Deep dark chocolate cake, layered around a rich and creamy filling, topped with a wonderful fudge glaze – a chocolate lover’s dream. This cake reminds me of Ho Ho’s, but so much better. What’s not to love!
Cake:
- 1 3/4 cups (12 1/4 ounces) granulated sugar
- 2 1/4 cup (9 1/2 ounces) unbleached all-purpose flour
- 2 tablespoons (1/2 ounce) cornstarch
- 3/4 cup (2 1/4 ounces) Dutch processed cocoa
- 3/4 cup (6 ounces) buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup (3 1/2 ounces) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (8 ounces) hot water
Filling:
- 1/4 cup (1 5/8 ounces) vegetable shortening
- 1/4 cup unsalted butter, at room temperature
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 cup (4 ounces) powdered sugar
- 1/ 4 cup (2 3/4 ounces) corn syrup
- 3/4 cup (4 1/2 ounces) marshmallow creme
Glaze:
- 1/2 cup (4 ounces) heavy cream
- 2 tablespoons (1 1/2 ounces) corn syrup
- 1 cup (6 ounces) bittersweet
- Pinch of salt
- Chocolate, chopped fine
- Preheat oven to 350°F
- Prepare 2 (9 inch) round cake pans; greased, floured & lined with parchment paper.
- In a large bowl or food processor, sift together the sugar, flour, cornstarch, cocoa, buttermilk, baking powder, baking soda and salt.
- Add the eggs, oil and vanilla; beat on medium speed for about 2 minutes.
- Stir in the hot water to batter; the batter will be thin.
- Pour the batter into the prepared pans.
- Bake @ 350°F for 30 to 35 minutes, or until toothpick inserted into the center of cake comes out clean.
- Cool for 10 minutes in the pans, and then turn them out to cool completely on a baking rack.
- Use a bread knife or cake leveler to level the top of each cake. Divide each cake into two layers.
- For filling, beat together the shortening, butter, salt, vanilla extract and powdered sugar until fluffy.
- Beat in corn syrup, a bit at a time, until well blended.
- Beat in the marshmallow crème, just until blended. Set aside.
- For glaze, place ingredients in a small saucepan and warm over law heat, stirring often, until the chocolate has melted and the mixture is smooth.
- Cool, stirring occasionally, for 10 to 15 minutes, so that the glaze thickens slightly but is still pourable.
- Assembly: place one layer of cake, on a cardboard cake circle. Spread with the filling. Top with another cake layer, repeat until cake is assembled. The top of the cake should be the bottom of one of the cakes (square edges). Use bread knife to even out sides of cake.
- Make 1 batch of ganache frosting (page 44) and frost top and sides of cake, making a smooth surface for glaze.
- Place cake on a cake rack with jelly roll pan underneath.
- Pour the glaze very slowly over the top of the cake, being careful to glaze entire cake. If the mixture is to thin, let it cool longer.