Description
A classic chocolate snack cake with a marshmallow-fudge filling and a glossy chocolate shell.
Ingredients
Scale
- 180 g (1 1/2 cups) cake flour or all-purpose flour
- 200 g (1 cup) granulated sugar
- 40 g (1/3 cup) unsweetened cocoa powder
- 6 g (1 1/4 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 4 g (3/4 tsp) salt
- 2 large eggs (≈100 g)
- 240 ml (1 cup) whole milk
- 60 ml (1/4 cup) vegetable oil
- 5 ml (1 tsp) vanilla extract
- 60 ml (1/4 cup) simple syrup (optional)
- 240 g (2 cups) confectioners’ sugar (filling)
- 113 g (1/2 cup) unsalted butter (filling)
- 60 ml (1/4 cup) corn syrup (filling)
- 5 ml (1 tsp) vanilla (filling)
- A pinch of salt (filling)
- 300 g (10.5 oz) bittersweet chocolate (coating)
- 30 g (2 tbsp) vegetable shortening or neutral oil (coating)
Instructions
- Prepare the dry ingredients by whisking flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
- Combine the wet ingredients in a separate bowl, whisk and then pour into the dry ingredients, stirring until just combined.
- Preheat the oven to 175°C (350°F). Fill the greased pans with batter and bake for 14–16 minutes.
- Make the filling by beating butter and then adding confectioners’ sugar, corn syrup, vanilla, and salt. Beat until light and fluffy.
- Fill each cake center with about 30-40 g of filling or sandwich two cakes with the filling.
- Chill the cakes to firm up the filling before coating.
- Prepare the chocolate coating by melting bittersweet chocolate with neutral oil until smooth and dipping each cake to cover.
Notes
Chill assembled cakes before glazing to prevent leaks. For best flavor and texture, serve at room temperature.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg