Description
Dive into pure indulgence with this nostalgic Chocolate Hostess Cake, a delightful homage to childhood memories. Creamy chocolate layers and sweet cream filling promise a delectable journey that will satisfy your deepest dessert cravings.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Filling and Cream:
- 1 cup marshmallow creme
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Chocolate Coating:
- 12 oz semi-sweet chocolate chips
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and line a rectangular baking pan with parchment paper, ensuring complete coverage for easy cake removal.
- Sift together flour, cocoa powder, baking soda, and salt in a large mixing bowl to eliminate any potential lumps and create a uniform dry mixture.
- In a separate bowl, whisk granulated sugar with wet ingredients until smooth and well-incorporated, creating a silky batter foundation.
- Gradually fold dry ingredients into the wet mixture, stirring gently to maintain a light and airy texture without overmixing.
- Pour the chocolate batter into the prepared pan, spreading evenly with a spatula to ensure consistent cake thickness.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
- Allow the cake to cool completely on a wire rack for approximately 60 minutes, ensuring it reaches room temperature.
- Whip softened butter with powdered sugar and vanilla extract until fluffy, creating a smooth cream filling.
- Fold marshmallow creme into the buttercream mixture, blending thoroughly to create a luxurious, creamy filling.
- Once cooled, slice the cake into uniform rectangular sections for individual hostess cakes.
- Pipe the marshmallow buttercream filling onto cake sections, creating a generous central cream layer.
- Melt chocolate chips with vegetable oil using a double boiler, stirring continuously until glossy and smooth.
- Add vanilla extract and salt to the melted chocolate, enhancing the coating’s depth of flavor.
- Carefully dip each filled cake section into the warm chocolate coating, ensuring complete and even coverage.
- Place chocolate-coated cakes on a wire rack, allowing excess chocolate to drip and coating to set at room temperature.
- Refrigerate for 15-20 minutes to help the chocolate shell firm up and achieve a professional, glossy finish.
Notes
- Use room temperature ingredients to ensure smooth batter mixing and consistent texture.
- Sifting dry ingredients prevents lumps and creates a lighter, more even cake crumb.
- Check cake doneness early to avoid overbaking, which can lead to dry texture.
- Opt for high-quality cocoa powder and chocolate for richer, more intense flavor.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 303
- Sugar: 23 g
- Sodium: 115 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg