A few months ago I came across a great cake blog. The blogger made this amazing toasted marshmallow cake, I just had to make it! My lovely boyfriend, owner of Cut to Create, filmed me making this extremely tasty cake. The chocolate cake part is by far the best recipe I’ve come across, it’s very moist and chocolatey.
Dutch processed Cocoa vs. regular Cocoa Powder? There’s an on going argument that dutch processed cocoa powder is better than regular cocoa powder. In school, I learned that dutch processed cocoa is treated with an alkali to neutralize its acids. If your point is to get the darkest chocolate cake, add a little white vinegar to the mix. It’ll deepen the color to your liking.
Yes, I know I have small hands 🙂 In the video, I use two different sized marshmallows- you don’t need to follow that. I ran out of large ones and used what I had in the pantry. The small ones worked just as well.
| Servings |
|
Ingredients
Rich and Dark Chocolate Cake
- 1 ¾ cups all purpose flour
- 2 cups granulated sugar
- ¾ cup Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong black coffee cooled
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 1 tablespoon pure vanilla extract
Toasted Marshmallow Frosting
- 16 large white marshmallows
- 1 cup powdered sugar
- ½ lb butter (2 sticks) at room temperature
- ½ teaspoon pure vanilla extract
- 7 ounces Kraft Jet-Puffed Marshmallow Cream
Malted Belgian Chocolate Frosting
Ingredients
Rich and Dark Chocolate Cake
Toasted Marshmallow Frosting
Malted Belgian Chocolate Frosting
|
|
Instructions
Rich and Dark Chocolate Cake
- Preheat oven to 350 F. Prepare 3 x 8" cake pans with parchment paper. In bowl of standing mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.
Toasted-Marshmallow Frosting
- Place marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Malted Belgian Chocolate Frosting
- In a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away. *The malted chocolate frosting isn't my favorite, It isn't bad though. I'm a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!
Excellent video – and recipe! I am usually annoyed by people who comment with just a “this looks delicious, I have to try it!”… because it is so unhelpful in terms of a “review” … but in this case.. I am going to say just that because I just found your recipe.. and I WILL try it! Thanks much for posting this.. and best of luck in all your culinary pursuits! (ps, you have a beautiful name)
LOOKS ABSOLUTELY DELICIOUS! i dont have an electric mixer at home so will i get the same results if i use an electric hand beater instead? i cant wait to try out this recipe! you make it look so easy!!