By daily 
Marshmallow Chocolate Poke Cake
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15.25 oz box Devil’s Food Chocolate Cake Mix (plus ingredients listed on the box)
For the Ganache Filling:
1 (14 oz) can sweetened condensed milk
12 oz semi-sweet chocolate chips
1/3 cup heavy cream
For the Marshmallow Whipped Cream:
1 1/2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
7 oz (about 2 cups) marshmallow fluff
For the Chocolate Ganache Swirls:
1/2 cup chocolate chips
3 tablespoons heavy cream
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1. Prepare the Cake: 1οΈβ£ Bake Cake: Preheat your oven and bake the chocolate cake according to the box instructions in a 9Γ13 inch cake pan.
2οΈβ£ Poke Holes: While the cake is still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the cake.
2. Make the Ganache Filling: 3οΈβ£ Microwave Ganache: In a microwave-safe bowl, combine the sweetened condensed milk, heavy cream, and chocolate chips. Microwave for 30 seconds to 1 minute, then stir until smooth. If necessary, microwave in additional 15-second intervals until the chocolate is fully melted and smooth. The mixture should be pourable but not too runny. If too thick, reheat; if too thin, let it cool slightly.
4οΈβ£ Fill Holes: Pour the ganache mixture into the holes of the cake. Spread any remaining ganache evenly over the top of the cake. Let the cake cool for about an hour, then refrigerate until completely chilled.
3. Prepare the Marshmallow Whipped Cream: 5οΈβ£ Whip Cream: In a large bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
6οΈβ£ Add Marshmallow Fluff: Gradually mix in the marshmallow fluff until well combined. Spread the marshmallow whipped cream evenly over the cooled cake.
4. Add the Chocolate Ganache Swirls: 7οΈβ£ Make Ganache Swirls: In a small bowl, melt 1/2 cup of chocolate chips with 3 tablespoons of heavy cream until smooth. Transfer the melted ganache to a zip-lock bag, cut off a small corner of the bag, and pipe the ganache in swirls over the marshmallow topping.
8οΈβ£ Create Swirls: Use a toothpick or skewer to swirl the chocolate ganache into a marble pattern.
5. Chill and Serve: 9οΈβ£ Chill: Refrigerate the cake for at least an hour to allow the ganache and whipped cream to set properly.
π Serve: Slice and enjoy your decadent, chocolatey delight!
Notes:
Storage: Store the cake in the refrigerator to keep the whipped cream and ganache fresh. It should be good for up to 4 days.
Customization: Feel free to add extra toppings like chocolate shavings or sprinkles if desired.
Enjoy this indulgent treat thatβs sure to impress any chocolate fan! π«π«π«