Chocolate Whoopie Pie Cake
A delightful treat combining rich chocolate cake and creamy filling, perfect for celebrations and chocolate lovers.
Ingredients
For the Cake
- 1 box 15.25-ounce box chocolate fudge cake mix
- 1 box 3.9-ounce box instant chocolate fudge pudding mix
- ¾ cup water
- ¾ cup vegetable or canola oil Can use any neutral oil.
- 4 large eggs Ensure at room temperature.
- 1 cup sour cream (or Greek yogurt) Greek yogurt is a good substitute.
- 1 teaspoon vanilla extract
For the Cream Filling
- 10 tablespoons unsalted butter (room temperature)
- 1 jar 7-ounce jar marshmallow creme
- Pinch salt
- 1 ½ teaspoon vanilla extract
- 1 cup powdered sugar (divided) Divide 1 cup for filling.
For the Chocolate Ganache
- ½ cup chocolate chips (milk chocolate)
- 3 tablespoons whipping cream
Instructions
Cake Preparation
- Preheat your oven according to the cake mix instructions.
- In a large bowl, combine the chocolate fudge cake mix, chocolate fudge pudding mix, water, oil, eggs, sour cream, and vanilla. Mix well until smooth.
- Pour the batter into greased cake pans and bake as instructed on the cake mix box.
- Let the cakes cool completely.
Cream Filling Preparation
- In a mixing bowl, beat the unsalted butter until creamy.
- Add the marshmallow creme, pinch of salt, and 1 ½ teaspoons of vanilla extract. Mix until smooth.
- Gradually add 1 cup of powdered sugar, mixing well after each addition.
Chocolate Ganache Preparation
- In a small saucepan, combine the chocolate chips and whipping cream over low heat.
- Stir until the chocolate is melted and the mixture is silky and smooth.
Assembly
- Once the cakes have cooled, place one layer on a serving plate, spread the cream filling on top, and then add the second layer of cake.
- Drizzle the chocolate ganache over the top of the cake.
Notes
Store leftover cake in an airtight container in the fridge for 3-4 days. Freeze individual slices for longer storage. Use parchment paper to prevent sticking.