You really need to make this cake. It’s like ridiculously good. The perfect chocolate cake with marshmallow cream frosting, chocolate ganache and pretty vanilla swirls to top it off. It’s basically a hostess cupcake, but super-sized. And I’ll say it again … soooo gooooood!
Plus, look at that cake to filling ratio. That is what I’m talking about.
The cake is baked in a roughly 12 X 18 rimmed sheet pan [1] that is greased and lined with parchment paper and then greased again on top of the parchment paper and dusted with cocoa. (I like to use cocoa instead of flour for chocolate cakes). Allow some of the parchment paper to overlap on either side of the pan to aid in transferring the cake later on.
Then the cake is divided in two sections. Measure the cake to get exactly equal layers and cut the cake in half while still in the pan.
Then carefully remove the cake using the parchment paper that overhangs the pan. Once removed, use kitchen scissors, to cut through the parchment paper in the same spot that the cake has already been cut in half. Do this so you can handle each cake layer separately without it tearing apart.
Now that you have two equal layers, you’ll want to transfer and assemble them in a 9 X 13 inch covered baking dish. You’ll need the depth and you’ll appreciate the lid as you snack on this over the next few days.
Transfer the first layer with the help of a rimless cookie sheet. Place a cake layer, parchment paper side down, on the cookie sheet and place the baking dish on top. Holding the cookie sheet against the baking dish, flip it over and the cake layer will fall into place into the bottom of the dish. Remove the parchment paper and then pipe and frost an even layer of marshmallow cream frosting.
To transfer the second layer, you can’t flip the baking dish, so place the cake layer on the rimless cookie sheet and carefully transfer using the cookie sheet for support and your hands for guidance. Get it right the first time because you really can’t readjust it at this point. Remove the parchment paper.
Press the top layer gently into the filling and make sure the layers are as flat and even as possible.
Now the really good part. Lather the top of the cake in decadent chocolate ganache. Oh my gosh. Yes so much ganache. Spread evenly and give the dish a little jiggle and the ganache will settle into a smooth surface. And look as shiny as glass. Let rest for several minutes.
Once the ganache is almost set, but still somewhat shiny, go ahead and cut the cake into even squares. You can use a ruler for guidance as long as it is sturdy and large enough to rest on the edges of the baking dish and without sinking into the ganache. Just be careful… you wouldn’t want to mess up that beautiful glossy chocolate.
Tip: When cutting, use a sharpe non-serrated knife. Wipe it off and run it under hot water between each cut to help guarantee nice clean lines.
Now start swirling.
Use a decorating bag fitted with a Wilton #3 tip for big, bold swirls.
So classic and pretty.
Hostess with the Mostess Chocolate Snack Cake
Ingredients
Devil’s Food Cake
Cream Filling
Ganache
Vanilla Icing
You’ll also need:
Instructions
I have this mini spatula [2] I use all the time. It’s one of my favorite kitchen tools. Especially for brownies and snack cakes like this one. Highly recommend.
And I highly recommend taking a big bit out of this cake. I think you’ll fall in love!
Enjoy!
URLs in this post:
[1] 12 X 18 rimmed sheet pan: https://amzn.to/3guNZhH
[2] mini spatula: https://www.pamperedchef.com/shop/Cooking+Tools/Spatulas%2C+Scrapers+%26+Spreaders/Mini+Serving+Spatula/2622