Chill before serving: Let the cake chill in the fridge for a few hours before serving — it tastes even better cold and slices much more cleanly.
Don’t skip the poking step: Those channels are what give the cake its gooey, rich texture by drawing the marshmallow cream down into the crumb.
Mix just until smooth: After adding the dry ingredients, stop as soon as the batter looks uniform. Overmixing can develop gluten and make the cake dense.
Sift the dry ingredients: Cocoa tends to clump. Sifting ensures a lump‑free batter and even rise.
Check doneness carefully: Start checking at the early end of the bake window. A toothpick should come out clean or with a few moist crumbs — wet batter means it needs more time.
Poke while warm: The cake should be warm but not hot when you poke; this helps the holes stay tidy and encourages the filling to seep in evenly.
Cool the drizzle slightly: Let the melted chocolate rest briefly so it’s pourable but not hot; this keeps the whipped topping from softening.
Clean slices: Use a thin, sharp knife, wiping it between cuts. For extra neat edges, chill the cake well before slicing.
