Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
5. Fold in the marshmallows and chocolate chips.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 442
Fat: 21g
Carbohydrates: 57g
Protein: 5g
Sodium: 281mg
Substitutions for Ingredients:
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa powder.
- Unsalted butter can be substituted with salted butter, but omit the added salt in the recipe.
- Buttermilk can be substituted with plain yogurt or milk.
- Mini marshmallows can be substituted with regular-sized marshmallows.
- Semi-sweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Use a different type of extract, such as almond or peppermint, in place of the vanilla extract.
- Drizzle melted chocolate over the top of the cake before serving.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar.
- Be careful not to overmix the batter.
- To prevent the cake from sticking to the pan, make sure to grease and line the pan with parchment paper.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of cocoa powder.
- Garnish with fresh berries or a drizzle of melted chocolate.
Garnishes:
- Whipped cream
- Cocoa powder
- Fresh berries
- Melted chocolate
Pairings:
- Coffee
- Vanilla ice cream
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Store the cake in an airtight container at room temperature.
Food History:
Marshmallows were originally made from the sap of the mallow plant, which was mixed with honey and dried. The modern marshmallow was invented in the 19th century and is now made with sugar, corn syrup, and gelatin.
Flavor Profiles:
This cake has a rich chocolate flavor with a hint of sweetness from the marshmallows and chocolate chips.
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream and a sprinkle of cocoa powder.
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Taste: Rich, Sweet, Chocolatey, Gooey, Marshmallowy