These delicious little chocolate cakes are filled with creamy sweet marshmallow, and decorated to make everyone at your fall table smile!
I’ve been craving HoHos lately. Do they even still make those? Seems like Hostess went out of business awhile back…? Anyway- or those Little Debbie Swiss Cake Rolls. Both of those desserts remind me of high school lunches. My friends and I would sit at lunch, peel them apart in layers, and talk about boys and such while we ate them.
Anyway… so I started thinking about a way to do a grown-up version of these flavors. My friend Angie gave me SUCH a fun pan- it makes little cakes with a cavity in the center that holds filling. See what I mean HERE
I love how they turned out! This was my 1st time using transfers, and they are a little fussy- but the wow factor….!!!!!
Mmmm……!! So there is some special equipment to make these exactly like I did (cake pans, silicone molds to make the top chocolate layer). If you hate to purchase the pans and chocolate mold, make these as cupcakes. Fill them with marshmallow and pour the glaze over the top. Or make this as a layer cake maybe- with the marshmallow in the middle and the glaze drizzled over the top?
However you choose to make it, the flavors are wonderful together!
Here’s how we put these together. (Printable recipe here)
Ingredients (makes 8 mini cakes)
Cake:
- 1 chocolate cake mix (plus water, oil and eggs to make according to package)
Filling:
- 2 cups marshmallow creme
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
Topping:
- 2 cups chocolate chips
- 12 tablespoons of butter
- 1 large (12″x16″) chocolate transfer sheet (here is where I got mine)
Directions:
- Start with the chocolate toppers. To add a chocolate transfer on top, cut 8 circles in a 4 inch diameter. I traced the pans with a marker and the cut the transfer just inside the line. Place the smooth side down and the rough side up inside a 4 inch silicone cake mold (I got mine here
, in the medium size).
- Place chocolate chips and 12 tablespoons of butter into a microwave safe dish and melt in 30 second increments, stirring between until smooth.
- Gently spoon chocolate over the top of each transfer until it is covered completely.
- Freeze for about 20 minutes- until completely hard.
- Gently peel away the silicone mold, leaving the chocolate. Keep this chocolate in the freezer until use.
, in the medium size).
- Repeat process (re-melt chocolate glaze if needed) until you have 8 toppers in the freezer.
- Make cake according to mix and bake in 4 pans as directed on box. Only fill the pans 1/2 full, or they will overflow. And grease the pans generously!!! My 1st batch stuck a little.
- You will need to bake two batches to get your 8 cakes. Cool completely.
- Make filling by beating together the marshmallow creme and the butter until smooth and light (about 2 minutes).
- Slowly add the powdered sugar, beating on low until it is fully mixed in, and then increasing to high and beating until light and fluffy (another 2 minutes or so).
- Place filling into a zip top bag and zip it tightly closed. Clip a corner off and squeeze filling into each open cake cavity.
- Gently set a chocolate topper over the filling, pressing it lightly against the filling. As the topper warms to room temperature, it will soften and stick more firmly to the cake.
- Gently peel away the plastic from the top of the transfer.
- Keep at room temperature until serving. Kept covered, these can be stored for two to three days.
- Enjoy!
My thoughts: If you don’t mind the extra equipment and a little bit of time, these are positively the most elegant and delicious little cakes! I had so much fun serving these as individual desserts- and everyone loved them. If what you are aiming for is extra special- this is your dessert. If you need your chocolate fix right now? Get those Little Debbies!!! 😉 ~r
Other fall treats here on Easybaked:
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