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Send a Meal Blog

Monday, April 13 2015

1 1/2   cups   butter
5      eggs
1    tablespoon   butter, melted
1    tablespoon   unsweetened cocoa powder
2    cups   all-purpose flour
1 1/4   cups   unsweetened cocoa powder
1/4   cup   buttermilk powder
1    teaspoon   baking powder
1    teaspoon   salt
1/2   teaspoon   baking soda
2 1/2   cups   packed brown sugar
1    tablespoon   vanilla
1/2   teaspoon   instant coffee crystals
1    cup   water
    Marshmallow Filling (recipe follows)
    Chocolate Glaze (recipe follows)
Chocolate Glaze
1/4   cup   whipping cream
1/3   cup   semisweet chocolate pieces (2 ounces)

Marshmallow Filling
3/4   cup   butter, softened
1    7 ounce jar  marshmallow creme
1 1/2   cups   powdered sugar
1 1/2   tablespoons   vanilla

Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.
For cake: In a medium bowl, stir together the flour, 1 1/4 cups cocoa, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.
Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.
Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, slice cake into wedges.
Chocolate Glaze
In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.
Marshmallow Filling
In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow creme, powdered sugar and vanilla. Beat until smooth.

Per Serving: cal. (kcal) 586, Fat, total (g) 32, chol. (mg) 134, sat. fat (g) 19, carb. (g) 74, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 53, pro. (g) 6, vit. A (IU) 923.21, vit. C (mg) 0, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 498, Potassium (mg) 214, calcium (mg) 100.97, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:24 am   |  Permalink   |  0 Comments  |  Email

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