Prepare to embark on a chocolate journey that will transform your baking skills and tantalize your taste buds! This isn't just another chocolate cake - it's a luxurious, moist masterpiece wrapped in silky marshmallow fondant that will make your guests think you've studied pastry arts in Paris. Whether you're celebrating a special occasion or simply craving the most divine chocolate experience, this recipe promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Marshmallow fondant for covering
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures no lumps and even distribution of dry ingredients.
- Create a well in the center of the dry ingredients. Add eggs, milk, vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed for about 2 minutes until ingredients are well combined and smooth.
- Carefully pour in boiling water and mix gently. The batter will be very thin, which is normal for this rich chocolate cake recipe. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Tap pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. Test cake doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then turn out onto wire racks to cool completely before frosting.
- Once cake layers are completely cool, level the tops if needed using a serrated knife to create even layers.
- Prepare marshmallow fondant by kneading until smooth and pliable. Roll out to approximately 1/8 inch thickness.
- Carefully drape fondant over cake, smoothing out any air bubbles or wrinkles. Trim excess fondant at the base of the cake.
- Decorate as desired with additional fondant decorations or piping.
Tips
- • Always use room temperature eggs and milk for smoother batter integration • Sift dry ingredients to prevent lumps and ensure a velvety cake texture • The boiling water is crucial - it helps bloom the cocoa powder, intensifying the chocolate flavor • Don't overmix the batter; mix just until ingredients are combined to keep the cake tender • Let the cake cool completely before fondant application to prevent melting or sliding • Use cornstarch when rolling out marshmallow fondant to prevent sticking • For a professional finish, use a fondant smoother to eliminate air bubbles and wrinkles • If fondant tears, gently patch with a small piece of fondant and smooth the seam
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 35mg
