1. Make a chocolate Cake – From a Box or from Scratch….either one will work out just fine.  Us a 9 X 13 and once cooled, you’ll want to slice it in half (see video)
  2. Once cake is cooled, make marshmallow filling.
  3. Marshmallow filling: Place marshmallow creme and 3 tablespoons of butter in mixing bowl. Beat on medium-high speed until smooth. Stir in vanilla extract and powdered sugar, mixing well until light and fluffy.
  4. With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
  5. To fill snack cakes, cut a cone on top of each cake and remove it. Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone. Do the same with remaining snack cakes.
  6. Once all snack cakes are filled, make ganache and set aside to cool slightly.
  7. Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up. With a spoon cover each cake in ganache. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms. With the help of a pastry brush, cover any remaining uncoated areas.
  8. Leave at room temperature for ganache to set completely before serving.

Marshmallow filling

  • 3.5 ounces marshmallow creme
  • 3 tablespoons butter, room temperature
  • 1/2 cup Powdered Sugar
  • Optional: 1/2 teaspoon vanilla extract


Chocolate Ganache – Sauce

  • 1/2 cup heavy cream
  • 4 tablespoons powdered sugar
  • 6 ounce best quality chocolate (60-70% cocoa) Higher cocoa = stronger chocolate flavor)
  • 1 tablespoon unsalted butter
    1. Chop chocolate into small pieces and place in a bowl, set aside. (I used semi-sweet chips)
    2. In a saucepan bring heavy cream and sugar,  cream onto the chopped chocolate. Add butter. ( I slowly heated mine )
    3. Whisk until smooth and the chocolate is melted.
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