Me and my big ideas, right? Sometimes, there’s a reason that desserts are mass-produced in huge factories with their fancy ding-dong shaping machines and magical ding-dong dipping pools full of chocolate. They probably even have their own version of Oompa-Loompas, perfectly injecting each one with just the right amount of marshmallow cream.
I just have little old me. And a three-year-old helper – who happens to love marshmallow cream – and ALWAYS, ALWAYS manages to drop a spoon, beater or spatula dipped in the stuff on the floor. But, before it hits the floor, it bounces off the counter top, the bar stool, her leg, her foot, the kitchen island and the dog.
Ok, in all honesty, these really weren’t that hard. They were just super time consuming and tedious. You start by baking two cakes, then allowing them to cool completely. Then, you have to use a biscuit cutter to shape the rounds, cut cones out of the bottom of each one, fill them with cream, replace the cone and then, the hard part. Frosting them.
It seems like you should just be able to spoon ganache over the top and let it run down. Doesn’t work. A pastry brush works, but it picks up all of the crumbs from the cake. So, I used my small offset spatula and hand frosted each one.
That was fun.
Actually, it was a little bit fun. But I’m one of THOSE people who enjoy things like that.
Next time, I’ll make a ganache that hardens completely. This one stayed pretty soft and they were a bit of a mess to eat. I might also frost them first and then inject the filling from the bottom after they’ve set up.
Live and learn. But all in all? Worth it. The cake is spongy and uber-moist, and the chocolate ganache cuts the sweetness of the cream filling.
Give them a try, I know you’ll love them.
- 1 and 2/3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1 and 1/3 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 ounces semi-sweet chocolate, chopped
- 1 cup hot, brewed coffee
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
Preheat oven to 300 degrees (F). Prepare two 9-inch round cake pans by spraying with cooking spray, then lining with parchment, then spraying parchment with cooking spray. Set aside.
- 7 oz marshmallow creme/fluff
- 3 and 1/2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 12 Tablespoons unsalted butter, room temperature
- 3 Tablespoons heavy whipping cream
- 12 ounces semi-sweet chocolate
- 1 cup heavy cream
- 1 Tablespoon unsalted butter, room temperature