CHOCOLATE MARSHMALLOW CAKE!!

Here is a pretty simple dessert that pays homage to the popular Jos Louis snack cake from Vachon here in Canada. I've used my standard chocolate scratch cake recipe with some marshmallow frosting in the middle and covered the whole thing in a layer of chocolate ganache...way better than it's name sake! As I was finishing this cake off, my daughter arrived home with a bunch of 13 year olds working on a school film project so this one did not last long.




Chocolate Cake

2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract



Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans or one large 10 -12 inch baking pan. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. The time will be longer for a larger pan. Cool completely.



Marshmallow Frosting

2 egg whites
¼ tsp cream of tarter
1 tsp vanilla extract
1 cup sugar
3 tbsp corn syrup
1/3 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely. 



Chocolate Ganache Glaze


12 oz semisweet or dark chocolate chips
½ cup whipping cream

Scald whipping cream almost to boiling and pour over the chocolate chips. Let stand for 3-4 minutes before stirring well until smooth.

Split a single layer of the cake horizontally and fill the ceenter with the marshmallow frosting. Finally spread the chocolate ganache over the cake and allow it to cool. Serve.