HOT COCOA CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, 3 minutes. Gradually beat in 1/4 cup granulated sugar. Increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks with the remaining 1/2 cup granulated sugar, the oil, milk, vanilla and espresso powder in a large bowl. Sift the flour, cocoa powder, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 10 to 12 minutes. Let cool 5 minutes.
- Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the filling: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow cream and the vanilla; increase the speed to medium high and beat until fluffy, 2 minutes. Reduce the speed to low. Beat in the confectioners' sugar, then the milk, then increase the speed to medium and beat until thick and spreadable.
- Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife, then transfer to a rack set on a baking sheet.
- Make the glaze: Microwave the chocolate with the heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth. Pour over the cake; spread to coat. Transfer to a platter and refrigerate 15 minutes.
- Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake.
DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING
Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h
Yield 16 servings
Number Of Ingredients 16
Steps:
- Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.
- Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).
- Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.
- Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.
- Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.
- Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.
- Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).
- Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 442 milligrams, Sugar 78 grams, TransFat 1 gram
WILBUR COCOA MARSHMALLOW CAKE
The Wilbur Chocolate factory in Lititz, Pennsylvania is a wonderful little place that makes amazing chocolate. If you ever had an opportunity to sample Wilbur Buds then you know what I mean. From the "Cook's Tours through Wilburland" recipe book of the early 1900s. They say on www.wilburbuds.com that this cake is quickly made and is very attractive and inexpensive. Excellent served with Recipe #217740 instead of the marshmallow whip (made single layer in an 11"x7" glass baking dish baked for 25 minutes).
Provided by Kats Mom
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Put the Wilbur cocoa and sugar into bowl.
- Add the water and mix until the sugar is dissolved.
- Separate the eggs and beat the yolks until light.
- Add to the Wilbur cocoa, sugar and water.
- Sift the flour and baking powder and salt into mixture.
- Beat the whites of eggs until dry and add lightly to the mixture.
- Line two jelly tins with paper, pour in the mixture and bake 20 minutes.
- Remove the paper and spread marshmallow whip onto a layer of cake.
- Put cake layers together.
Nutrition Facts : Calories 165.3, Fat 2.7, SaturatedFat 1, Cholesterol 79.3, Sodium 92.6, Carbohydrate 34.2, Fiber 2, Sugar 25.2, Protein 4.2
COCA COLA CAKE
Provided by Food Network
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Combine flour and sugar in large bowl. In small saucepan, heat 1 cup butter, 3 tablespoons cocoa and 1 cup Coca-Cola. Bring to simmer and then pour over flour mixture. Stir well. Add buttermilk, eggs, baking soda and vanilla. Mix. Add marshmallows. Pour into 9x13 pan for 35 minutes.
- To make the frosting, in a saucepan combine 1/2 cup butter, 6 tablespoons Coca-Cola, and 3 tablespoons cocoa. Bring to a boil. Pour over bowl with powdered sugar. Beat well. Spread evenly over warm cake. Let cool. Serve.
CHOCOLATE MARSHMALLOW CAKE
This is a yummy cake to make for any occasion. It takes a tiny bit more effort than most cakes, but it is worth it.
Provided by Karen..
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Over a double boiler or in microwave, melt chocolate and butter.
- Allow to cool 15 minutes.
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 13 inch baking pan.
- Combine flour, salt, powder and soda and set aside.
- In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
- Stir in chocolate mixture.
- Gradually add dry ingredients, mixing well after each addition.
- Pour into prepared pan and bake for 25-30 minutes.
- Measure 1/2 cup marshmallows and set aside for drizzled glaze.
- Sprinkle the remaining marshmallows evenly over cake.
- Bake for 2 more minutes or until marshmallows start to soften.
- Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil.
- Boil for 1 1/2 to 2 minutes.
- Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
- Drizzle over cake quickly and fancily.
- Allow to cool completely.
Nutrition Facts : Calories 363.2, Fat 14.2, SaturatedFat 8.6, Cholesterol 56.8, Sodium 212.3, Carbohydrate 59.4, Fiber 1.4, Sugar 41.5, Protein 3.5
CHERRY MARSHMALLOW CAKE
The marshmallows melt and rise to the top to form a glaze on this very easy to make and convenient cake.
Provided by Lorac
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 13x9x2 inch baking pan.
- Prepare cake mix according to package directions.
- Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
- Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Nutrition Facts : Calories 441.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 56.8, Sodium 389.5, Carbohydrate 73.5, Fiber 0.9, Sugar 34, Protein 4.7
STRAWBERRY MARSHMALLOW CAKE
This looked beautiful when it came out of the oven. I used a white cake mix and to me it had the taste and texture of angelfood cake.
Provided by Just Sue
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Generously grease a 13x9 pan.
- Sprinkle marshmallows over bottom of pan.
- In a bowl, combine mashed stawberries and gelatin and set aside.
- Make cake batter according to package directions.
- Spread batter over marshmallows in pan.
- Spoon strawberry mixture evenly over batter.
- bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
- Place cake on wire rack to cool.
- When cake is cool you can invert on platter and serve with whpped cream.
Nutrition Facts : Calories 258.1, Fat 4.8, SaturatedFat 0.7, Sodium 326.4, Carbohydrate 52, Fiber 1.4, Sugar 37.7, Protein 3
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