Melt-in-Your-Mouth Chocolate Cake with Marshmallow Creme Filling

This cake tastes like a Hostess Cupcake! I think the secret is the coffee. You cant taste it at all but makes it amazing. Can be frosted with Chocolate Buttercream or a Ganache. Or even with the Marshmallow Filling/Frosting!

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Melt-in-Your-Mouth Chocolate Cake with Marshmallow Creme Filling Save
Melt-in-Your-Mouth Chocolate Cake with Marshmallow Creme Filling
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This cake tastes like a Hostess Cupcake! I think the secret is the coffee. You cant taste it at all but makes it amazing. Can be frosted with Chocolate Buttercream or a Ganache. Or even with the Marshmallow Filling/Frosting!

  • Preparing Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 1
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
desserts

Step-by-step

  • Preheat oven to 300 degrees
  • Line bottom of two 9-inch cake pans with wax paper and grease the paper and edges of pan with butter.
  • Chop chocolate if not using chips. Combine in a bowl with hot coffee. Let stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • In a large bowl sift together sugar, flour, baking soda, baking powder and salt. Set aside.
  • In a large gown with an electric mixer beat eggs until thickened slightly, about 3 minutes with a stand mixer or 5 min with hand-held mixer. Slowly add oil, buttermilk, vanilla and melted chocolate mixture, beating until well combined.
  • Add dry ingredient mixture and beat on medium speed until just combined well.
  • Divide batter between pans and bake in middle of over 55 min to 1 hour until center comes out clean.
  • Cool layers completely in pan. Run a knife around edge of pans and invert layers onto racks. Carefully remove wax paper. This cake is really moist and fragile!!!
  • Combine butter, marshmallow cream and vanilla in a bowl. Beat on medium speed until well blended. Gradually add sugar. Blend in 1 tablespoon mil. Add more if necessary.
  • Beat sugar, cocoa powder and vanilla. Gradually add milk and beat until smooth.

Cooling the cake layers completely in their pans before attempting inversion is the single step where patience dictates success. Because this batter yields an exceptionally moist crumb, rushing the cooling phase causes the fragile structure to tear against the wax paper lining. Line two nine-inch pans carefully, greasing both the paper and edges to prevent sticking, and rely on a 300-degree oven temperature to bake the dense batter evenly over 55 minutes to an hour.

Budget-conscious bakers often face constraints when purchasing multiple forms of cocoa products, butter, and specialty items like marshmallow cream all at once. Standard grocery stores carry generic all-purpose flour and vegetable oil that substitute seamlessly for name brands without altering the final texture of the cake. When swapping dairy ingredients for dietary restrictions, standard plain plant-based milk curdled with one tablespoon of lemon juice mimics homemade buttermilk effectively. This prevents the need to buy specialty dairy alternatives that drive up recipe costs.

Freshly brewed coffee enhances the depth of cocoa solids through the natural heat and acidity of the liquid, whereas instant coffee granules dissolved in warm water offer a viable preserved pantry alternative with identical flavor amplification. Liquid extracts like vanilla add aroma, while dry powders retain potency longer in the pantry if storage space exceeds usage frequency.

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