Description
A rich, decadent chocolate cake layered with fluffy cream filling and topped with smooth chocolate ganache—a nostalgic dessert that tastes just like the classic snack cake!
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
- 1 cup (226 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 jar (7 oz or 198 g) marshmallow fluff
- 2 teaspoons vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat until smooth and combined.
- Gradually stir in the boiling water. The batter will be thin—this is normal.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and mix until fluffy.
- Add the marshmallow fluff and vanilla extract, beating until the filling is light and creamy.
- Place one cake layer on a serving plate. Spread the cream filling evenly over the top.
- Place the second cake layer on top, gently pressing down. Chill the cake for 15-20 minutes to firm up the filling.
- Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until just simmering (do not boil).
- Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly to thicken.
- Pour the ganache over the top of the chilled cake, spreading it evenly with an offset spatula and letting it drip down the sides.
- Refrigerate the cake for 15-20 minutes to set the ganache. Slice and serve.
Notes
- The batter will be thin—this is normal for this recipe.
- Chilling the cake before adding ganache helps set the filling and makes it easier to spread the topping.
- Leftover cake can be stored in the refrigerator, covered, for up to 3 days.
- This cake is perfect for celebrations and special occasions.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 36g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
