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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Why buy two little ones when you can make a big one! Ingredients:
1 box dark chocolate fudgecake mix |
eggs, oil, & water to mix cake (how much you need of each depends on the mix you use) |
filling |
6 tbsp unsalted butter, softened |
1 1/2 cups confectioners' sugar |
3/4 cup marshmallow fluff (see my post for homemade) |
1 1/2 tbsp heavy cream |
icing |
1/2 cup heavy cream |
1 cup semisweet chocolate, finely chopped |
2 tablespoons unsalted butter, softened |
3 identical 8-9 cake pans |
an oven-safe ceramic bowl 3-4 in diameter |
a cookie sheet |
a ziplock bag |
Directions:
1. Preheat over to 350F.
2. Mix up the batter according to the directions on the box.
3. Lay out your three pans and lightly coat them with butter or butter spray.
4. Take your bowl and butter the outside, then place it in the center of one of the pans
5. Spoon batter around the bowl to make a ring of batter, then divide the rest of the batter into the other two pans. (I recommend putting the pan with the ring on a cookie sheet so that the bowl won't move around in transit.)
6. The two normal cakes will cook according to the directions for 8-9 pans (abput 30 min), but remember that the ring cake will cook faster, so it should be done in about 20 min.
7. If a toothpick comes out clean, the cake is done, i
8. Let the cakes cool while you make the filling
9. Filling:
10. Mix everything together at medium speed until it is smooth. I recommend mixing the butter and fluff together and then adding the sugar in as it mixes because it will blend easier.
11. Put 2 spoonfsull aside in a ziplock bag (to pipe the swirl on top).
12. Construct the cake
13. Start with one of the full cakes as your first layer.
14. Use a knife to trace around the bowl and lift it out, leaving you with a ring of cake. Then, carefully flip it over on top of the first layer. Now you will have a bowl made out of cake. Fill the hole with the filling and smooth it out.
15. Top it off with the last full cake.
16. Use a knife to trim around the edges to make them smooth.
17. Icing:
18. Heat the cream in a small pan until steaming.
19. Add the chocolate and stir until melted.
20. Remove from the heat, add the butter, and stir until smooth.
21. Let stand for a few minutes before pouring.
22. Pour the chocolate and smooth it out over the cake. Then, let it cool 10-15 minutes to set.
23. Cupcake swirl:
24. Next, take the filling that you reserved and put it in a piping bag if you have one. If you don't, put it in a ziplock bag, make a very tiny cut in the bottom corner and squeeze it down.
25. Make white swirls on top, Hostess style, and let them set for about 10 minutes,
26. Yum yum!
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