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
TOASTED MARSHMALLOW ICE CREAM CAKE
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
- Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
- Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.
TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE
Thanks to devil's food cake mix and instant pudding, even a novice baker can make this impressive Toasted Marshmallow-Chocolate Pudding Poke Cake.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
- Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MARSHMALLOW CAKE
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
- In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
TOASTED MARSHMALLOW & GINGER CAKE
Decorative Italian meringue masks a spicy, moist ginger cake layered with ginger buttercream- an amazing bake!
Provided by Cassie Best
Categories Dessert
Time 2h10m
Number Of Ingredients 20
Steps:
- Melt the butter, sugar, treacle and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 mins. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (our tin was 22 x 7 x 7cm).
- In a bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon and 1⁄2 tsp salt. Pour in the warm syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the tin and bake for 1 hr or until a skewer comes out clean. Cool in the tin for 30 mins, then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. Can now be covered with cling film and kept for up to 5 days.
- To make the buttercream, put the ingredients in a large bowl and mash together with a fork or spatula (this prevents the icing sugar from going everywhere). When roughly combined, blend with an electric hand whisk until smooth.
- Now make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, making sure the bowl doesn't touch the hot water, and whisk until thick and leaving a prominent trail from the beaters - this will take about 4 mins. Remove the bowl from the heat and continue whisking for another 3 mins until cooled slightly and really stiff. Transfer half to a piping bag fitted with a large round nozzle and set aside.
- When ready to assemble, slice the cake lengthways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream.
- Using a small offset palette knife or small butter knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges (see tip, left). Now use the piping bag to pipe spikes of meringue over the top of the cake. Use a cook's blowtorch to toast the meringue to a golden brown - a few charred patches will add to the effect. Serve straight away or chill for up to 2 days, removing from the fridge 30 mins before serving. We decorated ours with sparklers.
Nutrition Facts : Calories 549 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
TOASTED MARSHMALLOW CAKE RECIPE
Make and share this Toasted Marshmallow Cake Recipe recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Greased and flour baking a 13 x9 pan.
- Prepare cake mix as directed on package. Pour batter into prepared baking pan,.
- Cut marshmallows in half crosswise and arrange in rows over batter in pan. Mix brown sugar and nuts; sprinkle over top. Bake (If marshmallows become too brown, cover cake with aluminum foil.).
Nutrition Facts : Calories 344.6, Fat 16.9, SaturatedFat 3.1, Cholesterol 52.9, Sodium 415.7, Carbohydrate 47.2, Fiber 1.5, Sugar 29.5, Protein 5.2
TOASTED MARSHMALLOW CUPCAKES
Simple and sweet, this tasty treat is perfect for getting kids involved in baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18 cupcakes
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
- Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
- Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
- Let cake cool slightly and change the oven to broil.
- Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
- When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.
TOASTED-COCONUT MARSHMALLOW CAKE
Found this at www.askyourneighbor.com. Sounds very easy and good. Recipe calls for a chocolate cake mix, but you could use any cake mix flavor you wanted, pineapple would be great!
Provided by Elaine
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9 x 13 baking pan.
- Cut marshmallows in half.
- Place marshmallows, cut side down in bottom of prepared pan.
- Prepare cake as directed on box and pour over the marshmallows.
- Bake cake as directed on box.
- Marshmallows will rise to the top and form a frosting.
- Allow to cool completely before cutting.
Nutrition Facts : Calories 192.3, Fat 10.5, SaturatedFat 1.9, Cholesterol 39.7, Sodium 280.3, Carbohydrate 23.7, Fiber 0.8, Sugar 12.5, Protein 3.1
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