For this cake tackle sizzling chocolate, we envisioned a cake full of cocoa taste within the type of wealthy chocolate cake layers and even richer Chocolate Meringue Buttercream. With a purpose to do that, we needed to modify the 1-2-3-4 system barely, lowering the flour to 2½ cups and making up the ½-cup deficit with cocoa powder. The ultimate touches—a marshmallow-like Italian Meringue blanket and warming dose of espresso liqueur brushed onto the baked cake layers—deliver the consolation of a cup of cocoa to the cake stand.
Scorching Chocolate Marshmallow Cake
Makes 1 (8-inch) cake
- ¾ cup (180 grams) complete milk, room temperature
- 3 tablespoons (30 grams) sizzling chocolate cocoa powder*
- ½ cup (120 grams) plus 3 tablespoons (45 grams) espresso liqueur*, divided
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 4 giant eggs (200 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2½ cups (313 grams) cake flour
- ½ cup (43 grams) unsweetened cocoa powder
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- Chocolate Meringue Buttercream (recipe follows)
- 4 cups (296 grams) Italian Meringue (recipe follows)
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Preheat oven to 350°F (180°C). Spray 2 tall-sided 8-inch spherical cake pans with baking spray with flour.
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In a small saucepan, warmth milk over medium warmth till steaming. (Don’t boil.) Take away from warmth, and whisk in sizzling chocolate powder till fully dissolved. Whisk in 3 tablespoons (45 grams) liqueur. Let cool barely.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating effectively after every addition. Beat in vanilla.
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In a medium bowl, whisk collectively flour, unsweetened cocoa, baking powder, and salt. With mixer on low pace, step by step add flour combination to butter combination alternately with milk combination, starting and ending with flour combination, beating simply till mixed after every addition. Divide batter between ready pans, smoothing tops with an offset spatula.
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Bake till a picket choose inserted in middle comes out clear, 28 to half-hour. Let cool in pans for 10 minutes. Take away from pans, and let cool fully on wire racks.
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Trim cooled cake layers flat, and brush layers with remaining ½ cup (120 grams) liqueur. Place 1 cake layer on a cake plate; unfold Chocolate Meringue Buttercream on prime, and prime with remaining cake layer. Unfold Italian Meringue on prime and sides of cake. Utilizing a handheld kitchen torch, rigorously brown meringue. Retailer in an hermetic container. Finest served similar day, however completed cake could be refrigerated for as much as 2 days.
*We used Guittard Grand Cacao Consuming Chocolate and Kahlúa.
*We used Heilala Vanilla Bean Paste.
Chocolate Meringue Buttercream
- 2 cups (148 grams) Italian Meringue (recipe follows)
- ⅔ cup (150 grams) unsalted butter, softened and cubed
- 2 ounces (57 grams) 70% cacao bittersweet chocolate, melted and cooled barely
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Within the bowl of a stand mixer fitted with the whisk attachment, place 2 cups (148 grams) Italian Meringue. With mixer on excessive pace, add butter, about 1 tablespoon (14 grams) at a time, beating till effectively mixed after every addition. Fold in melted chocolate. Use instantly.
Italian Meringue
- 1½ cups (300 grams) granulated sugar
- ⅓ cup (80 grams) water
- ⅔ cup (160 grams) egg whites, room temperature (about 5 giant egg whites)
- ¼ teaspoon cream of tartar
- ½ teaspoon (2 grams) vanilla extract
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In a small saucepan, mix sugar and ⅓ cup (80 grams) water. Deliver to a boil over excessive warmth, being cautious to not splash sides of pan, stirring to assist sugar dissolve. (Don’t stir as soon as combination begins to boil.) Cook dinner till an instant-read thermometer registers 240°F (116°C).
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In the meantime, within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium pace till gentle peaks type.
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With mixer on medium pace, pour sizzling sugar syrup between facet of bowl and whisk attachment in a sluggish, regular stream. Enhance mixer pace to excessive, and beat till bowl is cool to the contact, 4 to five minutes. Beat in vanilla. Use instantly.
