Rich and chocolatey cake topped with a light as air marshmallow frosting – that tastes like melted marshmallows! Such an irresistible cake and flavor combination!
Ingredients
- 2 cups (250g) all-purpose flour(spooned and leveled)
- 3/4 cup (65g) unsweetened cocoa powder (spooned and leveled)
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3 large eggs
- 1 3/4 cups (360g) granulated sugar
- 2 tsp vanilla extract
- 1 cup + 2 Tbsp (246g) Mayonnaise
- 1 1/3 cups (315ml) warm water
- Chocolate shavings, for topping
Marshmallow Frosting
- 4 large egg whites (make sure there’s not even a drop of yolk!)
- 1 cup (200g) granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
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In a medium mixing bowl whisk together flour, cocoa powder, baking soda and baking powder for 20 seconds, set aside.
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In a separate large mixing bowl, using an electric hand mixer set on high speed, beat eggs, sugar and vanilla for 3 minutes. Blend in mayonnaise.
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Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pan.
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Bake in preheated oven until toothpick inserted into center comes out clean, about 34 – 38 minutes. Let cool completely on a wire rack (I like to cover about halfway through to seal in moisture).
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Frost completely cooled cake with marshmallow frosting then top with chocolate shavings.
For the frosting:
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Fill a large saucepan with about 1 1/2-inches of water and bring to a simmer. Add egg whites, granulated sugar and cream of tartar to a heat proof bowl of an electric stand mixer.
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Set bowl over saucepan (make sure it doesn’t touch water) and heat mixture, whisking constantly until it’s very warm (I let mine get to 150 degrees), about 3 – 4 minutes.
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Remove from heat and transfer bowl to electric stand mixer fitted with a whisk attachment.
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Beat mixture beginning on low and increasing to high speed until stiff glossy peaks form, about 5 – 7 minutes.
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Pour in vanilla during the last 10 seconds of mixing. For best results serve within a few hours of preparing – keep frosting cold.
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Recipe source: adapted from Hellmann’s