Marshmallow Ding Dong Cake
Ingredients:
For the Cake:
1 box chocolate cake mix plus ingredients needed to prepare
1 cup mini marshmallows
For the Filling:
1 cup marshmallow fluff
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions:
Bake the Cake:
Preheat your oven to 350F 175C. Prepare two 9-inch round cake pans with cooking spray and parchment paper.
Prepare the chocolate cake mix according to the package instructions. Fold in the mini marshmallows.
Divide the batter evenly between the prepared pans and bake according to package instructions. Let the cakes cool completely.
Prepare the Filling:
In a large mixing bowl, whip the heavy cream until it starts to thicken.
Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Gently fold in the marshmallow fluff until fully combined.
Assemble the Cake:
Once the cakes are cooled, place one layer on a serving plate. Spread half of the marshmallow filling over the top.
Place the second cake layer on top and spread the remaining filling on top.
Make the Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth.
Frost the Cake:
Pour the ganache over the top of the cake, allowing it to drip down the sides. Let it set for a few minutes.
Serve:
Slice and enjoy your delicious Marshmallow Ding Dong Cake!
Tips:
For added texture, you can sprinkle some crushed graham crackers or chocolate shavings on top.
Store leftovers in the fridge for up to 3 days.
Enjoy your delightful cake!