by: JJurado007Posted on:

Hot Cocoa Cake

Yields: One 8-inch, three layer cake

Ingredients

Cake:

230 g All-Purpose Flour

30 g Cornstarch

100 g Cocoa Powder

2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

200 g Sugar, granulated

200 g Sugar, brown

250 mL Oil

5 Eggs, large room temp

2 tsp Vanilla Extract

125 mL Buttermilk, room temp

250 mL Coffee, fresh brewed

Marshmallow Cream:

454 g Sugar, granulated

500 mL Water

6 ea Eggs, whites

Ganache:

60 g Chocolate, semi-sweet

60 mL Heavy Cream

Method

Cake:

  1. Pre-heat oven to 350°F.
  2. Grease and line the bottom of three 8-inch round cake pans with parchment paper.
  3. Combine the flour, cornstarch, cocoa powder, baking soda, baking powder and salt. Whisk well until well combined. Set aside.
  4. Combine the buttermilk and vanilla; mix well and set aside.
  5. In a stand mixer with a paddle attachment, cream the oil, granulated sugar and brown sugar on medium speed for 3 minutes.
  6. Scrape the bowl down and add the eggs one a time, ensuring to scrape the bowl in between additions.
  7. Add 1/3 of the flour mixture and 1/3 of the buttermilk mixture. Mix on medium-low speed. Scrape the bowl down and repeat until all has been added.
  8. While the mixer is on medium-low speed, add the hot fresh brewed coffee.
  9. Scrape the bowl down and mix to ensure the batter is well combined. The batter will be loose.
  10. Divide evenly into the three 8-inch round lined cake pans.
  11. Bake for 20-30 minutes.
  12. Once the cakes have cooled for 30 minutes, remove them from the cake pan and wrap in plastic wrap. Freeze them overnight or chill for at least 4 hours before frosting.

Marshmallow Cream:

  1. In a stand mixer with a whisk attachment, whisk the egg whites until they are foamy.
  2. In a saucepan, boil the water and sugar until it reaches 240 F.
  3. Pour the hot syrup on the side of the bowl of the mixer while it is whisking at its highest setting.
  4. Continue to whip until the bowl is warm to the touch.

Ganache:

  1. Heat the heavy cream until it is simmering. This can be done on the stove top or microwave.
  2. Pour the hot heavy cream into the chocolate and let it sit for 5 minutes.
  3. Whisk it until it is well combined.

Assembly:

  1. The first and second layer should have 200 g of marshmallow cream each spread evenly.
  2. The top layer should have 150 g of frosting on top. Frost the sides, making sure to reserve some for decor.
  3. Pour the ganache on top, the viscosity should be similar to honey. If it is too thick, put it in the microwave in 5 second intervals. If it is too loose, put in the refrigerator in 5 minute intervals.
  4. Create the drip by lightly allowing the ganache to drip on the sides by pushing it with a spatula on the edge of the cake.