Efrat's Notebook

Chocolate Whoopie Pies Draft

Soft little chocolate cakes that I sandwich in pairs with chocolate whipped cream or marshmallow buttercream and a thin layer of ganache, then give them a few hours in the fridge before serving.

  • Prep45 min
  • Cook12 min
  • Rest3 hr
  • Total3 hr 57 min
  • Makes12–15 whoopie pies
  • KashrutDairy

What you need

Amount:×1

Cakes

Filling 1

Filling 2

Ganache

How I make it

Cakes

  1. Preheat the oven to 350°F (180°C).

  2. In a stand mixer with the paddle, beat the butter and sugar. Add the egg and beat well.

  3. Sift the flour, cocoa and baking soda into a separate bowl. Add the salt and mix well.

  4. Add the flour mixture to the mixer bowl and mix. Add the milk and vanilla and mix just until the batter is uniform, scraping with a spatula as needed.

  5. With a small cookie scoop (or two spoons), drop small mounds of batter well apart on a baking sheet lined with parchment paper.

  6. Bake for about 12 minutes, until set. Let cool completely.

Filling

  1. Filling 1: In the mixer, whip the cream with the powdered sugar to stiff peaks. Fold in the grated chocolate and transfer to a piping bag with a star tip.

  2. Filling 2: Beat all the ingredients well into a firm cream and transfer to a piping bag.

Ganache

  1. Put the chocolate in a heatproof bowl. Bring the cream to a boil in a small saucepan and pour it straight over the chocolate.

  2. Wait a minute or two, then stir until the chocolate is completely melted. Let cool a little.

Assembly

  1. Pipe the filling onto half of the cakes, in a spiral, rosettes or any shape you like.

  2. Spread a thin layer of ganache on the remaining cakes and set them on top of the filled ones.

  3. Let the flavors meld and serve a few hours later.

What I've learned

  • They keep in an airtight container in the fridge for 2-3 days.

Source: ChefEf (chefef.com)