Chocolate Cake with Marshmallow Frosting

This long weekend I wanted to make a special cake from one of my new cookbooks, but I ran out of time to do the extra special effort I wanted. So I reverted back to an old favourite cake, my chocolate bundt cake, without the orange added. I did, however, want to make Sweetapolita's marshmallow frosting to go on top as something different to a ganache, glaze or buttercream.

The marshmallow frosting is so dreamy. It adds a lightness to the cake and a sweetness that is offset by the relatively un-sweetness of the cake.

I was surprised at how much frosting this recipe made - I had made two cakes and was going to make a different colour for the second, but there was so much frosting it covered both cakes so I left them both a pale blue. If you just had one cake, you could also fill layers, or top cupcakes as well from this one batch of frosting. I ended up having to quickly fill the bowl with water and detergent to stop myself licking every left over morsel from inside it!

Chocolate Bundt Cake with Marshmallow Frosting

• Servings: 12+
• adapted from Brooklyn Homemaker and Sweetapolita

For the Cake:

1 1/4 cups water

3/4 cup cocoa powder

2 1/4 cups sugar

1 teaspoons salt

2 1/2 teaspoons bi carb soda (baking soda)

2 whole eggs

1 egg yolk

1 1/4 cups buttermilk

1 cup sunflower oil - or a similar neutral oil

1 1/2 teaspoons vanilla extract

2 3/4 cups plain (all-purpose) flour, sifted

For the Frosting:

4 large egg whites (180g)

1 3/4 c caster sugar

2 tablespoons (45g) glucose syrup (light corn syrup)

1/4 teaspoon cream of tartar

pinch of salt

1 teaspoon vanilla bean paste or pure vanilla extract

a few drops of coloured food gel

sprinkles to top

Instructions:

For the cake:

1. Place an oven rack in the centre of the oven and preheat to 180 degrees C.

2. Liberally butter a 10 to 12 cup Bundt pan and set aside. I actually use cake release spray and it works a dream every time. Today I had run out of this, so brushed on melted butter.

3. Whisk water and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from heat and let come to room temperature.
4. In the bowl of a stand mixer with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low for just one minute. Add the milk, oil and vanilla extract and mix on low again for another minute.
5. Add the flour and mix on medium speed for 2 minutes more.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will seem quite loose and liquid.  Pour into the prepared cake pan no more than three quarters full and bake for 55-65, or until a cake tester or toothpick inserted in the cake comes out clean. If you have extra mixture because your tin is smaller, then pour into another cake tin and cook it as an extra bit of cake.

6. Let the cake cool completely in the pan and then invert onto a cooling rack. Once cooled you can trim off the uneven top to make it level, or just leave it as I did this time.

For the frosting:

1. Wipe the bowl and the whisk attachment with paper towel and a little lemon juice to remove any traces of grease. Add egg whites, sugar, glucose syrup, cream of tartar and salt to the bowl and simmer over a pot of water (not boiling), whisking constantly but gently until it reaches 130˚F (54˚C) on a candy thermometer.

2. Return the bowl to the stand mixer, and beat on low speed for 2 mins, then increase the speed to medium for 2 minutes. Increase the speed to high and mix until thick and glossy - about 5 mins. During this time  add the vanilla and colour and whisk until combined and even.

3. This is best used right away (and tastes best of the day it is made). But it can be kept covered for an hour - this gave me enough time to col my second cake and frost it.
4. To cover the cake, work from the top down, using an offset spatula and swirl with that or the back of a spoon.
5. Sprinkle your choice of decorations on top, dive in and enjoy!