Cake & mousse chocolate

❥ Cake & mousse chocolate "❥❥
Cake with Marshmallow Filling
Ingredients

Cake
1 3/4 Cups Sugar
2 1/4 Cups Flour
2 Tablespoons Cornstarch
3/4 Cup Dutch-Process Cocoa
1/4 Cup Buttermilk Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 Eggs
3/4 Cup Water
1/2 Cup Veggie Oil
2 teaspoons Vanilla Extract
1 Cup Hot Water
Marshmallow Filling
1/4 Cup Vegetable Shortening
1/4 Cup Butter
Pinch of Salt
1 teaspoon Vanilla Extract
1 Cup Powdered Sugar
1/4 Cup Corn Syrup
3/4 Cup Marshmallow Creme (optional, but GOOD)
Chocolate Glaze
3/4 Cup Semi-Sweet Chocolate Chips
3 Tablespoons Butter
1 Tablespoon Light Corn Syrup
1/4 teaspoon Vanilla Extract

Instructions

350* oven.
Grease and Flour two 9" round cake pans. Set aside.
Blend Sugar, Flour, Cornstarch, Cocoa, Buttermilk Powder, Baking Powder, Baking Soda, and Salt.
Beat in Eggs, 3/4 Cup Water, Oil, and Vanilla Extract for two minutes.
Stir in Hot Water.
Pour batter into pans (it will be go from thick to thin after the Hot Water addition).
Bake 30-35 minutes or until cake tester comes out clean.
Cool 10 minutes in pan and then invert onto wire rack to cool completely.
Assemble the Cake
Grab one layer and put if rounded (top side) down onto a serving platter.
Spread with filling. Top with remaining cake layer, also positioning top side down.
Pour glaze slowly over the top.
Marshmallow Filling!
Beat together Shortening, Butter, Salt, Vanilla Extract, and Powdered Sugar until fluffy. Beat in Corn Syrup a bit at a time until blended. Beat in Marshmallow Creme just until blended.
Chocolate Glaze!
Combine Chocolate Chips, Butter, and Corn Syrup in top of double boiler. Melt and add in Vanilla.
Cool so it thickens a bit but still pours.

Notes

Substitute Buttermilk Powder with 1/4 cup Buttermilk (or soured milk) thereby reducing Water amount from 3/4 cup to 1/4 cup.

Suggested garnish included crushed candy canes or mint chocolate cookies. I used crushed chocolate wafer cookies.