If you like s’mores, you’re in for a treat with this scrumptious s’mores poke cake. We poke holes in a homemade chocolate cake and fill them with a homemade chocolate ganache. Then on top, you’ll find layers of marshmallow cream, chocolate, and graham crackers. It’s the ultimate s’mores dessert any time of year.
This chocolate poke cake is a bit different from a classic jello poke cake recipe. It has a full-on chocolate spin to it, that is sinfully delicious. If you love s’mores or even just chocolate for that matter, this dessert is gonna be a hit.
- Graham cracker crumbs
- Baking powder
- Baking soda
- Vegetable shortening
- Vanilla extract
- Melting chocolate
- Marshmallow cream
- Hershey’s chocolate bars
How to Make S’Mores Poke Cake
Preheat the oven to 350 degrees.
Now, start by working on your cake batter.
In a mixing bowl, mix the shortening and sugar until creamy. Then add the milk, eggs, and vanilla.
In a separate bowl, combine the dry ingredients: flour, graham cracker crumbs, salt, baking powder, and baking soda. Once mixed, combine with the wet ingredients.
Get it mixed up until most of the clumps are out.
Now spray a 13×9 baking dish with oil and pour in the cake batter. Cook at 350 for 30 minutes.
Once the cake is out let it cool a bit.
Then use the back of a wooden spoon and poke holes all over the cake. This is where the chocolate ganache will soak into the cake.
Whip up your homemade chocolate ganache and pour it over the cake. Let it cool completely.
Top the cake with marshmallow cream and Hershey’s chocolate candy bars.
You can use a kitchen torch like this one to melt the Hershey bars. If you don’t want to get a torch, pop it back in the oven (no need to turn it back on) until the bars are slightly softened.
Finally, don’t forget the crushed graham crackers. Sprinkle those over the top.
Slice and serve up this decadent s’mores poke cake.
- This chocolate poke cake can be stored at room temperature in an airtight container. The cake can store for 3-4 days at room temperature or opt to refrigerate and the cake will last for 4-5 days.
- You can also freeze the cake that you don’t plan to eat. Place in a freezer container and freeze for 3-4 months. Thaw on the counter or even warm up in the microwave.
- Instead of chocolate ganache, you can do vanilla pudding, chocolate pudding, or a combination of sweetened condensed milk and marshmallow fluff for the cake filling. If you opt for the latter, add Cool Whip as the first layer on top instead. See our other poke cakes at the bottom of the post for more ideas.
- If you don’t want to take the time to make a homemade chocolate cake, reach for a chocolate store-bought cake. You can also use a white cake mix or vanilla cake mix instead. Simply bake as directed and then add the ganache and toppings.
- Instead of whole chocolate bars, you could chop it up into smaller pieces so it would be easier for some to eat. You can also substitute them for semi-sweet chocolate chips.
- Add on other toppings if you want: candy bars chopped up, a few nuts, etc.
- If you want even more chocolate flavor, add a drizzle of hot fudge sauce.
- You can use a kitchen torch like this one to melt the Hershey bars. Useful for creme brulee too! If you don’t want to get a torch, just pop it back in the oven for a few seconds to soften the bars.
What is a poke cake?
Poke cakes are unique, as you bake a cake then poke holes all over the cake and pour on a sweet filling. The holes allow for the mixture to soak into the cake, making it extra rich and flavorful. From jello filling to puddings and even chocolate ganache.
Can I make this cake in advance?
If you want to get ahead, make the s’mores cake up to 24 hours in advance. With cake, it can dry out, so I wouldn’t make your poke cake more than a day before. Then slice and serve when you are ready.
Can I use mini marshmallows instead of marshmallow cream?
Go right ahead and swap the marshmallow creme for mini marshmallows for this recipe. Just sprinkle on the marshmallows and graham crackers. I liked the marshmallow cream as it evenly spread over the cake. But it is not required.
Check out my other poke cake recipes:
- 2 1/4 cups graham cracker crumbs
- 3/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 stick vegetable shortening I use coconut oil
- 3/4 cup sugar
- 1/2 tbs vanilla extract
- 3 eggs
- 1 cup milk
- 12 pack chocolate melts
- 1 tbs oil
- 7 oz marshmallow cream
- 6 chocolate candy bars I used Hershey bars
- 1/2 cup graham cracker crumbs
- In a mixing bowl, mix the shortening and sugar until creamy. Then add the milk, eggs, and vanilla.3/4 stick vegetable shortening, 3/4 cup sugar, 3 eggs, 1 cup milk, 1/2 tbs vanilla extract
- In a separate bowl, combine the dry ingredients: flour, graham cracker crumbs, salt, baking powder, and baking soda. Once mixed, combine with the wet ingredients.2 1/4 cups graham cracker crumbs, 3/4 cup flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp baking powder
- Spray a 13 x 9 baking dish with oil and pour in the cake batter. Cook at 350°F for 30 minutes.
- Let the cake sit and completely cool. The cake must be cool to poke holes in it. Once the cake has cooled, poke holes in the cake using the round handle of a wooden spoon.
- Melt the chocolate melts with the oil to create a ganache. Stir to combine completely. Pour the warm ganache over the cake and spread it into the holes as needed. Make sure each hole includes ganache.12 pack chocolate melts, 1 tbs oil
- Once the ganache has cooled, spread the marshmallow cream across the entire cake. Top cream with chocolate bars and using a torch, apply flame to marshmallow and chocolate before sprinkling crumbs over the cake.7 oz marshmallow cream, 6 chocolate candy bars, 1/2 cup graham cracker crumbs