Chocolate cake with cream filling
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 419, total fat 21 G., saturated fats 10 G., proteins 3 G., carbohydrates 61 G., fiber 2 G., cholesterol 31 mg, sodium 367 mg, sugar 43 G.
Calories 419, total fat 21 G., saturated fats 10 G., proteins 3 G., carbohydrates 61 G., fiber 2 G., cholesterol 31 mg, sodium 367 mg, sugar 43 G.
Make a luxurious cupcake in the style of vintage American "Hostess" cupcakes. A rich chocolate sponge cake is filled with airy marshmallow frosting, topped with ganache, and decorated with contrasting white swirls. Using store-bought sponge mix makes this cake easy to make and looks impressive, like a festive cake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (430 g) of Devil's Food biscuit mix (+ all necessary additional ingredients)
- 6 tbsp unsalted butter at room temperature + 2 tbsp unsalted butter
- 1 cup marshmallow cream
- 1.5 cups powdered sugar
- 1/3 cup + 1 tbsp heavy cream
- 100 g semi-sweet chocolate chips
- Special equipment: a 12-cup round cake pan with a hole in the center and a pastry bag fitted with a long round tip
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Recipes with similar ingredients: cake mix, marshmallow cream, semi-sweet chocolate, chocolate chips (granules), cream
Cooking the dish according to the recipe:
- Prepare the pan according to the instructions on the cake mix package. Bake the Devil's Food cake according to the package instructions. Let cool completely.
- Combine the softened butter and marshmallow cream in a large bowl and beat with a mixer until smooth. Add the powdered sugar and 1 tablespoon of heavy cream and beat until fluffy, about 3 minutes. Transfer the cream to a pastry bag fitted with a long, thin, round tip.
- Turn the cake over so it's flat side up and use a wooden skewer to make 12 evenly spaced holes, pressing only halfway into the cake and gently wiggling the skewer to widen the holes until a cavity about 2 cm wide forms inside. Insert the tip of a pastry bag into each hole and pipe a small amount of frosting until it begins to ooze out of the hole, reserving about 1/4 cup of frosting for decorating the cake. Turn the cake over so it's flat side down and place it on a cake stand or serving platter.
- Place the chocolate chips in a small heatproof bowl. In a small saucepan, heat the remaining 1/3 cup of cream until just barely simmering, then pour it over the chocolate. Stir until the chocolate is melted, then add the remaining 2 tablespoons of butter. Drizzle the ganache over the cake and let it set for about 30 minutes. Pipe the cream on top in pretty curls. Serve the cake immediately or cover and refrigerate for up to 2 days..
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