Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup mini marshmallows
For the Mallow Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup marshmallow fluff
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pans (2)
- Electric mixer
- Piping bag and tip (optional)
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add in the milk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth. Fold in the mini marshmallows.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
8. To make the Mallow Frosting, beat the softened butter and marshmallow fluff together with an electric mixer until creamy.
9. Gradually add in the powdered sugar, milk, and vanilla extract, beating on low speed until combined.
10. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 2-3 minutes.
11. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
12. Spread a layer of Mallow Frosting on top of the cake layer.
13. Place the second cake layer on top of the frosting.
14. Frost the top and sides of the cake with the remaining Mallow Frosting.
15. If desired, pipe additional frosting on top of the cake for decoration.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour and 15 minutes
Temperature:
Bake at 350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 496
Fat per serving: 19g
Saturated fat per serving: 8g
Cholesterol per serving: 60mg
Sodium per serving: 438mg
Carbohydrates per serving: 82g
Fiber per serving: 2g
Sugar per serving: 62g
Protein per serving: 4g
Substitutions for ingredients:
- Mini marshmallows can be substituted with regular-sized marshmallows, chopped into smaller pieces.
- Vegetable oil can be substituted with canola oil or melted coconut oil.
- Marshmallow fluff can be substituted with regular marshmallows melted in the microwave.
Variations:
- Add 1/2 cup of chopped nuts (such as walnuts or pecans) to the cake batter for added texture.
- Use a different flavor of frosting, such as chocolate or vanilla, instead of the Mallow Frosting.
- Top the cake with additional mini marshmallows or chocolate chips for decoration.
Tips and Tricks:
- To prevent the cake from sticking to the pans, grease the pans with cooking spray and dust them with flour.
- To make the cake extra moist, poke holes in the top of the cake layers with a toothpick and pour a small amount of chocolate syrup over the top before frosting.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- For a neater presentation, use a cake leveler to trim the tops of the cake layers before frosting.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, store the cake in the refrigerator for up to 1 week.
Reheating Instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warmed through.
Presentation Ideas:
- Dust the top of the cake with cocoa powder or powdered sugar before serving.
- Top the cake with fresh berries or whipped cream for added flavor and color.
Garnishes:
- Mini marshmallows
- Chocolate chips
- Fresh berries
- Whipped cream
Pairings:
- Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate-covered strawberries
Troubleshooting Advice:
- If the cake layers are too thin, use a cake leveler to trim the tops of the layers to make them even.
- If the cake is dry, try adding a small amount of chocolate syrup or frosting between the layers to add moisture.
- If the frosting is too thin, add more powdered sugar until it reaches the desired consistency.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Chocolate cake has been a popular dessert since the late 1800s, when cocoa powder became widely available.
- Marshmallow fluff was invented in the early 1900s and quickly became a popular ingredient in desserts.
Flavor Profiles:
- Rich chocolate flavor with a sweet and creamy marshmallow frosting.
Serving Suggestions:
- Serve the cake as a dessert for a special occasion or as a sweet treat for a family gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Chocolaty, Sweet, Marshmallowy