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Categories:
sugar chocolate vanilla nonstick cooking spray cake flour baking powder salt butter eggs milk Divinity Icing egg whites salt sugar white corn syrup white vinegar marshmallows vanilla
Viewed: 95 - Published at: 4 years agoIngredients
- 2 1/4 cups sugar
- 4 ounces (4 squares) unsweetened chocolate
- 1 1/2 teaspoons vanilla extract
- Nonstick cooking spray, for greasing cake pans
- 3 cups cake flour, sifted
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 4 large eggs, room temperature
- 3/4 cup whole milk
- Divinity Icing, recipe follows
- 3 large egg whites, room temperature
- Pinch salt
- 3 cups sugar
- 3 tablespoons white corn syrup
- 3/4 teaspoon white vinegar
- 1/3 cup mini marshmallows (about 30)
- 1 1/2 teaspoons vanilla extract
Method
- In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla.
- Heat over medium heat, stirring constantly, until melted.
- Set aside to cool.
- Preheat the oven to 350 degrees F.
- Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
- Sift together the flour, baking powder and salt.
- In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth.
- Add the eggs, one at a time, beating after each addition.
- Add the cooled chocolate mixture and beat until smooth.
- Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour.
- Stir only enough after each addition to blend the ingredients.
- Pour the batter evenly into the cake pans and bake for 35 minutes, or until done.
- Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer.
- The toothpick should come out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto racks.
- Remove the paper and allow to cool completely before frosting.
- Spread the Divinity Icing between the layers and all over the top and sides of the cake.
- Pour the egg whites and salt into a stand mixer fitted with a whip attachment.
- Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
- In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar.
- Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes.
- When done, the syrup will spin a long thread when poured off the edge of a spoon.
- Remove the syrup from the heat and stir in the mini marshmallows.
- The mixture will be foamy.
- With the mixer running at high speed, stream the syrup into the egg whites.
- Beat well, and then beat in the vanilla.
