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Learn how to make your favorite childhood treat with this recipe — Hostess Cupcakes! Whether you are making this cake for a special celebration or to test your baking skills, these cakes are sure to be a show stopper!

Chocolate Cake Layers

• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

1. Preheat oven to 300°F. and grease pans. Line bottoms of 2 10-inch* round cake pans with wax paper and grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
4. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Marshmallow Or Seven Minute Frosting

• 2 large egg whites
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 2 tablespoons water
• 1 1/2 teaspoons pure vanilla extract

1. Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Ganache Frosting

• 1/2 pound fine-quality semisweet chocolate
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1 tablespoons light corn syrup
• 1/4 stick (2 tablespoons) unsalted butter

1. Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

2. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.

3. Spread frosting over top and sides of cake. Chilling the cake will harden the chocolate coating.

Once you have all of these ingredients ready, assembling your cake should be quick and simple. Cut one of the cakes horizontally and cut a hole out of the other. You'll fill the whole with marshmallow frosting and sandwich that layer with the other cake. Then, spread the ganache over the top and sides of the cake. Feel free to decorate the signature swish for an iconic look.

Article Source: Smitten Kitchen