Chocolate Whoopie Pie Cake: a rich dense chocolate cake with marshmallow cream covered in a chocolate ganache. Literally a giant Hostess Cupcake.
My absolute favorite gas station treats are Diet Coke, Sour Cream and Cheddar chips and Hostess cupcakes. You can only imagine my surprise when I found a recipe that is similar to my favorite treat. This chocolate whoopie pie cake is a richly dense chocolate cake with marshmallow cream covered in a chocolate ganache. It is literally a giant Hostess Cupcake.
I think the hardest part of this recipe is waiting for it to cool completely before putting it all together. You make a quick bundt cake, slice it in half, fill it with a marshmallow filling and then top it with a chocolate ganache. Seriously so simple.
Ingredients
- 1 (15.25 oz) box chocolate fudge cake mix
- 1 (3.9 oz) box instant chocolate fudge pudding mix
- 3/4 c water
- 3/4 c vegetable oil
- 4 large eggs
- 1 c sour cream or greek yogurt
- 1 t vanilla
- Marshmallow Creme Filling:
- 10 T butter, room temperature
- 1 (7oz) carton marshmallow creme
- pinch of salt
- 1 1/2 t vanilla
- 2 c powdered sugar
- Chocolate Ganache:
- 1/2 c chocolate chips
- 3 T whipping cream
Instructions
- Preheat oven to 350 degrees. For the cake: grease and flour a 12 cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick comes out clean. Remove from the oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once the cake is cool, slice in half horizontally.
- For the Marshmallow creme filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half over the creme filling.
- For the chocolate ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over the chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted, place in the microwave and heat stirring every 10 seconds until mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in refrigerator. Bring to room temperature before serving.
- Recipe by: The Recipe Critic
I came across this recipe on The Recipe Critic’s blog. I always visit her site when I can’t decide what to make for dinner or when I need to take something to a party. It’s the absolute best!
I love that it is so easy that even my children can help make it. They definitely loved eating it! So give it a try and you will be amazed at the sweet memories this treat creates.
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