CHOCOLATE WHOOPIE PIE CAKE

Chocolate Whoopie Pie Cake is a delicious spin on the classic whoopie pie!  A dense chocolate cake filled with a soft and pillowy marshmallow filling and drizzled in a chocolate ganache.

Hi, it’s Jenn, from Eat Cake For Dinner.  Let me introduce you to one of the BEST cakes you will ever have.  Seriously, I love this cake.  Every layer of flavor is out of control delicious.  A dense fudgy cake with a soft and pillowy marshmallow filling and creamy chocolate ganache. OMG!!!

It’s a cake version of a Whoopie Pie.  Instead of a dense chocolate cookie with marshmallow filling, it’s a dense chocolate cake with marshmallow filling.  I don’t know about you, but I would pick cake over a cookie any day of the week.

Ingredients

• 1 (15.25 oz.) box chocolate fudge cake mix
• 1 (3.9 oz.) box instant chocolate fudge pudding mix
• ¾ c. water
• ¾ c. vegetable or canola oil
• 4 large eggs
• 1 c. sour cream (or Greek yogurt)
• 1 tsp. vanilla

Marshmallow Creme Filling:

• 10 Tbl. unsalted butter, room temperature
• 1 (7 oz.) carton marshmallow creme

pinch of salt

• 1½ tsp. vanilla
• 2 c. powdered sugar

Chocolate Ganache:

• ½ c. chocolate chips (I used milk chocolate)
• 3 Tbl. whipping cream

Instructions

1. Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cake is cool, slice in half horizontally.
2. For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling.
3. For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy.
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