Chocolate cake with a chocolate chip marshmallow filling and chocolate buttercream frosting

I made some chocolate chip cookies the other day, when it was humid, I did not have a chance to refrigerate them long enough and they came out flat.

I am sure they tasted fine, but they did not look presentable. So I decided to make them into a truffle filling and put it between two chocolate cake layers and frost with chocolate buttercream frosting. You can use Oreos, nutter butters, nilla wafers or whatever kind of cookie you want. And you can leave the marshmallows out of the filling if you want as well.

Cake ingredients

  • 1 chocolate cake mix
  • 1/3 cup oil
  • 1 1/4 cups water
  • 3 eggs
  • 1 cup Greek yogurt
  • 1 instant chocolate pudding mix

Directions

  • Preheat oven to 350 degrees
  • Spray two round cake pans with baking spray
  • Combine cake mix, eggs, oil, water, pudding mix, and Greek yogurt. Mix with a spoon until just combined
  • Divide evenly between cake pans.
  • Bake 20-25 minutes or until toothpick inserted in center basically comes out clean.

Cookie truffle filling ingredients

  • Cookies, 2 cups ground
  • 1 stick butter,melted
  • 6 large marshmallows (microwaved for 40 seconds in microwave safe bowl)

Directions – grind cookies fine in food processor.

Add butter and melted marshmallows.

Frosting ingredients

  • 1/2 cup butter, softened
  • 1/2 cup chocolate chips, melted
  • 5 cups powdered sugar
  • 1/2 cup baking cocoa
  • 1/4 cup heavy cream
  • 1 tbs vanilla

Directions

Cream butter. Mix in melted chocolate. Slowly, blend in powdered sugar, cocoa and vanilla. Blend in heavy cream. You can add more cream if you want a thinner frosting.

Place one cake, top side down, on cake plate

Spread filling on top

Place second cake round, flat side down, on top of filling.

Frost with buttercream

Sprinkle with extra truffle topping

Store in covered container.

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