Chocolate Cake with fluffy Marshmallow Frosting is a fabulous birthday treat for children and adults alike. This is THE cake i make for my kids birthdays, its fantastic & soo impressive & versitile! Gradually beat in the eggs and if the mixture starts to curdle, add a little flour. Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.
Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Review Body: Please please please give us access to the original chocolate frosting recipe that was contributed by Marcia kiesel. When the cream is whipped and fluffy, pour in a thin stream of melted chocolate while the mixer is on fold/slow.
For the frosting, what you can do is beat the cream cheese, sugar and vanilla in a separate bowl until the mixture is smooth and well blended. So I so appreciate Baker’s Secret for sponsoring this post and giving me these beautiful pans so I could make the chocolate cake of my dreams.
Preheat oven to 350 F. Prepare 3 x 8″ cake pans with butter and flour or parchment paper. I used Robert’s Powder colours for Colouring chocolate as they didn’t have the violet gel paste. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Hi Vanessa, Ann always prefers to use margarine unless the taste of butter will specifically add to the recipe. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Shara and Toby ordered meat sandwiches, so I’ll spare you the pics (okay, I didn’t even take any), but I did photograph Shara’s juice, which was made with pineapple, mint leaves, lemon, and coconut milk.