Poke Cake with marshmallow fluff

It’s incredibly simple to make and a big favorite at gatherings! If you like chocolate, you should try this luscious dessert.

Devils Food Chocolate Cake Mix (15.25 oz) additional ingredients stated on the box

1 can sweetened condensed milk (14 oz.)

Semi-sweet chocolate chips (12 oz.)

heavy cream, 1/3 cup

Whipped Marshmallow Cream

12 cup cream (heavy)

a third of a cup of powdered sugar

1 teaspoon vanilla extract

marshmallow fluff, 7 oz. (approximately 2 cups)

Swirls of Chocolate Ganache:


a third of a cup of heavy cream


In a 913 cake pan, bake the cake according to the package directions.

Poke holes all over the warm cake with the handle of a wooden spoon. Allow it cool somewhat before proceeding to the filling.

Combine the sweetened condensed milk, heavy cream, and vanilla extract in a mixing bowl.

In a microwave-safe bowl, combine chocolate chips. Microwave on high for 30 to 1 minute. Stir until smooth, adding more microwave time if necessary to completely melt the chocolate. The consistency of the mixture should be pourable but not runny. Reheat it if it’s too thick. Set aside to cool and thicken slightly if it’s too thin. Fill the holes with the mixture from a measuring jug. Top with the remaining chocolate. Allow to cool for an hour before refrigerating until totally cool.

To prepare the topping, whisk heavy cream until it thickens slightly, then add powdered sugar and vanilla and continue to whip until stiff peaks form. Mix in the marshmallow fluff gradually. Over the cooled cake, spread the topping.
12 cup chocolate chunks, 3 tablespoons heavy cream, melted until the mixture is completely smooth Transfer the mixture to a zip-lock bag, cut the corner off, and pipe the chocolate ganache all over the top, swirling with a stick or skewer to get a more marbleized pattern.

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