Chocolate Cream Snack Cakes
Chocolate Cream Snack Cakes
Ingredients
For the Dark Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Marshmallow Cream Filling
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 7 ounces marshmallow fluff
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache Glaze
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon light corn syrup
For the White Swirl Decoration
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt for the chocolate cake.
⏱️ 3 min
- 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
⏱️ 2 min
- 4
Carefully stir in the boiling water until the batter is smooth and thin. The batter will be very liquidy.
⏱️ 2 min
- 5
Pour the batter into the prepared 9x13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 6
Let the cake cool completely in the pan on a wire rack. This is crucial before adding the filling.
⏱️ 60 min
- 7
While the cake cools, prepare the marshmallow cream filling. In a large bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.
⏱️ 5 min
- 8
Add the marshmallow fluff, heavy cream, and vanilla extract to the butter mixture. Beat on medium-high speed until well combined and fluffy, about 3-5 minutes.
⏱️ 5 min
- 9
Once the cake is completely cool, spread the marshmallow cream filling evenly over the top of the cake.
⏱️ 5 min
- 10
Chill the cake with the filling for at least 30 minutes to allow the filling to set slightly.
⏱️ 30 min
- 11
Prepare the chocolate ganache glaze. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
⏱️ 3 min
- 12
Add the semi-sweet chocolate chips and light corn syrup to the hot cream. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 5 min
- 13
Pour the warm ganache over the chilled cake, spreading it evenly with an offset spatula or the back of a spoon. If desired, use a textured metal scraper to create subtle ridges.
⏱️ 5 min
- 14
Chill the cake again for at least 30 minutes to allow the ganache to set.
⏱️ 30 min
- 15
Prepare the white swirl decoration. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick enough to pipe but still flow.
⏱️ 3 min
- 16
Transfer the white icing to a piping bag fitted with a small round tip (or a Ziploc bag with a tiny corner snipped off). Pipe continuous wavy lines across the entire chocolate-glazed cake.
⏱️ 5 min
- 17
Allow the white icing to set for a few minutes before cutting. Using a sharp knife, cut the cake into individual rectangular snack cakes. For clean cuts, wipe the knife clean between each slice.
⏱️ 5 min
- 18
Serve immediately or store in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cream Snack Cakes
Ingredients
For the Dark Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Marshmallow Cream Filling
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 7 ounces marshmallow fluff
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache Glaze
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon light corn syrup
For the White Swirl Decoration
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt for the chocolate cake.
⏱️ 3 min - 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
⏱️ 2 min - 4
Carefully stir in the boiling water until the batter is smooth and thin. The batter will be very liquidy.
⏱️ 2 min - 5
Pour the batter into the prepared 9x13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 6
Let the cake cool completely in the pan on a wire rack. This is crucial before adding the filling.
⏱️ 60 min - 7
While the cake cools, prepare the marshmallow cream filling. In a large bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.
⏱️ 5 min - 8
Add the marshmallow fluff, heavy cream, and vanilla extract to the butter mixture. Beat on medium-high speed until well combined and fluffy, about 3-5 minutes.
⏱️ 5 min - 9
Once the cake is completely cool, spread the marshmallow cream filling evenly over the top of the cake.
⏱️ 5 min - 10
Chill the cake with the filling for at least 30 minutes to allow the filling to set slightly.
⏱️ 30 min - 11
Prepare the chocolate ganache glaze. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
⏱️ 3 min - 12
Add the semi-sweet chocolate chips and light corn syrup to the hot cream. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 5 min - 13
Pour the warm ganache over the chilled cake, spreading it evenly with an offset spatula or the back of a spoon. If desired, use a textured metal scraper to create subtle ridges.
⏱️ 5 min - 14
Chill the cake again for at least 30 minutes to allow the ganache to set.
⏱️ 30 min - 15
Prepare the white swirl decoration. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick enough to pipe but still flow.
⏱️ 3 min - 16
Transfer the white icing to a piping bag fitted with a small round tip (or a Ziploc bag with a tiny corner snipped off). Pipe continuous wavy lines across the entire chocolate-glazed cake.
⏱️ 5 min - 17
Allow the white icing to set for a few minutes before cutting. Using a sharp knife, cut the cake into individual rectangular snack cakes. For clean cuts, wipe the knife clean between each slice.
⏱️ 5 min - 18
Serve immediately or store in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.