Description

This really is the best S’mores Poke Cake recipe ever- buttery graham cracker crust, moist chocolate cake, fluffy marshmallow filling, rich chocolate topping, whipped cream, and toasted marshmallows! It’s an easy, no-fail dessert everyone will love.

Ingredients

For the Graham Cracker Crust:

2 cups graham cracker crumbs
2 Tablespoons sugar
1/2 cup melted butter

For the Chocolate Cake:

1 box of chocolate cake mix (plus ingredients listed on the box)

For the Marshmallow Filling:

1 (7 oz.) jar marshmallow fluff
2 Tablespoons hot water

For the Chocolate Filling:

1 (3.9 oz) box instant chocolate pudding mix
2 cups milk-room temperature
1/3 cup unsalted butter
5 oz. milk chocolate-finelly chopped

For the Topping:

2 cups whipped cream
1 1/2 cups mini marshmallows
1/2 cup graham cracker chunks
1/4 cup milk chocolate-chopped into small pieces or milk chocolate chips
Chocolate topping or hot fudge sauce for drizzling-optional

Instructions

Prepare the crust:

Grease a 9×13-inch baking dish and set aside.
Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of a 9×13-inch baking dish. Place in the fridge while mixing the cake.

Chocolate Cake:

Prepare the cake as listed on the box. Pour the batter over the crust, smooth the top, and bake according to the box instructions.
When the cake is baked and slightly cooled (5-10 minutes), poke holes all over the cake with the handle of a wooden spoon. Do not poke all the way to the bottom, just about 2/3 of the height.

Marshmallow Filling:

Stir marshmallow fluff with hot water to thin it slightly. Transfer into a Ziploc bag, cut off the corner, and pipe it into the holes.

Chocolate Filling:

Melt chopped chocolate and butter, stir to combine, then set aside.
Whisk pudding mix with milk, just to combine, then stir in melted chocolate mixture, and pour over the cake.
Chill: Refrigerate for at least 2–3 hours until fully set.

Add Toppings:

Spread whipped cream on top, and sprinkle with mini marshmallows. If you have a kitchen torch, use it to slightly toast the mini marshmallows.
Sprinkle with graham cracker chunks and chocolate chunks or chips. Finally, drizzle with chocolate topping.

Notes

If you don’t have a kitchen torch, you can still get that beautiful toasted marshmallow topping! Scatter the mini marshmallows in a single layer on a cookie sheet lined with parchment paper and place them under the broiler for a few seconds. Watch them closely — they toast very fast, 15-30 seconds! Once they’re golden brown, on top, let them cool for a minute, then gently lift them off the paper and use them to top your S’mores Poke Cake.

If your marshmallows are fresh and sticky, they can melt and glue themselves to the parchment paper. It works best with slightly stale marshmallows, since they hold their shape and release easily once cooled!