| Notes:
- We
used a double batch of Moist Chocolate Cake that is found in
the index of this site.
-
Old Fashioned Marshmallow Icing should be used immediately to
top the cake after making because it sets up quickly.
- The
use of this chocolate cake recipe makes it unnecessary to use
a syrup to brush on the cake layers, since it is so moist to
begin with.
- To
serve this cake with ease, use a moistened knife to cut the
slices, cleaned and dipped in water again before cutting the
next slice. A moistened knife cuts through the icing smoothly.
|
Click
here for assembly
Moist
Chocolate Cake
A
basic, moist chocolate cake. For this recipe, we doubled the original
recipe, and placed the batter in two round cake pans.
| 2
c flour |
2
t baking powder |
| 2
c sugar |
2
t baking soda |
| 2
c hot water |
2
egg |
| 1
c cocoa |
1/2
c melted butter or margarine |
Preheat
oven to 350°F. Grease two round cake pans. Lay cut out parchment
circle on the bottom and grease and lightly flour the bottom and
sides.
In
mixing bowl, combine the first 6 ingredients together. Stir to
combine, then add egg and butter, mixing well. Pour into prepared
pans. Bake for 30 to 35 minutes, or until cake tests done. Let
rest in pan for a few minutes before turning out to cool.
Old
Fashioned Marshmallow Icing
| 3
egg whites |
1/2
t vanilla |
| Pinch
of salt |
|
| |
|
| 1
c sugar |
|
| 1/4
c corn syrup |
1/4
c water |
Bring
sugar, corn syrup and water to boil. When this is just boiling,
in a stand up mixer start whipping the whites with a pinch of
sugar and the vanilla. When the syrup reaches 112°C (234°F),
reduce the speed of the whites (which should be peaked now) and
slowly pour into the whipped whites in a steady stream. Continue
beating for a few minutes, or until the temperature has been reduced
to warm. When no longer hot (but still slightly warm), use to
frost the cake. Note: the longer it is whipped, the stiffer the
meringue becomes but the less time you have to work with it. Always
work with it slightly warm because the icing sets up fairly quickly.
For
Assembly of Dessert:
Prepare
the cake layers, and let cool. After the cakes are cooled, prepare
the icing. Place the cake you have chosen as the bottom on a serving
plate or decorative cake stand. Place about one cup of the finished
icing and working quickly, yet very gently so as not to tear up
the delicate cake, from center out spread the frosting evenly.
Place the second layer of the chocolate cake on top of the bottom
layer, and continue the ice the cake, top and sides. Using the
back of the offset or flat spatula you are using to ice the cake,
make swirl designs to accentuate the lightness of the Marshmallow
Icing. Decorate as desired with chocolate shavings, candied flowers
or zests, sprinkles or chopped candies, or as we did, simply dusted
very lightly with a lemon yellow luster powder.
|
