Super Chocolate Cake with a Homemade Fluff Icing

Today is my husbands birthday, and for some reason (he said it was because of his mother) I always thought his favorite type of cake was Angel Food…and was prepared to make him a from scratch Angel Food cake.  Well, I was wrong.  He told me his favorite type of cake would be a chocolate cake with chocolate chips, something super chocolaty and the frosting should be a whipped cream frosting or a marshmallow frosting.  So I am not one to argue chocolate, I reevaluated and planned to make something extra chocolaty with a marshmallow icing.  The results, well…awesome!  For the icing I was originally going to use my recipe for marshmallows and pipe it on top in little peaks, but right when I was getting ready to make it he seemed disappointed and wanted something more like an icing.  So once again, and last minute, I changed up my plan. 

The marshmallow icing makes about 6 cups, that is a lot of icing.  (So far it seems to be storing well in an airtight container at room temperature.)  When I started to coat the cake, it spread…it spread on the cake, off the stand, and on to the table.  I was getting really worried.  Worried that there would be nothing left between the layers and nothing left on top, I was even concerned that the top layer was going to slide off.  So I put the top on my cake board and hoped for the best!  In the photo above you can see it is still oozing, by the time we took the cover off there was at least 3/4 of an inch of fluff around the base.  But some how there was still plenty of fluff in the middle and on top, and it still tasted AWESOME!!

Super Chocolate Cake
(inspired by Hershey’s “Especially Dark” Chocolate Cake)

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups cocoa powder (Hershey’s Special Dark Cocoa)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
1-10 oz. bag of dark chocolate morsels
Homemade Marshmallow Fluff Icing
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

Stir together sugar, flour, cocoa, baking powder, soda and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for about 2 minutes. Stir in boiling water (batter will be thin). Stir in chocolate morsels.  Pour into prepared pans.  Bake for 30-35 minutes or wooden pick comes out clean.  Cool, cover with marshmallow fluff icing.

Marshmallow Fluff Icing
(inspired by Food & Wine’s Marshmallow Icing)

5 large egg whites
1 2/3 cups sugar
2 tablespoons cold water
1 1/2 cups light corn syrup
Pinch of cream of tartar

Bring 1 inch of water to a boil in a wide saucepan. In a large stainless steel bowl, whisk the egg whites with the sugar, water and corn syrup until blended. Set the bowl over the saucepan and whisk the whites until the sugar is completely melted, 4 to 5 minutes. Rub some of the mixture between your fingers to be sure it’s not gritty.

Remove the bowl from the saucepan and add the cream of tartar to the whites. Using a standing electric mixer, beat the egg whites at medium speed for 1 minute to break them up. Gradually increase the speed to high and beat until the icing is fluffy, firm and no longer warm to the touch, about 10 minutes. Beat in the vanilla. Use right away or put in a covered container and leave at room temperature.

Enjoy!
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