← Nouns Cooking · American

Ingredients

• 115 g unsalted butter, softened
• 200 g Brown sugar
• 1 Eggs
• 1 tsp Vanilla extract
• 250 g Plain (all-purpose) flour
• 45 g Dutch-process cocoa powder
• 1 tsp Bicarbonate of soda
• 1 tsp Baking powder
• ½ tsp Salt
• 240 ml Buttermilk
• 115 g unsalted butter, softened, for the filling
• 140 g Icing sugar
• 200 g Marshmallow creme (such as Fluff)
• 1 tsp vanilla extract, for the filling

Method

1. Heat the oven to 190°C (170°C fan, 375°F) and line two baking trays with baking paper.
2. Beat the butter and brown sugar for 2–3 min until fluffy, then beat in the egg and vanilla.
3. Whisk the flour, cocoa, baking soda, baking powder and salt together. Add to the butter mix in three goes, alternating with the buttermilk, and mix just until smooth.
4. Drop 20 heaped tablespoons of batter onto the trays, well apart. Bake for 10–12 min, until they spring back when pressed. Cool on the trays for 5 min, then on a rack until completely cold.
5. For the filling, beat the butter and icing sugar until pale, then beat in the marshmallow creme and vanilla until light and fluffy.
6. Pair the cakes up by size. Spread or pipe a thick layer of filling on the flat side of half of them, then sandwich with the rest.

Tips

• Wrap each one in cling film to keep them soft; they keep for 3 days.
• Marshmallow creme (such as Fluff) contains egg white but usually no gelatine; check the label.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Epicurious