Marshmallow Chocolate Poke Cake (Gooey & Rich)

1. Prepare the cake: Preheat the oven to 170°C (340°F). In a mixing bowl, whisk the eggs and sugar until the mixture turns lighter in colour, slightly thickened, and foamy around the edges — this dissolves the sugar and adds a touch of air for a softer crumb. Whisk in the milk, vegetable oil, and vanilla until the liquid mixture is smooth and cohesive.

   In a separate bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt to remove any cocoa lumps and distribute the leavener evenly. Add the dry ingredients to the wet mixture and whisk just until a smooth, glossy batter forms; avoid overmixing once the flour is added so the cake stays tender. Pour the batter into a greased rectangular baking dish, spreading it into the corners so the surface is level. Bake for 25–30 minutes, or until the edges look set, the top springs back when gently pressed, and a toothpick inserted in the centre comes out clean or with a few moist crumbs. Let the cake cool in the dish for 10 minutes; it should still feel warm but not hot.

2. Poke the cake: While the cake is warm, use the end of a wooden spoon or a sturdy straw to poke holes evenly all over the surface. Space them so each slice will have several channels for filling, and avoid pushing all the way to the bottom of the dish. Wipe the tool as needed to keep the holes neat and prevent tearing.
3. Fill with marshmallow cream: In a small bowl, mix the marshmallow cream with 2 tbsp milk to loosen; add up to 1 more tablespoon only if needed. Aim for a thick, pourable consistency (like a slow‑flowing syrup) that will seep into the holes without pooling excessively. Slowly pour the mixture over the cake, guiding it so it flows into the poked channels. Use the back of a spoon to nudge any cream toward gaps and to create a thin, even coating over the surface. Let it stand briefly so the filling settles into the crumb.
4. Whip the topping: Prepare the whipped topping with the cold milk according to the packet directions (cold helps it whip quickly and hold its structure). If using homemade whipped cream, whip just to soft–medium peaks so it spreads smoothly. Spread the topping evenly over the fully cooled, filled cake, using a light hand to avoid pulling up the marshmallow layer. Smooth the top.
5. Make the chocolate drizzle: Combine the chopped chocolate and heavy cream in a microwave‑safe bowl and heat in short bursts, stirring between each, until completely melted and glossy. Alternatively, melt gently over a double boiler, stirring constantly to prevent scorching. Let the mixture cool slightly so it’s fluid but no longer hot — this prevents melting the whipped layer — then drizzle over the top in thin ribbons or a zigzag pattern.
6. Garnish (optional): Sprinkle mini marshmallows, chocolate shavings, or crushed nuts over the surface for extra texture and flair. Press lightly so the toppings adhere without compressing the whipped layer. Refrigerate the cake for several hours before slicing to allow the layers to set and the flavours to meld.

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