Recipe Courtesy of Chef Avery Sawyer from Governor’s Restaurant.
3/4 cup Vegetable oil1 cup Sugar3 Large Eggs1 tsp Pure Vanilla Extract1 cup All-purpose flour1/4 cup Natural cocoa powder1/2 tsp Baking powder3/4 tsp Salt1 tsp VanillaDirections:Add to a mixing bowl all dry ingredients, then add wet ingredients. Mix well and drop onto a parchment lined baking pan using an ice cream scoop: 10 per pan.Bake at 300 degree F for 5-7 minutes, allow to cool before filling.
1 cup Marshmallow Fluff1/4 lbs (1 stick) Margarine6 cups Confectionary sugar1/4 tsp Vanilla1/2 cup Chocolate Ganache (equal parts Heavy cream and Semi Sweet chocolate chips. Bring Heavy Cream to a boil, then add the chocolate chips)2 Tblp EspressoDirections:In a mixing bowl, add fluff and margarine, mix well. Add confectionary sugar, and blend in well. Finally add the vanilla and espresso.Allow to chill for several hours then add the Ganache and swirl with a wire whisk.Scoop out of bowl and place on top of cake segment. Add another cake segment to make a “sandwich.”