Description
A rich, moist chocolate cake inspired by cozy mugs of hot cocoa, topped with fluffy, glossy marshmallow frosting for the ultimate winter dessert experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup mini marshmallows (for topping)
- 1 jar marshmallow fluff or 2 cups homemade marshmallow frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla until smooth. Add dry ingredients gradually, then stir in boiling water until the batter is smooth and thin.
- Pour batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat marshmallow fluff (or homemade frosting) until light and fluffy.
- Frost one cake layer, stack the second on top, and cover the entire cake with marshmallow frosting.
- Optional: Lightly toast the frosting with a kitchen torch and decorate with mini marshmallows or chocolate shavings.
Notes
- Do not overbake to keep the cake moist and tender.
- Use boiling water or hot coffee to intensify chocolate flavor.
- Cool completely before frosting to prevent melting.
- Store frosted cake covered at room temperature for up to 2 days or in the fridge for 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg