Marshmallow Chocolate Poke Cake

Prep Time: 30 minutes | Cooking Time: 3 minutes | Total Time: 33 minutes
Yield: 12-16 servings | Category: desserts | Method: bake | Cuisine: American
Bake cake according to box directions in a 9×13 cake pan.
Using the handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly.
For the filling, place sweetened condensed milk, heavy cream, and chocolate chips in a microwave-safe bowl. Microwave for about 30 seconds to 1 minute, stirring until smooth. Adjust consistency as needed and pour into the holes, spreading the remaining chocolate on top. Cool for about an hour, then refrigerate.
For the topping, whip heavy cream to thicken, then add powdered sugar and vanilla, whipping to stiff peaks. Gradually mix in marshmallow fluff and spread over the cooled cake.
Melt the chocolate chips with heavy cream for the ganache swirls, transfer to a zip-lock bag, snip the corner, and pipe all over the top. Create swirls with a toothpick or skewer.