Recipe Courtesy of Chef Avery Sawyer from Governor's Restaurant.
3/4 cup Vegetable oil
1 cup Sugar
3 Large Eggs
1 tsp Pure Vanilla Extract
1 cup All-purpose flour
1/4 cup Natural cocoa powder
1/2 tsp Baking powder
3/4 tsp Salt
1 tsp Vanilla
Add to a mixing bowl all dry ingredients, then add wet ingredients. Mix well and drop onto a parchment lined baking pan using an ice cream scoop; 10 per pan.
Bake at 300 degree F for 5-7 minutes, allow to cool before filling.
1 cup Marshmallow Fluff
1/4 lbs (1 stick) Margarine
6 cups Confectionary sugar
1/4 tsp Vanilla
1/2 cup Chocolate Ganache
(equal parts Heavy cream and Semi Sweet chocolate chips.
Bring Heavy Cream to a boil, then add the chocolate chips)
2 Tblp Espresso
In a mixing bowl, add fluff and margarine, mix well. Add confectionary sugar, and blend in well. Finally add the vanilla and espresso.
Allow to chill for several hours then add the Ganache and swirl with a wire whisk.
Scoop out of bowl and place on top of cake segment. Add another cake segment to make a "sandwich."