Homemade Ding Dongs - butter

Method

• 1) Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper. Set aside.
• 2) In a mixing bowl, beat 1/2 cup butter with 1 cup granulated sugar until light and fluffy.
• 3) Add eggs, one at a time mixing well after each addition. Scrape the sides of the bowl as you mix.
• 4) In a separate bowl combine flour, cocoa powder and baking soda. Add flour mixture to sugar/butter mixture, alternating with buttermilk.
• 5) Pour chocolate cake batter into prepared pan and bake in preheated oven for 25 minutes or until a toothpick inserted in center of cake comes out clean.
• 6) Remove cake from oven and cool completely on a wire rack.
• 7) Once cake is cooled, make marshmallow filling.
• 8) 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.
• 9) With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
• 10) To fill snack cakes, cut a cone on top of each cake and remove it.
• 11) Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone.
• 12) Do the same with remaining snack cakes.
• 13) Ganache: In a saucepan bring heavy cream to a boil over medium-high heat. In a heatproof bowl, pour boiling cream onto chocolate. Whisk until smooth and the chocolate is melted.
• 14) Set aside to cool slightly.
• 15) 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.
• 16) Leave at room temperature for ganache to set completely before serving.