Ingredients
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water or milk)
- —or 1 homemade chocolate cake recipe
- Cream filling:
- 1/2 cup unsalted butter, softened
- 1 jar (7 oz) marshmallow fluff
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (optional, for fluffier texture)
- Ganache topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tbsp butter (optional, for shine)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare chocolate cake according to package or homemade recipe. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- Make filling: Beat butter until creamy. Add marshmallow fluff, powdered sugar, and vanilla. Whip until light and fluffy, adding cream if needed.
- Spread filling evenly over one cooled cake layer. Place second cake layer on top.
- Make ganache: Heat heavy cream until steaming. Pour over chocolate chips and let sit 1 minute. Stir until smooth. Add butter for shine if desired.
- Pour ganache over assembled cake, letting it drip down the sides. Chill 30 minutes to set.
- Slice and serve.
Notes
- Use dark chocolate cake for a richer cocoa flavor.
- Add espresso powder to cake batter to enhance chocolate.
- For a peanut butter twist, swirl peanut butter into the filling.
- Make as cupcakes and pipe in filling after baking.
- For a sheet cake, bake in a 9×13-inch pan and layer filling and ganache on top—no stacking needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510
- Sugar: 45g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
