Chocolate Twinkie Cake
Indulge in the ultimate nostalgic treat with this decadent Chocolate Twinkie Cake, a homemade twist on the classic snack favorite! Featuring a rich, moist chocolate cake layered with a fluffy marshmallow cream filling and enveloped in a silky semisweet chocolate ganache, this dessert is as showstopping as it is delicious. Perfectly balanced between elegance and comfort, the cake uses pantry staples like unsweetened cocoa powder and vanilla, while the creamy filling combines whipped cream and marshmallow fluff for a light and airy texture. The glossy ganache topping adds a luxurious finish, making this cake ideal for birthdays, celebrations, or a sweet weekend indulgence. Ready in just over an hour and serving up to 12, this Chocolate Twinkie Cake is a must-try for fans of chocolate desserts and reimagined childhood classics!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Heavy cream
- 0.5 cups Powdered sugar
- 1 cup Marshmallow fluff
- 0.25 cups Butter
- 1.5 cups Semisweet chocolate chips
- 0.75 cups Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms of the pans with parchment paper for easy removal.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to blend the dry ingredients evenly.
Add the eggs, milk, vegetable oil, and vanilla extract to the bowl. Use a hand or stand mixer to blend the ingredients until smooth.
Gradually add the boiling water to the batter. The batter will be thin; this is normal. Mix until fully incorporated.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the cream filling. In a bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold in the marshmallow fluff until the mixture is light and fluffy.
Once the cakes are completely cool, level the tops if needed. Spread an even layer of the cream filling on top of one cake layer, then place the second layer on top to create a sandwich.
For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
Pour the ganache over the assembled cake, spreading it evenly to cover the top and sides. Let the ganache set for 20-30 minutes at room temperature or in the refrigerator.
Slice and serve your Chocolate Twinkie Cake. Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 456 mg | 20% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 62.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
