Chocolate Cake with Marshmallow Frosting.
The marshmallow crème frosting recipe more serious (but simple to make).
It turns out beautiful, both terms of texture and taste.
It probably takes a few more minutes than the fluff version,
but so worth it in my opinion.
Once made, it will not last as long as the fluff version, but I have never
had that issue since the cake is usually gone within two days anyway.
Preheat oven to 350° F.
Grease the bottoms and side an 8 inch x 8 inch baking pan.
Line the bottom and with parchment paper.
Grease and flour the parchment paper.
If you are not using parchment paper, just grease and flour the pan, but it is much
easier to release the cake using parchment paper at least on the bottom of the pan.).
In a small saucepan, bring milk to a simmer on low heat.
Place the cocoa powders a small, heatproof bowl.
Pour the simmering milk over the powder, whisk and set aside to cool.
In a small bowl, sift together the baking soda, baking powder and salt.
Set aside.
In a medium bowl, whisk the oil, sugar, brown sugar, eggs and
vanilla until fully combined.
Whisk in the cooled cocoa/milk mixture.
Stir half the flour mixture into the liquid ingredients and, before the flour
is fully combined, add the sour cream.
Just before all the sour cream is combined, stir in the rest of the flour, just until
all the ingredients are fully combined.
Do not overmix.
Spread batter into prepared pan.
Bake for 43-47 minutes, just until toothpick inserted comes out clean.
Allow cake to cool in completely on a wire rack.
Option 1: Fluff Buttercream.
With an electric mixer, beat butter sugar and salt until light and fluffy.
Add marshmallow fluff and vanilla beat until fully combined.
Option 2: Marshmallow Crème Frosting.
Fill a medium size pot one-third with water.
Place pot on a burner over medium-low heat.
In the metal bowl of a stand mixer, all ingredients except for the vanilla.
Place the bowl over the pot of water.
The water should not touch bottom of the mixing bowl.
Constantly whisk the until it reaches 160° F.
If using pasteurized egg you can go to just 140° F.
Do not stop whisking, as you do not want scrambled egg whites.) Immediately remove
the mixing bowl from the heat and insert it onto the mixer with the whisk attachment.
Whisk at medium-high until stiff peaks form.
Start mixing immediately.
The mixture will cool as it is whipped.) Add vanilla and whisk an additional
30 seconds until fully incorporated.
Assembly.
Remove the cake from the pan.
With a serrated knife, cut off thin slices (no more than ¼ of an inch thick)
from each of the four sides of the cake, each the full length of the cake.
Crumble the thin slices a bowl and set aside.
Spread the fluff buttercream or the crème frosting on the top of the cake.
Sprinkle with the cake crumbs.
You could, in theory, use natural cocoa powder instead of Dutch process, but you
will not have as deep a chocolate flavor.
I use 28 g.
of Dutch process cocoa and 10 g.
of black cocoa, for an deeper chocolate flavor.
Black cocoa is Dutch process cocoa.).
The fluff buttercream, on its own, is very sweet, but eaten with
the cake, it is very enjoyable.
I offer the fluff buttercream as an option because some may find it easier
to make, and it will last longer and can be stored at room temperature.
Although, I prefer to store it in airtight container in the refrigerator.
Bring it to room temperature to eat.).
The marshmallow crème frosting is far superior in flavor and very fun to make!
If you do not have a thermometer (GET ONE! ), keep whisking the mixture over
the simmering water for a minute or two after all the sugar is fully dissolved.
Once the cake is frosted, store the cake an airtight container in the refrigerator.
Also bring it to temperature before eating.
This frosting should last a few days on the but may start to separate as time goes on.
I have not experienced that for the simple reason that the cake is
always gone within a couple days!