Chocolate Cake* with Marshmallow Frosting & Chocolate Shavings
Preheat oven to 350F Bake 35-40 minutes
Line the bottom of two 8" pans with parchment paper, then butter and flour surfaces
Cake Ingredients
1 3/4 cups flour
2 cups sugar
3/4 cup coco powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
12 cup vegetable oil
2 extra large eggs at room temperature
1 tsp vanilla extract
1 cup freshly brewed coffee (I used hazelnut)
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed, scraping the bottom of the bowl with a rubber spatula until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to , combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes until cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.*This cake recipe has been adapted from Barefoot Contessa
Marshmallow Frosting
Ingredients
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
Place egg whites, sugar and cream of tartar in a small pot, heat on very low heat until sugar dissolves whisking constantly and whites are warm to touch about 3 to 4 minutes.
Transfer mixture to bowl of electric mixer fitted with the whisk attachment, beat starting on low speed, gradually increasing to high until stiff, glossy peaks form about 5 to 7 minutes. Add vanilla, and mix until combined.
Line cake dish with 2x6 pieces of parchment to keep the frosting off the dish while frosting. Place first layer on parchment, pour 1/3 of frosting in center of first layer and spread out and down sides. Add second layer and pour remaining frosting and spread from center down the sides. Remove the partchment paper. Serve & enjoy!
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed, scraping the bottom of the bowl with a rubber spatula until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to , combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes until cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.*This cake recipe has been adapted from Barefoot Contessa
Marshmallow Frosting
Ingredients
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
Place egg whites, sugar and cream of tartar in a small pot, heat on very low heat until sugar dissolves whisking constantly and whites are warm to touch about 3 to 4 minutes.
Transfer mixture to bowl of electric mixer fitted with the whisk attachment, beat starting on low speed, gradually increasing to high until stiff, glossy peaks form about 5 to 7 minutes. Add vanilla, and mix until combined.
Line cake dish with 2x6 pieces of parchment to keep the frosting off the dish while frosting. Place first layer on parchment, pour 1/3 of frosting in center of first layer and spread out and down sides. Add second layer and pour remaining frosting and spread from center down the sides. Remove the partchment paper. Serve & enjoy!
