Chocolate Marshmallow Cake
This cake will take you off your feet. Its simply delicious and have the best taste ever. There is nothing that beats the mind than this amazing cake. The whole family will love it.
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EQUIPMENT NEEDED TO MAKE CHOCOLATE MARSHMALLOW CAKE
8” cake pans
Stand mixer
Wire cooling rack
RECIPE INGREDIENTS
CAKE
Cooking spray
2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup hot coffee
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil
1/2 cup sour cream at room temperature
MARSHMALLOW FROSTING
3 large egg whites at room temperature
1/4 teaspoon cream of tartar
1 1/2 cup granulated sugar
3/4 cup water
1 teaspoon pure vanilla extract
DIRECTIONS ON HOW TO BAKE CHOCOLATE MARSHMALLOW CAKE
Making Cake:
Preheat oven to 350°.
Line two 8” cake pans with parchment and grease with cooking spray.
Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.
In another large bowl, whisk hot coffee and sugar together. Add oil and sour cream and stir to combine. Pour into dry ingredients and whisk until just combined.
Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean for about 25 to 30 minutes. Let cake cool in pan for 15 minutes, then turn onto a wire cooling rack and let cool completely.
Making Frosting:
Place egg whites and cream of tartar into the bowl of a stand mixer or mixing bowl.
Combine sugar and water in skillet over medium heat and bring to a simmer. Without stirring, watch and check until mixture reaches 230° to 235°, but keep mixture over heat. Brush the sides of pot with a wet brush as sugar crystals form.
As soon as sugar mixture reaches 230° begin to whip egg whites using the whisk attachment or hand mixer until egg whites are frothy and sugar mixture reaches 240°.
As soon as mixture reaches 240° very slowly stream mixture into egg whites while beating on medium-high speed. Then pour in vanilla. Continue beating until egg whites double in volume and mixture is smooth, glossy, and stiff peaks form.
Frost on cakes and serve
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
CAKE
Cooking spray
2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup hot coffee
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil
1/2 cup sour cream at room temperature
MARSHMALLOW FROSTING
3 large egg whites at room temperature
1/4 teaspoon cream of tartar
1 1/2 cup granulated sugar
3/4 cup water
1 teaspoon pure vanilla extract
Instructions
- Making Cake:
- Preheat oven to 350°.
- Line two 8” cake pans with parchment and grease with cooking spray.
- Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.
- In another large bowl, whisk hot coffee and sugar together. Add oil and sour cream and stir to combine. Pour into dry ingredients and whisk until just combined.
- Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean for about 25 to 30 minutes. Let cake cool in pan for 15 minutes, then turn onto a wire cooling rack and let cool completely.
- Making Frosting:
- Place egg whites and cream of tartar into the bowl of a stand mixer or mixing bowl.
- Combine sugar and water in skillet over medium heat and bring to a simmer. Without stirring, watch and check until mixture reaches 230° to 235°, but keep mixture over heat. Brush the sides of pot with a wet brush as sugar crystals form.
- As soon as sugar mixture reaches 230° begin to whip egg whites using the whisk attachment or hand mixer until egg whites are frothy and sugar mixture reaches 240°.
- As soon as mixture reaches 240° very slowly stream mixture into egg whites while beating on medium-high speed. Then pour in vanilla. Continue beating until egg whites double in volume and mixture is smooth, glossy, and stiff peaks form.
- Frost on cakes and serve