Kue Pie Whoopie Coklat

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Generously spray a 12-cup bundt pan with non-stick cooking spray. Dust the inside with flour and set aside.
2. In a large bowl combine 1 (15.25-ounce) box chocolate fudge cake mix,1 (3.9-ounce) box instant chocolate fudge pudding mix, ¾ cup water, ¾ cup vegetable or canola oil, 4 large large eggs, 1 cup sour cream, and 1 teaspoon vanilla extract. Mix until combined using an electric hand mixer.
3. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
4. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once the cake is cool, slice it in half horizontally.
5. In a large bowl, combine the 10 tablespoons unsalted butter, 1 (7-ounce) jar marshmallow creme, pinch salt, and 1 ½ teaspoon vanilla extract. Mix until well combined using an electric hand mixer. Add one cup of powdered sugar and mix until combined. Add the remaining one cup of powdered sugar and mix until smooth and creamy. Spread the cream filling over the bottom half of the cake and place the top half of the cake over the cream filling.
6. Place ½ cup chocolate chips, into a small bowl; set aside. Microwave 3 tablespoons whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour the hot cream over the chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until the mixture is smooth and the chocolate is melted.
7. Pour the ganache over the cake then store the cake in the refrigerator. Bring it to room temperature before serving.