Hot Cocoalicious Cake

Rich Chocolate cake, marshmallow filling, whipped cream frosting then smothered in Chocolate Gan-ache!

Ingredients: 

Preheat your oven to 350 degrees. Grease and flour 2-8inch round pans and set aside.

Chocolate Cake:

In bowl of your mixer add….
2 cups sugar
1-3/4 cup flour
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
mix until combined.

Add…

2 eggs,room temperature
1 cup milk
1/2 cup veggie oil
1-1/2 tsp vanilla

Directions:

mix well on medium speed for about 3 minutes.
By hand stir in…
1 cup boiling water.
Place batter in prepared pans and bake at 350 degrees. 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on racks in pan for about 10-15  minutes and then turn out of pans and continue to cool completely.

Marshmallow Filling:

1/2 cup butter, softened
1 tsp vanilla
1 cup powdered sugar
1/4 cup light corn syrup
1-7 ounce container of marshmallow fluff

Directions:

Beat butter, vanilla and powdered sugar till fluffy. Beat in corn syrup slowly, until blended.Beat in fluff just until combined.

Whipped Cream Frosting:

1-8 ounce block of cream cheese softened
1 tsp cream de cocoa
1/2 tsp vanilla
1/2 cup powdered sugar
2 cups heavy whipping cream

Directions:

First start by placing the bowl and whisk attachment to your mixer in the fridge for at least 20 minutes. Once your bowl is cold…
Add cream cheese, cream de cocoa, vanilla and powdered sugar to the bowl of mixer, whisk until creamy. Slowly add your whipping cream and beat until stiff peaks form.

Chocolate Gan-ache:

In a heat safe bowl place….
1/2 cup chocolate chips
In a small pot add….
1/2 cup whipping cream
1 Tbsp butter
Bring to a slow boil over Medium High heat. Pour over chocolate chips and stir until chips are completely melted.

Assembly:

Place one layer of cake on your cake board or plate. Top with marshmallow filling and then place second layer of cake on top. Set cake in fridge while you make your frosting. Frost cake with whipped cream frosting and then place in freezer while you make your chocolate ganache. You are going to want to let your ganache cool off and thicken for about 15-20 minutes before you pour it on top of your cake. once ganache is on top of your cake pop it back in the freezer for just a couple minutes. Decorate with remaining frosting and sprinkles or whatever you would like. Store Cake in fridge.

Source:  crumbsinmymustachio.wordpress.com