Description
A rich and indulgent chocolate cake filled with a creamy chocolate ganache and topped with marshmallow whipped cream.
Ingredients
Scale
- 1 box (15 oz) Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box (eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz (about 2 cups) marshmallow fluff
- 1/2 cup semi-sweet chocolate chips
- 3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions for a 9×13-inch pan.
- Bake as directed, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10-15 minutes. While it’s still warm, use the round handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart.
- In a large microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup of heavy cream, and 12 oz of chocolate chips. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and the mixture is smooth and pourable.
- Pour the chocolate mixture evenly over the warm cake, making sure to fill all the holes. Use a spatula to spread any remaining mixture smoothly over the top.
- Let the cake cool completely on a wire rack, then refrigerate for at least 2 hours, or until the filling is set.
- In a large, chilled mixing bowl, use an electric mixer to whip the 1 1/2 cups of heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Gently fold in the marshmallow fluff by hand using a spatula until just combined and no white streaks remain.
- Spread the marshmallow whipped cream topping evenly over the chilled, filled cake.
- For the ganache, combine the remaining 1/2 cup of chocolate chips and 3 tablespoons of heavy cream in a small microwave-safe bowl. Microwave in 20-second bursts, stirring until smooth. Let it cool slightly for a minute or two.
- Transfer the ganache to a small zip-top bag, snip off a tiny corner, and pipe lines or a drizzle pattern over the top of the frosting. Use a toothpick or a knife to gently swirl the ganache into the frosting to create a marbleized effect.
- Refrigerate the finished cake for at least another hour to set the swirls. For the best flavor and texture, let the cake sit at room temperature for about 15-20 minutes before slicing and serving.
Notes
- Ensure the cake is completely cooled before adding the filling.
- For a more intense chocolate flavor, use dark chocolate chips in the filling.
- The cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg