Description

This Hostess Cake features a delightful combination of chocolate and marshmallows, layered with light whipped cream. It’s quick to prepare and perfect for any occasion, appealing to both kids and adults with its homemade charm.

Ingredients

Scale

1 cup plus 1 tbsp (150g) all-purpose flour
⅓ cup (28g) cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup (150g) granulated sugar
¼ teaspoon salt
1 large egg
¼ cup (60ml) oil
⅓ cup (80ml) whole milk
1 teaspoon (5ml) pure vanilla extract
½ cup (120ml) hot coffee
5 oz (142g) marshmallows
3 tablespoon (42g) unsalted butter
1 cup (273ml) 35% heavy whipping cream
5 oz (142g) semisweet dark chocolate
⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream
1 teaspoon (7ml) honey or corn syrup

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Instructions

Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang to assist with removal later.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Incorporate sugar and salt, whisking well.
Create a well in the dry mixture and add the oil, egg, milk, and vanilla. Whisk until just combined, then add the hot coffee and mix until smooth.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely in the pan, then level the cake top if necessary.
For the marshmallow cream filling, melt the butter over the marshmallows in the microwave, stirring every 30 seconds for 2-3 minutes. Stir until smooth and let it cool to near room temperature.
Whip cold cream in a bowl until stiff peaks form, then mix in half of it with the cooled marshmallow mixture. Fold in the remaining whipped cream and chill for 15 minutes.
Slice the cooled cake in half horizontally to create two layers. Reserve some marshmallow filling and spread the rest on the bottom layer. Stack the second layer on top and refrigerate.
To prepare the ganache, heat the cream with honey until boiling, then pour it over the chopped chocolate. Let sit for 2 minutes and whisk until smooth and glossy.
Remove the cake from the fridge and pour the ganache over the top, allowing it to drip down the sides. Work quickly as it will set soon after.
Finally, fill a piping bag with the reserved marshmallow cream and pipe decorative loops on top of the cake. Slice and enjoy!

Notes

For an extra flavor boost, you can add a pinch of espresso powder to the batter or ganache.
Ensure the marshmallow filling is cool before mixing with whipped cream to maintain fluffiness.
Store leftovers in the fridge to keep the ganache from melting.

Nutrition

Serving Size: 1 slice
Calories: 315
Sugar: 20g
Sodium: 150mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg