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Triple Layer Chocolate Cake with Marshmallow Icing
Posted By GKC On December 27, 2013 @ 12:38 pm In Recipes of the Week,Weekly Recipes | No Comments
Serves 12 – 14
This is a great chocolate cake with a super special icing. I love it and am using it on carrot cake and on all flavors of cupcakes. It’s similar to a cooked meringue icing but has an extra creaminess from the marshmallows. You can use this chocolate cake recipe or any other one. Just make sure you make the icing!
2-1/4 cups sugar
4 ounces (4 squares) unsweetened chocolate
1-1/2 teaspoons vanilla extract
Nonstick cooking spray, for greasing cake pans
3 cups cake flour, sifted
4-1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) margarine, room temperature
4 large eggs, room temperature
3/4 cup non-dairy milk (pareve)
Marshmallow icing, recipe follows
In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool.
Preheat the oven to 350 degrees F. Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
Sift together the flour, baking powder and salt. In a stand mixer, cream the margarine and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. (a tester should come out with moist crumbs).. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Icing between the layers and all over the top and sides of the cake. I do this cake in three layers but you can do it in 2 layers too.
3 large egg whites, room temperature
3 cups sugar
3 tablespoons white corn syrup
3/4 teaspoon white vinegar
1/3 cup mini marshmallows (about 30) – you must use the mini, the big ones do not melt well enough
1-1/2 teaspoons vanilla extract
Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.
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