Marshmallow Chocolate Poke Cake

• porce: 12 servings
• aktivní čas: 30 minutes
• celkový čas: 1 hour

Ingredience

15 ¼ oz box Devils 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

1 ½ cups heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla

7 oz. (about 2 cups) marshmallow fluff

½ cup chocolate chips

3 Tablespoons heavy cream

Pokyny

Bake cake according to box directions in a 9×13 cake pan.

Using the handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly and make the filling.

Place sweetened condensed milk, 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 it’s too thick, reheat it. If it’s too thin, set aside to cool and thick slightly. Transfer the mixture to a measuring jug and pour in the holes. Spread the remaining chocolate on top. Set aside to cool, for about an hour, then refrigerate until completely cooled.

To make the topping, whip heavy cream until it begins to thicken, add powdered sugar, vanilla, and whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over the cooled cake.

Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer the mixture to a zip-lock bag, and cut off the corner. Pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.

Poznámky

1. To make a box cake better and more tender, use buttermilk instead of the water, add an extra egg, and replace the oil with double the amount of melted butter.

2. Delicious as is, but it was a bit laborious (and expensive!) to make, so I tried the following:

• Used chocolate pudding instead of ganache

• Skipped the chocolate in the cream topping

• Used a different marshmallow cream, not Jet Puffed

I was hoping to be putting would keep things moist, but I think I should have poured it on while the cake was warm or I should have thinned out the pudding. It was too thick to go in the holes.

The whipped cream ended up being too sweet with the different marshmallow fluff. Maybe adding the dark chocolate would have helped make it a little less sweet because of its bitterness, but I will cut back on the sugar if I use this brand again.

3. Next time, make the topping less sweet and regardless of whether I'm using ganache or pudding, make it thinner so it pours more easily into the holes.