Instructions
Step 1: Bake the Cake Preheat your oven to the temperature specified on the cake mix box, and grease a 9×13-inch baking pan. Prepare the cake batter according to the box instructions, adding the required eggs, oil, and water. Once mixed, pour the batter into the prepared pan and bake according to the box directions. As the cake bakes, your kitchen will fill with the irresistible smell of chocolate, setting the stage for the decadence to come.
Once the cake is baked, remove it from the oven and let it cool for a few minutes. Then, using the handle of a wooden spoon (or another similar tool), poke holes all over the warm cake. Be sure to poke deep enough so the ganache can soak in, but not so deep that the cake falls apart. Set the cake aside to cool slightly while you prepare the filling.
Step 2: Make the Ganache Filling In a microwave-safe bowl, combine the sweetened condensed milk, semi-sweet chocolate chips, and heavy cream. Microwave in short bursts of 30 seconds to 1 minute, stirring in between until the chocolate is completely melted and the mixture is smooth. The ganache should be thick but pourable—if it’s too thick, microwave it a little longer; if it’s too thin, allow it to cool slightly.
Once the ganache has reached the right consistency, pour it into the holes of the cake, allowing the mixture to soak in. Spread the remaining ganache over the top of the cake. Let the cake sit for an hour to allow the ganache to set and absorb into the cake. Then, place the cake in the refrigerator to chill for at least an hour, or until completely cooled.
Step 3: Make the Marshmallow Whipped Cream In a mixing bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form. Gently fold in the marshmallow fluff until the mixture is smooth and airy. The result is a light, fluffy marshmallow cream that will beautifully complement the chocolate cake. Spread the whipped cream over the cooled cake, covering it evenly.
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