Oh, this cake. Devil's food cake, with chocolate marshmallow buttercream frosting, THEN topped with a chocolate ganache glaze.
This is the perfect Halloween party dessert. A swirl of vanilla icing on top, a few strokes with a skewer or toothpick and you have the makings of a great spider web effect!
1 box chocolate cake, plus ingredients called for
1/2 c. unsalted butter, softened
1 c. confectioners' sugar
7½ oz. jar marshmallow crème
1 tsp. vanilla extract
pinch of kosher salt
3/4 c. heavy cream
1 1/2 c. semisweet chocolate chips
1 tube store-bought vanilla icing
Butter and flour two 9” cake pans. Prepare cake batter according to package instructions. Bake according to package instructions and let cool.
Once cool, place first cake on a platter.
Make frosting: In a large bowl using a hand mixer, combine butter, confectioners’ sugar, marshmallow crème, vanilla extract, and salt and beat until fluffy and combined.
Top with second cake.
Make ganache: In a small saucepan, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over heavy cream. Let stand 2 minutes, then whisk until chocolate is completely combined.
Pour ganache over cake. Frost a spiral of frosting on top of the ganache and use a toothpick to draw cobwebs.
And the perfect pairing for all this chocolate goodness?