Ingredients
1/2 cup butter, room temperature
1 cup Granulated Sugar
4 eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup buttermilk
3.5 ounces marshmallow creme
3 tablespoons butter, room temperature
1/2 cup Powdered Sugar
1/2 teaspoon vanilla extract (optional)
1 1/2 cups heavy cream
1 1/2 cups semisweet chocolate chips
Preparation
Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper. Set aside.
In a mixing bowl, beat 1/2 cup butter with 1 cup granulated sugar until light and fluffy.
Add eggs, one at a time mixing well after each addition. Scrape the sides of the bowl as you mix.
In a separate bowl combine flour, cocoa powder and baking soda. Add flour mixture to sugar/butter mixture, alternating with buttermilk.
Pour chocolate cake batter into prepared pan and bake in preheated oven for 25 minutes or until a toothpick inserted in center of cake comes out clean.
Remove cake from oven and cool completely on a wire rack.
Once cake is cooled, make marshmallow filling.
Marshmallow filling: Place marshmallow creme and 3 tablespoons of butter in mixing bowl. Beat on medium-high speed until smooth. Stir in vanilla extract and powdered sugar, mixing well until light and fluffy.
With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
To fill snack cakes, cut a cone on top of each cake and remove it.
Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone.
Do the same with remaining snack cakes.
Ganache: In a saucepan bring heavy cream to a boil over medium-high heat. In a heatproof bowl, pour boiling cream onto chocolate. Whisk until smooth and the chocolate is melted.
Set aside to cool slightly.
Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up. With a spoon cover each cake in ganache. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms. With the help of a pastry brush, cover any remaining uncoated areas.
Leave at room temperature for ganache to set completely before serving.
