Thursday, May 1, 2014

Hot Chocolate Cake



This cake went for $85 at a recent auction, so apparently it was a hit and now everyone wants the recipe.  Here it is!

Homemade Marshmallows: (adapted from Martha Stewart)

INGREDIENTS:

    • Vegetable-oil cooking spray
    • 2 cups sugar
    • 1 tablespoon light corn syrup
    • 4 packages (1/4 ounce each) unflavored gelatin
    • 1 teaspoon vanilla extract
    • 2 large egg whites

    • DIRECTIONS:
    • Coat an 8-inch square pan with cooking spray and set aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

    • Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in vanilla extract; set aside

    • Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes

    • Pour mixture into lined pan. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares using a sharp knife dipped into hot water with each slice. 

Hot Chocolate Cake: (adapted from Paula Dean)

INGREDIENTS:
1 1⁄2 cups butter, softened
2 1⁄4 cups sugar
1 teaspoon vanilla extract
4 large eggs
2 3⁄4 cups all-purpose flour
3⁄4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 cups buttermilk
1 (1-ounce) package hot cocoa mix (I use Starbuck's dark chocolate)
DIRECTIONS:
1. Preheat oven to 350°. Spray 3 (8-inch) cake pans with nonstick baking spray with flour.
2. In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine flour and next four ingredients. In a small bowl, whisk together milk and cocoa mix until smooth.
4. Add flour mixture to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour mixture into prepared pans.
5. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. TIP: Put cakes wrapped in plastic wrap in fridge until ready to frost. 

Marshmallow Cream Filling: 
INGREDIENTS:
1/2 stick unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
3 TBS whole milk
1 (7oz) container of marshmallow cream
DIRECTIONS:
Mix butter, powdered sugar and vanilla until smooth.  Add milk and marshmallow cream and beat until smooth.

Hot Chocolate Frosting:
INGREDIENTS:
1/2 cup softened butter
4 cups powdered sugar
1 packet dry hot chocolate mix (Starbuck's dark hot chocolate recommended)
1/3 cup whole milk 
DIRECTIONS:
In a small sauce[am combine hot chocolate mix and whole milk.  Heat over medium heat while stirring to dissolve.  Set aside.  
In a large mixing bowl cream butter until smooth. Add in powdered sugar and mix until combined (it will be really dry).  Turn mixer to low and gradually pour in the hot chocolate mixture.  Beat until light and fluffy, scraping down sides to mix well. More milk or powdered sugar can be added if it's too stiff.  You want a fluffy frosting but not too creamy. 

INSTRUCTIONS TO PUT TOGETHER CAKE:
After the cakes are chilled, place one on a cake stand and slide bits of parchment paper around the bottom edge (these are to pull out at the end so no frosting gets on the stand). Level the top of it with a serrated knife if needed and then place a large dollop or two of marshmallow cream.  Spread a thick layer only until there is 1/2 inch of cake visible on the edge, because the top layer will squeeze more out when it sits on top.  Place the 2nd layer of cake on top and repeat with marshmallow cream.  Put on top layer. Put a dowel in the center of the cake (cut to the level of the top) to keep the cake layers in place.  Basically you will have 3 cake layers, 2 layers of filling. 
Begin frosting with hot chocolate frosting from the top down to the edge and smooth out all around the sides.  Remove parchment paper bits from under the cake to reveal a smooth frosting finish on bottom edge. 
Stack square marshmallows and layer on top of cake (they are sticky so they should stay).  Sprinkle with hot chocolate mix through a sieve and add a drinking straw for fun. 
TIP: Make the cakes and the marshmallows the night before. 

1 comment:

Kelleyn Rothaermel said...

Thanks for sharing this recipe! You are awesome! Can't wait to try this recipe! It looks amazing!

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