Description
This Hostess Cake recipe recreates the classic rich, chocolatey cake layered with fluffy marshmallow cream and topped with a glossy chocolate ganache. Perfect for a nostalgic treat, this homemade version uses simple ingredients to create a moist cocoa cake, creamy marshmallow filling, and a decadent ganache topping.
Ingredients
Cake
- 1 cup plus 1 tbsp (150g) all-purpose flour
- ⅓ cup (28g) cocoa powder (preferably Dutch cocoa)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ cup (60ml) oil (canola, olive, sunflower or vegetable oil)
- ⅓ cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) hot coffee
Marshmallow Cream Filling
- 5 oz (142g) marshmallows (about 3 cups mini or 24 large)
- 3 tablespoon (42g) unsalted butter
- 1 cup (237ml) 35% heavy whipping cream
Ganache Topping
- 5 oz (142g) semisweet dark chocolate (preferably couverture chocolate chips)
- ⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream, cold from the fridge
- 1 tsp (7ml) honey or corn syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on each side for easy cake removal. Secure the parchment with binder clips if desired.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Add in the granulated sugar and salt, then whisk everything to combine thoroughly.
- Combine Wet Ingredients and Form Batter: Create a well in the center of the dry ingredients and add the oil, beaten egg, whole milk, and vanilla extract. Slowly whisk these into the dry mixture until it begins to come together but remains somewhat dry. Then pour in the hot coffee and whisk until the batter is smooth and thin.
- Bake the Cake: Spread the batter evenly in the prepared pan using a small offset spatula. Bake for 20-25 minutes until a skewer inserted in the center comes out clean. Remove from oven and cool completely in the pan on a wire rack. Trim the top if needed to level the cake.
- Prepare Marshmallow Cream Filling: Place marshmallows into a large heat-safe bowl and pour melted butter over them. Microwave on medium power for 2-3 minutes, stirring every 30 seconds until marshmallows are puffed and melted (avoid burning). Stir vigorously until smooth. Allow the mixture to cool for 5-10 minutes to near room temperature.
- Whip Cream and Combine Filling: Whip cold heavy cream to stiff peaks using an electric mixer. Add about half of the whipped cream to the cooled marshmallow mixture and beat to loosen it. Fold in the remaining whipped cream gently in three additions to keep it fluffy. Chill the filling in the fridge for 15 minutes.
- Slice Cake and Assemble Layers: Using a serrated knife, slice the cooled cake horizontally to create two thin layers. Reserve about 3 tablespoons of marshmallow cream, then spread the remaining filling evenly on the bottom layer. Place the second layer on top and refrigerate.
- Make Ganache: Chop the semisweet chocolate and place in a heatproof bowl. Heat the cold heavy cream and honey or corn syrup until just boiling, then immediately pour over the chocolate. Cover and let stand for 2 minutes. Whisk gently until smooth and glossy.
- Top Cake with Ganache: Remove cake from fridge and pour ganache over the top, spreading to cover the surface and letting it drip down the sides. Work quickly as ganache sets fast on chilled cake.
- Decorate with Marshmallow Cream: Fill a small piping bag with the reserved marshmallow cream with a small round tip or cut the bag tip off. Pipe loops in three rows across the top of the cake for decoration. Slice and serve.
Notes
- Ensure the marshmallow mixture is cooled to near room temperature before mixing with whipped cream; too hot will melt the cream, too cold will harden the marshmallow.
- Use Dutch-processed cocoa for a richer chocolate flavor in the cake.
- If the marshmallow mixture does not melt smoothly, stirring vigorously and reheating briefly in the microwave can help.
- Work quickly when pouring ganache as it sets quickly on chilled cake.
- Leftover cake layers and filling can be stored separately in airtight containers for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
