Chocolate Cake with Marshmallow Frosting - Rich, Moist, and Topped with Fluffy Marshmallow Clouds!
Ingredients:
(Makes 12 slices — 2-layer 8-inch cake)
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
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For the Marshmallow Frosting:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
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Directions:
Step 1: Make the Chocolate Cake
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, oil, eggs, and vanilla. Mix until combined.
4. Slowly mix in hot coffee. Batter will be thin.
5. Divide between pans and bake for 30-35 minutes, until a toothpick comes out clean.
6. Let cool completely before frosting.
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Step 2: Make the Marshmallow Frosting
1. In a heatproof bowl over simmering water (double boiler), combine egg whites, sugar, water, and cream of tartar.
2. Whisk constantly until sugar dissolves and the mixture reaches 160°F (about 5-7 minutes).
3. Remove from heat and beat with a mixer on high for 5-7 minutes until stiff glossy peaks form.
4. Beat in vanilla extract.
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Step 3: Assemble the Cake
1. Place one cake layer on a serving plate. Spread marshmallow frosting over the top.
2. Add the second cake layer. Frost the top and sides generously.
3. Swirl the frosting for a rustic look or use a kitchen torch to lightly toast the frosting for a s'mores-style finish.
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Tips:
- The frosting is best made and used the same day for peak fluffiness.
- Torch the frosting for a golden marshmallow campfire effect!
- Store leftovers loosely covered at room temperature for 1-2 days or refrigerate for up to 4 days.
- Serve with fresh berries for a fruity contrast.