A unique and delectable cake for chocolate and marshmallow lovers. The taste of a great combination of these two ingredíєnts would most likely impress you! For an enticing, sweet taste, the chocolate cake is layered with a sweetened condensed milk chocolate ganache, marshmallow frosting, and extra chocolate ganache. As the cake melts in your mouth, interweave it in layers. The ice cream coating, which combines the soft Marshmallow marshmallow flavor with the bitterness of chocolate, is the star of this dish. This gives the cake its perfection, harmony, and deliciousness.
This is a simple recipe that will be a нιт at any reunion, weekend get-together, or birthday celebration. Please use this cake to bring joy to your family members!
15.25 oz box Devil’s Food Chocolate Cake Mix, plus ingredíєnts listed on the box
1 (14 oz.) can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1/3 cup heavy cream
Marshmallow Whipped Cream:
1 ½ cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
7 oz. (about 2 cups) marshmallow fluff
For Chocolate Ganache Swirls:
½ cup chocolate chips
3 Tablespoons heavy cream
In a 9×13 cake pan, bake the cake according to the package instructions.
Poke holes all over the warm cake with the handle of a wooden spoon. Allow to cool slightly before proceeding to the filling.
In a microwave-safe bowl, combine sweetened condensed milk, heavy cream, and chocolate chips. Microwave on high for 30 seconds to 1 minute. Stir until smooth, adding more microwave time if necessary to fully melt the chocolate. The consistency of the mixture should be pourable but not runny. Reheat it if it’s too dense. Set aside to cool and thicken slightly if it’s too thin. Fill the holes with the mixture from a measuring bottle. Top with the remaining chocolate. Allow to cool for about an hour before refrigerating until absolutely cool.
To make a coating, place heavy cream in a mixing bowl and whisk until the cream has thickened slightly. Continue to beat in the powdered sugar and vanilla until the ingredíєnts are fully mixed and a thick paste with hard tops forms. Continue to incorporate the marshmallows into the mixture. On top of the cooled cake, spread the cream.
In a saucepan, melt 1/2 cup shredded chocolate with 3 tablespoons of heavy cream. If the mixture is finished, move it to a jar with a zip lock, cut off the corner, and spill the chocolate ganache all over the top, creating a marble shape with a toothpick or spinning skewer.
Sweetened condensed milk, fatty cream, and chocolate are used to make the filling in this recipe. This combination is superior to both traditional chocolate ganache and chocolate fudge.
Instead of filling the filling layer with chocolate, you can use pudding, cheesecake, fruit jam, or other inventive ways to incorporate this recipe. Wishing you luck with this cake, and we hope you’ll share your thoughts and photos with us!