Chocolate Whoopie Pie Cake

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Chocolate Whoopie Pie Cake

Chocolate Whoopie Pie Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Cool & Chill Times: 1 hour 15 minutes
Total Time: 2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cakes, cocoa, heavy cream, marshmallow creme, semisweet chocolate
Servings: 10

Equipment

  • 2 9-inch round cake pans or three 8-inch round pans
  • 2 large bowls
  • electric mixer
  • whisk
  • toothpick
  • Wire Rack
  • small saucepan
  • aluminum foil

Ingredients

  • 3/4 cup unsalted butter soft
  • 1 3/4 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 cups unbleached all-purpose flour
  • 3/4 cup Dutch-process cocoa
  • 2 teaspoons baking powder
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups milk

Frosting:

  • 1 1/3 cups butter softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups marshmallow fluff coat the cup with cooking spray or lightly with oil first

Ganache:

  • 1/4 cup whipping/heavy cream
  • 1/3 cup semisweet chocolate pieces
  • rainbow sprinkles optional

Instructions

  • Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or three 8-inch round pans.
  • In a large mixing bowl cream together the butter, sugar and salt. Beat for 5 minutes on medium speed until light and fluffy.
  • In a separate bowl whisk the flour, cocoa and baking powder together.
  • Beat the eggs into the butter mixture one at a time. Mix together the milk with the vanilla. On low speed add 1/3 of the flour mixture to the creamed mixture and beat just until combined then add half the milk, another third of the flour, the remaining milk then the remaining flour. Scrape the sides and bottom of the bowl a couple of times in between.
  • Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes until a toothpick in center comes out clean.
  • Cool 5 - 10 minutes then turn out from the pans. Cool completely before frosting.

Frosting:

  • In a large bowl beat the butter on medium speed 2 minutes. Add the sugar and beat 6 minutes on medium speed until light and fluffy. Beat in vanilla. On low speed beat in the marshmallow fluff just until combined. Frost the cake with a nice thick layer of frosting in the middle. Refrigerate for 25 - 30 minutes before pouring the ganache on top.

Ganache:

  • In a small saucepan heat the whipping cream over medium heat until it comes to a simmer. Add the chocolate to a small, heat-proof bowl. Pour the hot cream over top and cover with aluminum foil. Let sit 3-4 minutes. Whisk until smooth. Allow to cool to lukewarm then pour over top of the cake. Spread it to the edges of the cake and allow to drip down the sides.
  • Garnish the top with rainbow sprinkles if desired.

Notes

Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Chocolate Whoopie Pie Cake
Amount per Serving
Calories
906
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
29
g
181
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
188
mg
63
%
Sodium
 
445
mg
19
%
Potassium
 
261
mg
7
%
Carbohydrates
 
121
g
40
%
Fiber
 
4
g
17
%
Sugar
 
90
g
100
%
Protein
 
8
g
16
%
Vitamin A
 
1440
mcg
160
%
Vitamin C
 
1
mg
1
%
Calcium
 
135
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!



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