For those who enjoyed Hostess Cupcakes in their lunchbox as children, they will adore this adult version in the form of a giant hostess cupcake cake! This recipe features layers of my beloved sourcream chocolate cake, a homemade version of the iconic Little Debbie cream filling, and is finished off with a decadent chocolate ganache.
Course: Dessert
Servings: 10-12
Prep time: 20 mins
Cooking Time: 60 mins
Cuisine: American
INGREDIENTS
CHOCOLATE CAKE
2 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
1 cup sour cream
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup strong piping hot coffee
MARSHMALLOW FILLING
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar
7 oz marshmallow creme
GANACHE TOPPING
4 oz semi sweet chocolate chips
6 tbsp heavy whipping cream
VANILLA SWIRL
2 tbsp unsalted butter, room temperature
1/2 cup powdered sugar
1 tbsp milk
Splash of vanilla extract
DIRECTIONS
Line a 6" springform pan or spray generously. Set aside.
In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in the kosher salt.
In a medium bowl, whisk together eggs, sour cream, canola oil and vanilla extract until it looks homogenous and creamy.
Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula. The batter will be thick like frosting.
Pour in the piping hot coffee. The batter will look like mud pies in a muddy lake. Keep stirring until all the liquid is incorporated and it is a homogenized cake batter.
Pour the batter into the prepared pan. Place in the oven and bake for 50-60 minutes or until a toothpick poked in the center comes out clean.
While your cake is cooling, make your filling: Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will. Add the remaining powdered sugar and mix until well combined and smooth. Add the marshmallow creme and stir until well combined
Once completely cooled, cut the cake in half. Fill with your marshmallow filling on top of the bottom piece, then place the remaining cake on top. Place in the fridge to chill while you make your ganache.
Make your ganache: Heat your cream over medium heat until steaming, then, in a heat-proof bowl, pour over chocolate chips. Leave for 5 minutes, then gently stir until desired consistency.
Remove cake from fridge, then pour ganache over top. Place in the fridge to cool.
Make your vanilla swirl: beat the butter in a mixer bowl until smooth. Add the powdered sugar and mix until evenly combined. It’ll be lumpy and dry. Add the milk and vanilla extract and mix until everything comes together and smooths out.
Remove the cake from the fridge and pipe the loop design on using a small round tip (about 5-6 loops)
Place in the fridge until ready to enjoy!
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