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Marshmallow Chocolate Poke Cake Recipe

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This recipe for Marshmallow Chocolate Poke Cake is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15.25 oz) Devils Food Chocolate Cake Mix (plus ingredients listed on the box)
1 (14 oz) can sweetened condensed milk
1 (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 tsp vanilla
1 (7 oz) marshmallow fluff

For Chocolate Ganache Swirls:
1/2 cup chocolate chips
3 tbsp heavy cream
Directions:
Directions:
1. Bake cake according to box directions in a 9x13 inch cake pan.
2. Using a handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly and make filling.
3. Place sweetened condensed, 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 its too thick, reheat it. If its too thin, set aside to cool and thicken slightly. Transfer the mixture in a measuring jug and pour in the holes. Spread remaining chocolate on top. Set aside to cool, about an hour, then refrigerate until completely cooled.
4. To make the topping, whip heavy cream until it begins to thicken, add powdered sugar and vanilla and whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over cooled cake.
5. Melt 1/2 cup chocolate chips with 3 tablespoons heavy cream until smooth. Transfer the mixture in a zip-lock bag, cut off the corner and pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.

 

 

 

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