Chocolate Marshmallow Cake
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 2 cups all purpose flour
- ¾ cup cocoa
- 2 tsp . baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs
- 1 cup soured milk (see note)
- 1 cup black coffee
- ½ cup vegetable oil
- 1 tsp. vanilla extract
For the Marshmallow Filling:
- 2 egg whites
- ¼ tsp. cream of tarter
- 1 tsp. vanilla extract
- 1 cup granulated sugar
- 3 tbsp. corn syrup
- ⅓ cup water
For the Chocolate Ganache Glaze
- 2 cups semi-sweet or dark chocolate chips
- ½ cup whipping cream
Instructions
To prepare the chocolate cake:
- Pre-heat oven to 350°F.
- In a large mixing bowl. combine all ingredients and beat, with electric mixer, for 2 minutes.
- Pour into 2 greased and floured 9-inch cake pans or one large 10 -12-inch baking pan.
- Place in oven and bake for 30 – 35 minutes or until toothpick, inserted in the center, comes out clean; the time will be longer for a larger pan.
- Remove from oven and cool completely.
To prepare the marshmallow filling:
- In a small saucepan, combine sugar, corn syrup and water; bring to a boil, over medium heat, and continue to cook until the mixture reaches 240°F, on a candy thermometer, or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
- In a large bowl, whip the egg whites, cream of tartar and vanilla extract to soft peaks.
- With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.
- Continue to whip the frosting until it forms stiff peaks.
- Fill your cake immediately, with this frosting while it is still slightly warm, as it is easier to spread smoothly than if allowed to cool completely.
To prepare the the chocolate ganache glaze:
- In a medium saucepan, over high heat, scald whipping cream almost to boiling and then pour over the chocolate chips.
- Let stand for 3 – 4 minutes before stirring well until smooth.
To assemble the chocolate marshmallow cake:
- Split a single layer of the cake horizontally and fill the center with the marshmallow frosting.
- Finally spread the chocolate ganache over the cake and allow it to cool. Serve.
Notes
To make exactly 1 cup of sour milk, put 1 tablespoon of vinegar or 1 tablespoon of lemon juice, in a measuring cup and fill it up with milk until you get to the 1 cup mark. Give it a stir.
Let the mixture sit for 5 minutes so it can become soured and it’s ready to use.
