INGREDIENTS:
For the Cake:
1 (15.25 oz) box Devil’s 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
For the Marshmallow Whipped Cream:
1 ½ cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
7 oz (about 2 cups) marshmallow fluff
For the Chocolate Ganache Swirls:
½ cup chocolate chips
3 Tablespoons heavy cream
INSTRUCTIONS:
Bake the Cake:
Preheat your oven and prepare the cake mix according to the package instructions. Bake in a 9×13-inch cake pan.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. Set aside to cool slightly.
Prepare the Filling:
In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz chocolate chips, and 1/3 cup heavy cream.
Microwave for 30 seconds to 1 minute, stirring until the mixture is smooth. If necessary, microwave more to melt the chocolate completely.
The mixture should be pourable but not too runny. Adjust the consistency if needed by reheating or letting it cool slightly.
Transfer the chocolate mixture to a measuring jug and pour it into the holes of the cake. Spread any remaining chocolate on top.
Allow the cake to cool for about an hour, then refrigerate until completely cooled.
Make the Marshmallow Whipped Cream:
In a large bowl, whip the heavy cream until it begins to thicken.
Add powdered sugar and vanilla, and continue whipping until stiff peaks form.
Gradually mix in the marshmallow fluff until well combined.
Spread the marshmallow whipped cream over the cooled cake.
Prepare the Chocolate Ganache Swirls:
Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth.
Transfer the ganache to a zip-lock bag, cut off the corner, and pipe swirls over the marshmallow topping.
Use a toothpick or skewer to create a marbleized pattern.
Serve:
Slice and enjoy your delicious Marshmallow Chocolate Poke Cake!
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