Marshmallow Chocolate Poke Cake (Gooey & Rich)

Notes

Make‑ahead: Bake the cake base a day in advance. Keep it covered at room temperature, then poke and add the marshmallow filling while the cake is slightly warm. Add the whipped topping and chocolate drizzle after the cake has cooled completely.

Storage: Cover and refrigerate the finished cake for up to 3 days. Because of the whipped topping, freezing is not recommended; the texture may become grainy once thawed.

Serving: Serve well‑chilled for the cleanest layers, or let stand at room temperature for about 10 minutes for a softer bite. Add optional toppings (mini marshmallows, chocolate shavings, or crushed nuts) just before serving to keep them crisp.

Flavour note: Using milk chocolate yields a sweeter, creamier drizzle, while dark chocolate adds a deeper cocoa contrast — both work beautifully with the marshmallow layer.