Description
A classic Hostess-style cake with a glossy chocolate shell, pillowy sponge, and stable marshmallow filling.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 30 g (1/4 cup) unsweetened cocoa powder
- 240 g (1 1/4 cups) granulated sugar
- 8 g (1 1/2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 5 g (1 tsp) kosher salt
- 56 g (4 tbsp) unsalted butter, melted
- 240 ml (1 cup) whole milk
- 120 ml (1/2 cup) buttermilk
- 2 large eggs
- 10 ml (2 tsp) vanilla extract
- 340 g (about 1 jar) marshmallow fluff
- 120 ml (1/2 cup) heavy cream
- 300 g (10.5 oz) semisweet chocolate
- 15 ml (1 tbsp) neutral oil
- Optional: a pinch of espresso powder
Instructions
- Preheat the oven to 175°C (350°F) and prepare the pans.
- Whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients in a separate bowl and fold into the dry ingredients.
- Divide the batter into prepared pans and bake for 20–30 minutes.
- Combine marshmallow fluff and heavy cream, then whip until medium peaks form.
- Level the cooled cakes and pipe marshmallow filling between layers.
- Chop chocolate and make the glaze with heavy cream and neutral oil.
- Glaze the assembled cake and allow to set before slicing.
Notes
For best results, weigh dry ingredients for consistency. This cake can be stored for up to 4 days in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 42g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg