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Chocolate Covered Twinkie Cake

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We know and love a little Twinkie but this Chocolate Covered Twinkie cake takes it to a whole new level!!

Directions

Directions:

  1. Preheat oven to 175ºC. Grease and flour a round tube baing ring.
  2. Whisk the flour, baking powder and salt together, set aside. 
  3. Heat milk and butter and vanilla together for 1 minute until butter is melted.
  4. Whisk the egg whites until frothy then add the cream of tartar and gradually add half of the sugar and continue whisking until soft peaks are formed. 
  5. In a large bowl, whisk the egg yolks with ¾ cup of sugar until very pale and fluffy. Add the egg whites and sift over the flours.  Mix on low speed to just combine.  
  6. Pour the milk and butter mixture down the side of the bowl and fold to combine. 
  7. Pour into the prepared tin and bake for 40 minutes or until a toothpick comes out clean.  Let sit for a few minutes in the pan to cool slightly before removing onto a wire rack to cool completely.
  8. Meanwhile, to make the filling, beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
  9. Once the cake is cool, flip it onto the top. 
  10. Using a melon baller or one-inch round cookie-cutter, scoop out 8 to 10 large holes around the bottom of the cake, making sure not to cut through the top. Pipe filling into holes and cover with a bit from the cutout. Then carefully invert cake onto a serving platter.
  11. Heat the cream until hot, pour over the finely chopped chocolate and let sit for 10 seconds before stirring from the middle out to melt completely.
  12. Pour the chocolate ganache over the cake so it drips down the sides.