Makes one 8” round two-layer cake.
FOR THE CAKE BATTER
Ingredients:
2 Cups Granulated Sugar
2 Eggs, at room temperature
2 Tablespoons Unsalted butter, at room temperature
1 Cup Buttermilk
2 Teaspoons Baking Soda
14 Heaping Teaspoons of Dark Cocoa
2 Teaspoons Vanilla Extract
1 Cup Hot Water
2 Cups All-Purpose Flour, sifted
2 Teaspoons Salt
Directions:
Preheat oven to 350 degrees.
IPreheat oven to 350 degrees.
In a medium bowl, mix granulated sugar, eggs, and unsalted butter at room temperature.
Beat the above until light and fluffy
(about 5 minutes).
Add buttermilk, baking soda,
cocoa, vanilla extract, hot water, and mix together at medium speed.
In a separate bowl, sift together all-purpose flour, and salt.
Add above dry ingredients to wet ingredients and mix together.
Pour batter into the two prepared 8” baking pans and place on center rack of oven for about 45 minutes, or until knife put in center of each cake comes out clean.
FOR THE MARSHMALLOW FROSTING
Ingredients:
2 Egg Whites, at room temperature
Pinch of Salt
2 Teaspoons Vanilla Extract
1 Cup Granulated Sugar
¼ Cup Hot Water
2 Teaspoons Karo Light Syrup
Directions:
In a medium bowl, beat egg whites at room temperature until stiff. Then beat in salt and vanilla extract. Set aside.
In a medium saucepan, mix granulated sugar, hot water, and Karo light syrup.
Bring to a boil over medium heat, until mixture creates a string when spoon is lifted from it.
Remove the saucepan from heat and mix in the egg white mixture at medium speed.
FOR THE MASCARPONE FROSTING
Ingredients:
3 Cups Unsalted Butter, at room temperature
16 ozs. Mascarpone Cheese, at room temperature
10 Cups Confectioner’s Sugar
¼ Teaspoon Salt
2 Teaspoons Vanilla Extract
4 Tablespoons Whole Milk
Directions:
In a large bowl, beat unsalted butter and mascarpone cheese on medium speed, until smooth and creamy, stopping the mixer occasionally to scrape down the sides and bottom of the bowl.
Reduce the mixer speed to low, and gradually add
the confectioner’s sugar, beating each addition well before adding the next.
Once all the sugar has been added, beat in salt, vanilla extract, and milk.
Increase the mixer speed to medium-high and beat for 2 to 3 minutes, or until light and fluffy. If the frosting appears too stiff to spread, add more milk, a teaspoon at a time, until the desired texture is achieved.
ASSEMBLING THE CAKE
Place one of the cooled cakes on center of serving plate and frost the top of the cake, spreading it from the center to the outside edge about ¼” thick.
Place second layer of cooled cake on top of bottom layer and frost the top of it, spreading frosting from the top edge to the bottom, all around the cake.
Wipe the serving plate clean all around the cake.
Download the full recipe