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Chocolate Marshmallow Cake

Heather Wolf
Chocolate Marshmallow Cake is proof that love comes in all shapes and sizes: including a rectangular baking pan. Easy to make and even easier to transport, this chocolaty sheet cake is topped with fluffy marshmallow frosting.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Marshmallow Frosting 25 minutes
Total Time 1 hour 15 minutes
Course Cakes and Cupcakes
Cuisine American
Servings 12

Equipment

  • Electric mixer

Ingredients
  

Chocolate Cake

  • 2 cups all-purpose flour unbleached
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp espresso powder
  • 1/2 cup olive oil extra virgin
  • 2 large eggs room temperature
  • 2 tsp vanilla extract pure
  • 1 cup buttermilk room temperature
  • 1 cup hot coffee

Marshmallow Frosting

  • 6 large egg whites room temperature
  • 1 1/2 cups granulated sugar
  • 3/4 tsp cream of tartar
  • 1 1/2 tsp vanilla extract pure
  • 1/8 tsp sea salt fine

Instructions
 

Chocolate Cake

  • Preheat oven to 350 degrees. Coat a 9 x 13 metal baking pan with nonstick baking spray. Set aside.
  • In a large mixing bowl, sift together dry ingredients: flour, sugar, cocoa powder, baking soda. baking powder, salt and espresso powder. Set aside.
  • In a separate bowl, whisk together oil, eggs and vanilla.
  • Add buttermilk then whisk until combined.
  • Add the dry ingredients to the bowl of wet ingredients and stir with a spoon until just combined. Take care to avoid overmixing.
  • Carefully pour hot coffee into the batter and stir until evenly incorporated.
    Note: batter will be thin.
  • Pour batter into prepared baking pan and bake for 35 minutes or until a tester inserted into the center of the cake comes out clean.
  • Place baking pan on a wire rack to cool completely, approximately 2 hours, before topping with marshmallow frosting. 

Marshmallow Frosting

  • Using a double boiler, bring an inch or two of water to a simmer. Continuously whisk egg whites and sugar over heat until sugar has completely dissolved, approximately 7 minutes.
  • Immediately transfer marshmallow meringue to a clean mixing bowl and beat with an electric mixer until soft peaks form, approximately 5 minutes.
  • Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 to 12 minutes.
  • Spread frosting onto cooled cake then slice and serve.
  • Note: Frosting will begin to wilt if let at room temperature. To prevent wilting, cover and chill cake in the refrigerator up to 2 days.
Keyword cake, chocolate, marshmallow