Servings: 8 pieces
Calories: 350kcal
Cost: $10
Equipment
- Round cake pan
- Serrated knife
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Spatula
Ingredients
- 1 box chocolate cake mix
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 2 tbsp butter
- 1 cup marshmallow fluff
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Preheat your oven according to the instructions on the cake mix box and grease a round cake pan.
- Mix the cake batter following the package directions, then pour it into the prepared pan and bake.
- Once baked, let the cake cool completely before slicing it horizontally into two even layers.
- In a saucepan, combine marshmallow fluff, cornstarch, and water, heating until smooth and slightly thickened; then let it cool.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Melt the chocolate chips and butter together until smooth to create ganache.
- Assembly: spread the marshmallow filling on the bottom layer, top with whipped cream, place the second layer on top, and pour ganache over.
Notes
For best results, use high-quality chocolate chips in the ganache. To enhance the cake's appearance, garnish with fresh berries or a dusting of powdered sugar. Store leftovers in an airtight container in the fridge for up to three days. If freezing, wrap individual slices tightly and thaw in the fridge before serving. Make it your own by adding sprinkles or experimenting with different types of chocolate. Enjoy!
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg
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