April 21, 2015
There’s something about chocolate cake that just calls for fluffy, white frosting. This one is especially good because it mixes buttercream with marshmallow fluff. It’s like a sweet, billowy cloud.
On low speed add one-third of the flour mixture to the creamed mixture and beat just until combined then add half the milk, another third of the flour, the remaining milk then the remaining flour. Scrape the sides and bottom of the bowl a couple of times in between.
Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes until a toothpick in center comes out clean. Cool 5 - 10 minutes then turn out from the pans. Cool completely before frosting.
Make the frosting:
Beat in vanilla. On low speed beat in the marshmallow fluff just until combined. Frost the cake with a nice thick layer of frosting in the middle. Refrigerate for 25 - 30 minutes before pouring the ganache on top.
Make the ganache:
Cake adapted from King Arthur Flour
Frosting and Ganache adapted from Midwest Living