- For the paste
- Butter 1 Tbsp (½ oz), softened • 717 kcal
- Cocoa 1 Tbsp
- For the cake
- Butter 340g (1 ½ cup) • 717 kcal
- Eggs 5 • 130 kcal
- All-purpose flour 250 g (8 oz or 2 cups)
- Cocoa powder 155 g (1 ½ cup)
- buttermilk powder 30 g
- Baking powder 1 Tbsp • 156 kcal
- Soda ½ Tbsp
- Brown sugar 300 g (1 ½ cup)
- Instant Coffee ½ Tbsp
- Vanilla Extract 1 Tbsp
- Water 1 cup
- For the MARSHMALLOW FILLING
- marshmallow creme 480 g
- Butter 170 g (3/4 cup) • 717 kcal
- Powdered sugar 180 g (1 ½ cup)
- Vanilla Extract 1 and ½ tsp
- for the CHOCOLATE GLAZE
- sweet cream 100 mL (3.4 oz)
- chocolate 100 g (1 cup)
Whoopie Pies are an American dessert that is a combination between a cookie, pie, sandwich and cake. Where does the name come from? Well, it’s said that the dessert, which originated in Pennsylvania Dutch Country) was so delicious, that those who ate it, exclaimed ‘Whoopie!’ out of pure joy.
It consists of a creamy filling sandwiched between two cake pieces. While the standard Whoopie Pies are cookie-sized, we changed up the recipe to make a giant Whoopie pie Cake. Two layers of chocolate cake is filled with a sweet marshmallow cream, and glazed with a chocolate ganache.
Prepare the Chocolate Paste
Combine the softened butter and cocoa powder, and mix well. Use a brush and coat the inside of a ring mold cake tin.
Prepare the cake
Combine the flour, cocoa powder, buttermilk powder, baking powder, salt, and baking soda. Whisk and set aside.
Using a hand mixer, beat the butter until smooth. Add the butter and mix again. Add the vanilla extract and coffee and mix well. Add the eggs, mixing well after each addition.
Add half of the chocolate cake mixture and half of the required amount of water to the bowl and mix well. Add the rest of the chocolate cake mixture and water, and mix until all the ingredients are full incorporated.
Pour the mixture into a mold and smooth it out with a spatula. Bake at 160°C/320°F for 60 min or until a toothpick comes out clean.
Once the cake is finished baking, let it cool down in the tin. Slice of the top to create a flat surface.
Flip the cake over onto a board and slice in half (horizontally).
Prepare Marshmallow Filling
Prepare Marshmallow filling by mixing the marshmallow creme, butter, powdered sugar and vanilla extract. Scoop the mixture into a piping bag, and pipe on to the bottom half of the cake.
Carefully place the other half on top of the filling. Store the cake in the refrigerator while you prepare the glaze.
Prepare the Glaze
Over medium-low heat, break the chocolate pieces into the sweet cream and stir until all the chocolate has melted.
Pour the mixture into a new piping bag, and pour over the assembled cake.
If you can’t find marshmallow crème at your local supermarket, you can make your own. In a double boiler, melt 2 cups mini marshmallows (or 15-20 big ones) until smooth. Add 2 to 3 tsp corn syrup and continue stirring. Use immediately.
This cake can be made ahead. Bake the cake and store it in the refrigerator for up to 2 days. Assembled on the day you want to serve it.