Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Blend until smooth.
- Gradually incorporate the boiling water into the batter; it will be thin, but that’s okay!
- Carefully pour the batter into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool for a few minutes.
- Using a fork, poke holes all over the surface of the warm cake.
- Evenly spread the marshmallows over the top, letting them sink into the holes.
- Cover the marshmallows with chocolate frosting, making sure to spread it evenly.
- Let the cake cool completely before serving.
Best ways to enjoy it
This Marshmallow Chocolate Poke Cake is delicious on its own, but consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Fresh berries also pair beautifully, adding a hint of tartness to balance the sweetness. For special occasions, a drizzle of chocolate or caramel sauce could take it over the top!
How to store
To keep your Marshmallow Chocolate Poke Cake fresh, store it in an airtight container in the refrigerator. It should stay good for about 4-5 days. If you’d like to freeze leftovers, wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy it again, simply thaw it in the fridge overnight.
Helpful cooking tips
- Make sure not to skip the step of cooling the cake a bit before poking holes; this prevents the cake from falling apart.
- Use mini marshmallows for easier spreading and a more uniform melt throughout the cake.
- If you’re short on time, store-bought frosting works beautifully, or you can jazz it up with a little bit of vanilla extract or a pinch of sea salt.
Creative twists
This recipe lends itself to delightful variations. Try adding peanut butter chips between the layers for a peanut butter chocolate poke cake, or scatter crushed Oreos on top for a cookies and cream twist. You can even incorporate different flavors of frosting, like strawberry or cream cheese, for a unique take. Feeling adventurous? Swap the chocolate frosting for a ganache topping to elevate the cake further.
FAQs
How long does it take to make this cake?
From start to finish, you can expect to spend about an hour making this cake, including baking time.
Can I use other types of frosting?
Absolutely! Feel free to mix it up with cream cheese icing, or even a rich caramel frosting for a different flavor profile.
What if I don’t have all-purpose flour?
You can substitute with cake flour or even whole wheat flour, but keep in mind that this may slightly alter the texture and density of the cake.
Enjoy making and sharing this wonderful Marshmallow Chocolate Poke Cake! It’s sure to become a favorite in your recipe collection.
