Chocolate Whoopie Pie Cake


Who doesn’t love a good whoopie pie? Chocolate cake and marshmallow creme together is pretty much perfection. Instead of making individual sized whoopie pies I decided to turn this treat into a decadent, ooey gooey, delicious cake. I started with my favorite dark chocolate cake recipe, added marshmallow creme from the Epicurious Whoopie Pie recipe and then finished it off with some dark chocolate ganache and mini chips. It was every bit as delicious as it looked.

In hindsight, I do wish I chilled the marshmallow creme for a few minutes before adding it to the cake. It was excellent in flavor but fairly soft and runny so when it was added to the cake some of it ran out from between the layers and dripped down the side. I was looking to keep the creme neatly within the two layers but it became a little messier than I had expected. In the future I will chill the creme for about 5-10 minutes in the fridge, just enough to firm it up so it doesn’t run but not cold enough where it becomes solidified. I think doing this will improve the overall presentation. Thankfully, the chocolate ganache helped to hide the marshmallow mess a bit. Regardless, it tasted decadent and delicious and in the end, that’s all the really matters!


For the Dark Chocolate Cake

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup cold brewed coffee
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar

For the Marshmallow Creme

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 tsp vanilla extract or vanilla paste *(I used paste because I like seeing the vanilla flecks in the creme)

For the Ganache

  • 2 tbs unsalted butter
  • 2/3 cup heavy cream
  • 8 oz chopped bittersweet or dark chocolate
  • 1 tsp vanilla


Preheat oven to 350 degrees. Grease and flour a bundt pan, set aside.

Combine all of the dry ingredients in the bowl of a stand mixer. Make a well and add all of the wet ingredients, adding the vinegar last. Mix on low until well combined and smooth. The batter will be very thin.

Bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes then remove from pan, place on a wire rack, and leave until completely cooled.

Once the cake is cooled, make the marshmallow creme. In a bowl, beat together the butter, sugar, marshmallow, and vanilla with an electric mixer until smooth, about 3 minutes. Set aside.

Slice the cooled cake in half horizontally. Drop large dollops of marshmallow creme all over the bottom layer, smooth gently with an offset spatula. Place the other half of the cake on top than chill in the fridge until the ganache is ready.

To make the ganache, combine the butter and heavy cream in a small saucepan. Cook on low until the butter is melted and small bubbles begin to form around the edges of the pan. Remove from the heat and add the chocolate. Allow the chocolate to sit in the warmed butter and cream for about a minute. Then stir until the ganache is well combined and smooth. Add in the vanilla, stir, and set aside for about 10 minutes.

Remove the cake from the fridge and generously drizzle it with the chocolate ganache, allowing it to drip down the center and sides of the cake. Sprinkle the top with mini chocolate chips. Place the cake back into the fridge so the chocolate can set. Keep chilled until ready to serve.

**Tip** – To slice the cake easily without causing any damage use a long piece of unflavored dental floss. Hold the floss taught and starting from the back of the cake pull the floss through the center of the cake towards you, very gently wiggling it as you bring it forward. Continue to pull the floss until the cake is cut all the way through. 



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