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Ingredients:
- 1 teaspoon vanilla extract
- 15.25 oz box Devil’s Food chocolate cake mix
- 7 oz marshmallow fluff
- 1/3 cup heavy cream (for filling)
- 1/2 cup chocolate chips (for ganache)
- 1 (14 oz) can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 3 tablespoons heavy cream (for ganache)
- 1 1/2 cups heavy cream (for whipped topping)
- 1/3 cup powdered sugar
Instructions:
- Preheat the oven and bake the cake according to the package directions in a 9×13-inch pan.
- Remove the cake from the oven and poke holes all over the surface using the handle of a wooden spoon.
- In a microwave-safe bowl, combine condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips. Microwave in short intervals, stirring until smooth.
- Pour the chocolate mixture over the cake, letting it sink into the holes.
- Allow the cake to cool completely, then refrigerate until well chilled.
- Beat 1 1/2 cups heavy cream until thick. Add powdered sugar and vanilla, then gently fold in marshmallow fluff.
- Spread the marshmallow whipped topping evenly over the chilled cake.
- Melt 1/2 cup chocolate chips with 3 tablespoons heavy cream until smooth to make the ganache.
- Drizzle or pipe the ganache over the cake in decorative swirls.
- Chill again briefly, slice, and serve.
