S’mores Poke Cake

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. 

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.

Storage

• 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.

Recipe Notes

• 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. 

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