Description
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients required by the mix)
- 1 tsp espresso powder (optional for enhanced chocolate flavor)
For the Filling:
- 1 cup marshmallow cream
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
For the Topping:
- 1 cup chocolate ganache (melted chocolate + heavy cream)
- 1 cup whipped cream
- Optional garnishes: mini marshmallows, chocolate curls, sprinkles
Instructions
- Prepare the Cake Base:
- Preheat your oven according to the cake mix instructions.
- Mix and bake the chocolate cake as directed. Let it cool slightly.
- Poke the Holes:
- Use the handle of a wooden spoon to poke holes evenly across the cake surface.
- Make the Filling:
- Warm the marshmallow cream slightly.
- Mix with sweetened condensed milk and vanilla extract until smooth.
- Fill the Cake:
- Pour the filling over the cake, ensuring it seeps into the holes. Spread evenly.
- Add the Topping:
- Spread a layer of chocolate ganache over the cake.
- Add whipped cream and garnish with marshmallows, chocolate curls, or sprinkles.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours to set. Slice and serve chilled.
Notes
For a lighter option, substitute Greek yogurt for the sweetened condensed milk in the filling.
Customize the topping with seasonal garnishes like crushed candy canes or fresh fruit.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes