Dessert / Layer Cake
A rich, ultra-moist chocolate layer cake filled with fluffy vanilla-marshmallow cream and finished with a silky dark chocolate ganache for a bakery-style version of the classic treat.
Recipe video
Heat the oven to 175°C / 347°F. Grease and line two 20 cm / 8 in round cake tins.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
Add the wet mixture to the dry ingredients. Stir gently, then pour in the hot coffee. Mix until the batter is smooth and quite thin.
Divide the batter between the tins and bake for 28–32 minutes, until a skewer comes out with a few moist crumbs.
Cool in the tins for 15 minutes, then turn out and cool completely.
Beat the butter until creamy. Add marshmallow creme, icing sugar, vanilla, and cream. Beat until light and fluffy.
Level the cakes if needed. Spread the filling over one layer, place the second layer on top, and chill for 20 minutes.
Heat the cream until just steaming. Pour over the chocolate and butter, rest 2 minutes, then stir until glossy. Cool slightly until pourable.
Place the cake on a rack, pour over the ganache, let it drip naturally, then chill until set before slicing.
