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 buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (7 oz) marshmallow creme
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 cup semisweet chocolate chips
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Spatula
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth. The batter will be thin.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake 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. In a double boiler or a microwave-safe bowl, melt the chocolate chips until smooth. Set aside to cool.
9. In a separate mixing bowl, beat the marshmallow creme, softened butter, powdered sugar, vanilla extract, and salt with an electric mixer until light and fluffy.
10. Gradually add the heavy cream and beat until the frosting is smooth and spreadable.
11. Place one cake layer on a serving plate. Spread a layer of the marshmallow creme frosting over the top of the cake.
12. Place the second cake layer on top of the frosting. Spread a thin layer of frosting over the entire cake to create a crumb coat.
13. Refrigerate the cake for 10-15 minutes to set the crumb coat.
14. Spread a thick layer of frosting over the entire cake, using a spatula to create swirls and peaks.
15. Drizzle the melted chocolate over the top of the cake, letting it drip down the sides.
16. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, serving 8-10 people.
Nutritional information:
Calories: 547
Fat: 28g
Saturated Fat: 14g
Cholesterol: 73mg
Sodium: 597mg
Potassium: 307mg
Carbohydrates: 73g
Fiber: 3g
Sugar: 53g
Protein: 5g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use any neutral-flavored oil instead of vegetable oil.
- You can use milk chocolate or dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cake batter or sprinkle them on top of the frosting.
- Use a different frosting, such as cream cheese frosting or chocolate buttercream frosting.
- Add a layer of sliced strawberries or raspberries between the cake layers.
Tips and tricks:
- To make the cake layers even, use a kitchen scale to weigh the batter before pouring it into the cake pans.
- To prevent the cake from sticking to the pans, use parchment paper to line the bottoms of the pans.
- To make the frosting easier to spread, let it sit at room temperature for 10-15 minutes before using it.
- To make the chocolate drizzle, use a spoon or a piping bag with a small tip.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Top the cake with marshmallows or chocolate shavings.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Marshmallows
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding more buttermilk to the batter.
- If the frosting is too thick, add more heavy cream, one tablespoon at a time, until it reaches the desired consistency.
- If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in the refrigerator to prevent the frosting from melting.
Food history:
The first chocolate cake recipe was published in the late 1800s. Since then, chocolate cake has become a classic dessert enjoyed all over the world.
Flavor profiles:
This cake is rich and chocolatey, with a sweet and fluffy marshmallow creme frosting.
Serving suggestions:
Serve this cake as a dessert after a family dinner or at a birthday party.
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Taste: Rich, Chocolatey, Sweet, Creamy, Gooey