Yes, you read that right.
The weekend before last I promised to bring a cake to a friend’s birthday (not out of the ordinary, but relevant). Later that week, I came across a recipe for a beautiful chocolate cake inspired by those Hostess cupcakes.
I got up relatively early on Saturday to make the cake itself (it had to be completely cooled before I could add the marshmallow filling).
Confession: part of the reason I was excited to make this recipe was because I wanted to use my bundt pan (which is older than me).
Even unfrosted it was looking pretty elegant.
Fast forward a few hours later to me making a mess a complete mess in the kitchen. Though in my defense there was filling, frosting, and icing to make.
I recently switched to using vanilla beans in my baking instead of (usually imitation) vanilla extract. GAME CHANGER.
Middle of cake removed/ Marshmallow added.
Cake replaced! Frosting and icing complete!
I may have added too much liquid to the chocolate frosting- but I kind of love the drippy effect it makes (even if it’s a little less hostess looking).
The birthday girl cutting her cake! Happy Birthday Caroline!
Annnnd a look at the inside! How ugly. It tasted as good as the outside looked, which is all that really matters 🙂
I made the following substitutions:
- Flax eggs (for eggs)
- Almond milk + vinegar (for buttermilk)
- Coconut oil (for canola oil)
- A cup of French pressed coffee (for instant coffee)
- Earth balance (for butter)
- Soy creamer (for whole milk)
- Cacao nibs (for bittersweet chocolate)
Talk to us!
Have you cooked up anything delicious lately?!