HoHo Snack Cake
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water
For the Cream Filling:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 cup marshmallow creme (Fluff)
- 1 tsp vanilla extract
- 2 tbsp heavy cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp unsalted butter (optional, for shine)
Instructions:
Making the Cake:
1. Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla extract. Mix until combined.
4. Stir in hot water until the batter is smooth.
5. Pour into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before adding the filling.
Preparing the Cream Filling:
1. In a mixing bowl, beat butter and powdered sugar until light and fluffy.
2. Add marshmallow creme and vanilla extract, mixing until smooth.
3. Slowly add heavy cream and beat until fluffy.
Assembling the Cake:
1. Once the cake is cool, slice it horizontally into two equal layers.
2. Spread the cream filling evenly over the bottom layer.
3. Place the top layer back on and refrigerate while preparing the ganache.
Making the Chocolate Ganache:
1. Heat heavy cream in a saucepan until just steaming (do not boil).
2. Pour over the chocolate chips and let sit for 2 minutes.
3. Stir until smooth and glossy. Add butter if using.
4. Pour the ganache over the cake and spread evenly.
5. Chill for 1 hour before slicing and serving.