Ingredients (~6 pies)

For the Chocolate Cakes

1/4 cup (1/2 stick) unsalted butter, softened

6 tbsp granulated sugar

1 large egg

1/2 cup milk

1/2 tsp vanilla extract

1 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

1/4 cup unsweetened cocoa powder

For the Filling

6 tbsp unsalted butter, softened

1/2 cup confectioners’ sugar

3 heaping tbsp marshmallow fluff

1/2 tsp vanilla extract

1 pinch salt

Making the Chocolate Cakes

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper.

First combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium bowl using a whisk.

Next use a paddle attachment in a stand mixer to cream together the softened butter and granulated sugar on medium speed for approximately two to three minutes or until light and fluffy, scraping down the sides of the bowl occasionally.

Once this is complete, add an egg and mix on low speed until the egg is fully blended into the mixture. Then, add vanilla extract.

Continue by lowering the mixer’s speed to the lowest setting and adding half of the dry ingredients to the liquid and blend only until combined with no flour visible, and add the milk and continue mixing on low speed until completely blended with the liquid; add the other half of the dry ingredients and mix until no dry flour is visible; mixing too much will change the consistency of the cake and make it dense.

Using tablespoons, scoop heaping tablespoons of cake batter and place on the prepared baking sheet leaving approximately two inches between each mound; you need to create twelve mounds of cake batter, so you will create six final cakes.

Bake cakes for approximately seven to eight minutes, or until the cake is fully set with a slight bounce when pressed lightly on top; allow to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

The cakes must be fully cool before you fill them.

Filling & Assembling the Cakes

While the cakes are cooling, you can prepare the filling. In a clean bowl of a stand mixer, whip the six tablespoons of softened butter with a paddle attachment using a medium-high speed until it is light and fluffy.

Once that is complete, reduce the mixer speed to the lowest setting and add the confectioners’ sugar, marshmallow fluff, vanilla extract, and salt. Mix until all of the sugar is incorporated into the butter mixture, and then increase the mixer speed back to medium-high speed and continue whipping until the marshmallow filling is light and fluffy in texture.

To assemble the cakes: spread generous amounts of filling on the flat side of each cooled cake; place a second cake with the flat side down on top, creating a sandwich. Continue this process until you have used up all of your marshmallow filling and all of your chocolate cakes.