A while back I was watching The Chew and they made a Whoopie Pie Cake. It looked so good that I made it the next day to share with friends. The cake itself was delightful, but the frosting inside was way too rich, so I decided to improvise. I made it for Valentine's day and replaced to frosting with pudding, which was a much better improvement. I cut the recipe in half because it was just so much cake and I tweaked the pudding a bit to make it more flavorful and added berries. Also, I did a layer of Nutella whipped cream frosting. My progress pictures are of the Valentine's cake in the shape of a heart, but the finished product is of the one I made this weekend for my husband's family. You can really make this into any shape you like, I think the next time I may try making a star...
Cake Ingredients:
1 ½ cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
½ teaspoon Baking Soda
½ teaspoon Salt
6 tablespoons Butter (room temperature)
¾ cup Granulated Sugar
1 Large Egg
¾ cup Milk
Preheat oven to 425 degrees. Trace two 8” circles (or hearts or stars or whatever shape you like) onto parchment paper. Flip the parchment paper over and place on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
In a stand mixer fixed with a whisk attachment or in a large bowl with a hand mixer, combine the butter and the sugar until fluffy. Mix in the egg then the milk. In two batches, hand mix in the flour combination. It should resemble frosting.
Spoon batter into a piping bag (you don’t need a frosting tip) and pipe into the shapes on the parchment paper about ½” shy of the border, then smooth out the batter. Bake on the middle rack for 8 – 10 minutes or until spongy. Let cool on pan for 5 minutes then transfer the cakes and the parchment paper to a cooling rack to cool to room temperature.
White Chocolate Ingredients:
1 3.5 oz Vanilla Pudding and Pie Filling Mix
1 cup White Chocolate
1 ½ cups Milk
1 cup Berries (Blueberries, Raspberries, Cut Strawberries)
Place the white chocolate and ½ cup of the milk in a microwave safe bowl and heat for 1 minute, stirring after 30 seconds. Stir well after the 1 minute, the chocolate won’t be completely melted, but as you stir it should become smooth. In a medium bowl, combine the pudding mix and the remaining cup of milk. Whisk in the white chocolate mix. Place in fridge for at least ½ hour.
Whipped Cream Nutella Frosting:
½ teaspoon Unflavored Gelatin Powder
2 tablespoons Cold Water
1 cup Whipping Cream
2 tablespoons Confectioner’s Sugar
2 tablespoons Cream Cheese (room temperature)
3 heaping tablespoons Nutella
In a small bowl, sprinkle the gelatin powder over the cold water. Put 2 tablespoons of cream in the microwave for 30 seconds to scald, then whisk into the gelatin powder and water until the gelatin is completely dissolved. Place in the fridge for 10 – 15 minutes; until it is the consistency of egg whites. Meanwhile, beat the remaining whipping cream and sugar until soft peaks form. Whisk in the cream cheese and nutella, then whisk in the gelatin mixture.
Assemble cake:
Place one cake on plate, layer the Nutella frosting then place the remaining cake on top. Loosen up the pudding with a whisk and layer on the cake. Arrange berries in the pudding layer. Refrigerate until ready to serve.
1 ½ cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
½ teaspoon Baking Soda
½ teaspoon Salt
6 tablespoons Butter (room temperature)
¾ cup Granulated Sugar
1 Large Egg
¾ cup Milk
Preheat oven to 425 degrees. Trace two 8” circles (or hearts or stars or whatever shape you like) onto parchment paper. Flip the parchment paper over and place on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
In a stand mixer fixed with a whisk attachment or in a large bowl with a hand mixer, combine the butter and the sugar until fluffy. Mix in the egg then the milk. In two batches, hand mix in the flour combination. It should resemble frosting.
Spoon batter into a piping bag (you don’t need a frosting tip) and pipe into the shapes on the parchment paper about ½” shy of the border, then smooth out the batter. Bake on the middle rack for 8 – 10 minutes or until spongy. Let cool on pan for 5 minutes then transfer the cakes and the parchment paper to a cooling rack to cool to room temperature.
White Chocolate Ingredients:
1 3.5 oz Vanilla Pudding and Pie Filling Mix
1 cup White Chocolate
1 ½ cups Milk
1 cup Berries (Blueberries, Raspberries, Cut Strawberries)
Place the white chocolate and ½ cup of the milk in a microwave safe bowl and heat for 1 minute, stirring after 30 seconds. Stir well after the 1 minute, the chocolate won’t be completely melted, but as you stir it should become smooth. In a medium bowl, combine the pudding mix and the remaining cup of milk. Whisk in the white chocolate mix. Place in fridge for at least ½ hour.
Whipped Cream Nutella Frosting:
½ teaspoon Unflavored Gelatin Powder
2 tablespoons Cold Water
1 cup Whipping Cream
2 tablespoons Confectioner’s Sugar
2 tablespoons Cream Cheese (room temperature)
3 heaping tablespoons Nutella
In a small bowl, sprinkle the gelatin powder over the cold water. Put 2 tablespoons of cream in the microwave for 30 seconds to scald, then whisk into the gelatin powder and water until the gelatin is completely dissolved. Place in the fridge for 10 – 15 minutes; until it is the consistency of egg whites. Meanwhile, beat the remaining whipping cream and sugar until soft peaks form. Whisk in the cream cheese and nutella, then whisk in the gelatin mixture.
Assemble cake:
Place one cake on plate, layer the Nutella frosting then place the remaining cake on top. Loosen up the pudding with a whisk and layer on the cake. Arrange berries in the pudding layer. Refrigerate until ready to serve.
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