Prep 2 hrs
Cook 30 mins
The cover pictuure on Dorie Greenspan's Baking: From My Home to Yours. The white marshmallow filling and frosting is a good contrast for the cake. Sweet and light, it balances the rich tasting chocolate cake. It is very easy to work with, spreading smoothly with very little effort. Chill time is included.
- 1 1⁄3 cups all-purpose flour
- 1⁄2 cup cocoa powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, room temperature
- 1⁄2 cup brown sugar
- 1⁄2 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, melted and cooled
- 1⁄2 cup buttermilk, room temperature
- 1⁄2 cup water, warm
- 2⁄3 cup chocolate chips (regular or mini)
- 4 large egg whites, room temperature
- 1 cup sugar
- 3⁄4 teaspoon cream of tartar
- 1⁄2 cup water
- 1 tablespoon vanilla extract
- For the Cake: Preheat oven to 350°F.
- Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.).
- In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt.
- In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
- Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
- Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
- Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
- For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
- Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer).
- As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
- To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter.
- Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers.
- Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white).
- Refrigerate for at least one hour and up to overnight before serving.