Hot Chocolate Marshmallow Cake
For this cake take on hot chocolate, we envisioned a cake packed with cocoa flavor in the form of rich chocolate cake layers and even richer Chocolate Meringue Buttercream. In order to do this, we had to adjust the 1-2-3-4 formula slightly, decreasing the flour to 2½ cups and making up the ½-cup deficit with cocoa powder. The final touches—a marshmallow-like Italian Meringue blanket and warming dose of coffee liqueur brushed onto the baked cake layers—bring the comfort of a cup of cocoa to the cake stand.
Hot Chocolate Marshmallow Cake
Makes 1 (8-inch) cake
Ingredients
¾ cup (180 grams) whole milk, room temperature3 tablespoons (30 grams) hot chocolate cocoa powder*½ cup (120 grams) plus 3 tablespoons (45 grams) coffee liqueur*, divided1 cup (227 grams) unsalted butter, softened2 cups (400 grams) granulated sugar4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extract2½ cups (313 grams) cake flour½ cup (43 grams) unsweetened cocoa powder1 tablespoon (15 grams) baking powder½ teaspoon (1.5 grams) kosher saltChocolate Meringue Buttercream (recipe follows)4 cups (296 grams) Italian Meringue (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray 2 tall-sided 8-inch round cake pans with baking spray with flour.
In a small saucepan, heat milk over medium heat until steaming. (Do not boil.) Remove from heat, and whisk in hot chocolate powder until completely dissolved. Whisk in 3 tablespoons (45 grams) liqueur. Let cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, unsweetened cocoa, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans, smoothing tops with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Trim cooled cake layers flat, and brush layers with remaining ½ cup (120 grams) liqueur. Place 1 cake layer on a cake plate; spread Chocolate Meringue Buttercream on top, and top with remaining cake layer. Spread Italian Meringue on top and sides of cake. Using a handheld kitchen torch, carefully brown meringue. Store in an airtight container. Best served same day, but finished cake can be refrigerated for up to 2 days.
Notes
*We used Guittard Grand Cacao Drinking Chocolate and Kahlúa.
*We used Heilala Vanilla Bean Paste.
Chocolate Meringue Buttercream
Ingredients
2 cups (148 grams) Italian Meringue (recipe follows)⅔ cup (150 grams) unsalted butter, softened and cubed2 ounces (57 grams) 70% cacao bittersweet chocolate, melted and cooled slightly
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, place 2 cups (148 grams) Italian Meringue. With mixer on high speed, add butter, about 1 tablespoon (14 grams) at a time, beating until well combined after each addition. Fold in melted chocolate. Use immediately.
Italian Meringue
Ingredients
1½ cups (300 grams) granulated sugar⅓ cup (80 grams) water⅔ cup (160 grams) egg whites, room temperature (about 5 large egg whites)¼ teaspoon cream of tartar½ teaspoon (2 grams) vanilla extract
Instructions
In a small saucepan, combine sugar and ⅓ cup (80 grams) water. Bring to a boil over high heat, being careful not to splash sides of pan, stirring to help sugar dissolve. (Do not stir once mixture starts to boil.) Cook until an instant-read thermometer registers 240°F (116°C).
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until soft peaks form.
With mixer on medium speed, pour hot sugar syrup between side of bowl and whisk attachment in a slow, steady stream. Increase mixer speed to high, and beat until bowl is cool to the touch, 4 to 5 minutes. Beat in vanilla. Use immediately.
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