Chocolate Marshmallow Cake
Chocolate Marshmallow Cake is proof that love comes in all shapes and sizes: including a rectangular baking pan. Easy to make and even easier to transport, this chocolaty sheet cake is topped with fluffy marshmallow frosting.
Equipment
- Electric mixer
Ingredients
Chocolate Cake
- 2 cups all-purpose flour unbleached
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tsp espresso powder
- 1/2 cup olive oil extra virgin
- 2 large eggs room temperature
- 2 tsp vanilla extract pure
- 1 cup buttermilk room temperature
- 1 cup hot coffee
Marshmallow Frosting
- 6 large egg whites room temperature
- 1 1/2 cups granulated sugar
- 3/4 tsp cream of tartar
- 1 1/2 tsp vanilla extract pure
- 1/8 tsp sea salt fine
Instructions
Chocolate Cake
- Preheat oven to 350 degrees. Coat a 9 x 13 metal baking pan with nonstick baking spray. Set aside.
- In a large mixing bowl, sift together dry ingredients: flour, sugar, cocoa powder, baking soda. baking powder, salt and espresso powder. Set aside.
- In a separate bowl, whisk together oil, eggs and vanilla.
- Add buttermilk then whisk until combined.
- Add the dry ingredients to the bowl of wet ingredients and stir with a spoon until just combined. Take care to avoid overmixing.
- Carefully pour hot coffee into the batter and stir until evenly incorporated. Note: batter will be thin.
- Pour batter into prepared baking pan and bake for 35 minutes or until a tester inserted into the center of the cake comes out clean.
- Place baking pan on a wire rack to cool completely, approximately 2 hours, before topping with marshmallow frosting.
Marshmallow Frosting
- Using a double boiler, bring an inch or two of water to a simmer. Continuously whisk egg whites and sugar over heat until sugar has completely dissolved, approximately 7 minutes.
- Immediately transfer marshmallow meringue to a clean mixing bowl and beat with an electric mixer until soft peaks form, approximately 5 minutes.
- Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 to 12 minutes.
- Spread frosting onto cooled cake then slice and serve.
- Note: Frosting will begin to wilt if let at room temperature. To prevent wilting, cover and chill cake in the refrigerator up to 2 days.