the hard way, the right way… This makes us better when we learn from our mistakes, in everything in life!!
Bought stuff to make this & after reading about the iceing problem, please help! Don’t want cottage cheese icening! Thanks
Whip the marshmallow fluff in a separate bowl and then mix it together with the word cream with a spoon.
Perfect cake! Love it and will make again! Thank you for the recipe.
Amazing recipe. Not a single complaint. Sometimes when you want something thiss good, it takes time. I did use milk chocolate chips and chocolate cake mix instead of deli food. I’m. It a lover of darker chocolate. Added more marshmallow cream to make the topping firmer. Thanks for this recipe!
I had trouble with the cream topping. I got the heavy peaks and when I added the marshmallow fluff it broke down into liquid and a cottage cheese like substance. What did I do wrong? I used my mixer since the marshmallow fluff was so stiff. Should I have mixed it by hand? Thanks for the help!
I had this exact same problem! I wish I knew how to make it right
Any answer going to make this weekend
Just want to make sure I do topping right
I just made this cake and it is delicious can’t wait to share with my grandchildren. For me it was easy to follow the directions. I will make it again.
Thanks
Marty
Hi, here in Australia we don’t have Marshmallow Fluff what could I use in its place please? Maybe melted marshmallows ??
Try mixing a can of sweetened condensed milk and a jar of caramel ice cream topping. And I just put straight cool whip on top or make your own by using heavy whipping cream; and then drizzle the caramel mixture over the top.
My daughter made this Thanksgiving it was so good…I just made 2 this morning one for the house and one for my nephew who was just diagnosed with colon cancer at 43 yrs old, he asked for a cake while he was in the hospital so I thought he’d love this one 💙
Bonjour je voudrais savoir ses quoi la crème epaise ?
I had the same issues from the icing! Any suggestions? No a new cook!
Loved the cake, instructions were awesome and so easy to follow. Thanks
THIS LOOKS AWESOME. we’ve made regular poke cakes with different flavored jello. and I’d tell myself everytime, “one of these days I’m gonna try this with a chocalate cake and chocalate pudding”. I’d forget about it again until the next time. but I always wondered how well the pudding would work since it gets thicker (starts setting) the more u mix it. so thank you for this recipe!!😍 my sister and I pick what kind of cake we want for our birthdays and the other one makes it. this is my pick this year. 2-12. and I think the one I fixed for her a couple of years ago mightve been your recipe.? (not sure where she got it. aside from facebook) it was very similiar to this but had alcohol in it.? if it was, IT WAS EXCELLENT! (it was very rich and sweet. the instructions were excellent. it took me several hours to make, i enjoy baking desserts, but i don’t do it often and I’m also neurodivergent, so I expected it to take me longer in prep time than what was posted. SORRY for the really long post. I Love All (well almost) Things Chocolate, and it’s never too much chocolate! (Lemon is good as well, and I’ve saved a few of your lemon recipes as well! THANK YOU FOR YOUR RECIPES (and the time it takes to post all the needed info for said recipes)
Thank you so much Tiffany!
Omg this is so freaking amazing loved it everyone loved it gone poof so chocolatey can’t wait to make it again my cuz made it she used white cake said it was really good wish I could give it 10
I completely understand that you need to read the recipe and directions completely before starting, but many people who see this recipe on social media may not be as experienced as others. I’ve been baking/cooking a long time and still made the mistake of adding the sweetened milk to the batter. I knew from the look of the batter it wasn’t right….. I hate to waste anything so I added more cocoa, baking powder, another egg, oil and enough flour to get it to cake batter consistency. I ended up with almost double the batter and baked it for an hour. So far I have poked the cake and poured the chocolate in the holes and spread on top…….. I’ll let you know how the rest goes!! Lol
I made this yesterday. Added a twist of mine own however. The fluff part was not working out for me but I see a lot of people had the same problem, still turned out good.
Use a large straw to pull out the cake so the mixture goes in better.
Use less semi sweet chocolate chips and puree strawberries and added it to the chocolate chips and spread over the poke cake, then topped it with marshmallow, fresh cut strawberries and drizzle with chocolate syrup. You can even add sliced bananas on the top, I would do this part only when you going to eat a slice. (don’t like brown bananas)
Vera must not have liked my comment on what I did to her recipe. Can’t get the star rating up, would rate this a four star.
1. Get a large round straw to remove the cake so the filling gets in the holes better.
2. Use less chocolate and puree some strawberries and mix it will the chocolate chip filling.
3. Had a problem with the topping not forming but still turned out ok.
4. Then top it will thin sliced strawberries and add some chocolate syrup over it.
5. Could also add sliced bananas, but I would add these with each slice so they don’t brown.
Still a very good cake.
can I use Kool Whip instead of whipping cream in the topping?
can I use Cool Whip instead of Whipped cream in the topping.
Yes, you can use it.
TO FIX THE WHIPPED CREAM CONSISTENCY ISSUE:
Whip the marshmallow fluff in a separate bowl and then mix it together with the word cream with a spoon.
I just made this for the first time for my mother in law for Mother’s Day and it was a huge hit! Just follow the directions and whip the fluff separately before adding it to the whipped cream.
Yum!
I had the same problem with the marshmallow topping that others have mentioned. Otherwise the cake was good – my daughter the chocoholic liked it. Not sure I’ll make this again until the problem with the marshmallow topping can be resolved. If it can be resolved it would be
great. It’s a lot of work for a cake that turns out only ok.
I had problem with the icing also. Cottage cheese like so sing cool whip for frosting
Followed the recipe exactly as shown, everything turned out GREAT!!! I don’t know why anyone had problems with the marshmallow topping, mine turned out so good that I wish I would have doubled it just to eat alone, mmm. Can’t wait to dig in!!!!
Made this for my boyfriends birthday. He absolutely loved it! Will make this again!!
This cake was meh. It was dry even with the poured on liquid. The marshmallow fluff was totally NOT necessary. It added so much sweetness and made the texture of the frosting look curdled. The pic shown in the recipe is not the result you’ll get. A dry, overly sweet cake you won’t want to eat.
I made this cake for a friend’s birthday and frankly I can’t understand why so many seemed to have problems. If your cake was dry it would have been dry no matter what recipe you followed. Ingredients are most always listed in a downward file but it doesn’t mean they all go together in a mixing bowl. I don’t understand how so many had problems with the frosting of cream and marshmallow fluff. I put the bowl and the beaters in the freezer to chill and whipped the cream until it kept a peak and with a wooden spoon added the fluff by the spoonful and mixed well before adding another spoonful . There were several people at my home for my friends birthday and when I came home from work every bit of the cake was gone. I had to make a second one to get a taste of it. Obviously it was a huge success. BTW, several years ago I found a recipe for chocolate fudge that was made in the microwave. One bag of semi sweet chips and a can of sweetened condensed milk in microwave safe bowl and microwave watching carefully and stirring to thoroughly combine them. Remove and add nuts or whatever you want and pour into a prepared pan and let it cool. Presto chango you have fudge that’s quite good. Sending wishes for your happy holidays
This cake was amazing!! The only change I made was I made a home made from scratch cake and not a box cake. But it was rich, yummy chocolate goodness. My family raved over it.
Made this and IT.WAS.AWESOME!!!! helpful hint: take this out of the fridge at least 30 minutes before eating so the chocolate in the holes has time to soften. It tastes better that way. I didn’t think this was difficult to make, just alot of steps. Turned out beautifully! A BIG, BIG hit at my house! Thanks for the recipe!
Thanks Kathy!
I thinking of making for 50 people, so at least 3 or 4 cakes. Has anyone used dark chocolate baking bars instead of chocolate chips to lessen the sweetness. Possibly adding some dark unsweetened cocoa and coffee when making the cake to be less sweet. Even thought about a few less pokes, since I will be making multiple cakes, like only triple recipe for 4 cakes instead of 4 . I have used to cocoa powder and coffee in brown mix and got raves about it.
Delicious!!
This cake is wonderful!! Thanks for the recipe and good directions!
Can this recipe be made with a Gluten Free Chocolate Cake Mix?