A Chocoholic's Cake

 
Do you sometimes crave chocolate? Do you love light, fluffy cake? Does the idea of a rich chocolate cake with fluffy marshmallow frosting make you weak in the knees? Then my dear friend, you have come to the right place and the perfect post.

This recipe is a testament to why you should watch tons of Food Network - just turn it on whenever you need to hear something. One of the shows that I've particularly come to enjoy is "The Best Thing I've Ever Made", a riff on "The Best Thing I've Ever Eaten". Food Network affiliated chefs are given a category, the episode in question was cake, and they tell you their favorite recipe; simple as that. I love this show because if a person's job is to make amazing food all the time, then of course their favorite recipe is going to be absolutely amazing. This recipe is Alex Guarnaschelli's 'Childhood Chocolate Cake' and one bite of it suddenly makes you yearn to have lived her childhood, because it must've tasted great.

Many people I know turn to boxed cake mixes because the texture is always light and fluffy with rich flavor. While this is true, I'm always skeptical of anything that comes from a box. As a result, I am constantly trying to replicate the perfection that box mixes provide. At least now, I can check off chocolate cake from the list because this recipe blows boxed cake mix out of the water - no, off the face of the earth. Yep, it's that good. This cake is fluffy and richly chocolately, maybe even dangerously so. All this fluffy cake yumminess is then surrounded by smooth, creamy, perfectly sweet marshmallow cream frosting. This frosting is also known as 7 minute frosting, but that isn't very descriptive to people who have no clue what 7 minute frosting tastes like. If you've ever made it before, you know what I mean when I say that it really does taste like marshmallow cream. So you may be thinking, can't I go buy marshmallow cream for like $2? Yes, you can but trust me, you will not regret taking the time to make this frosting - it's the perfect, silky compliment to this rich cake.

Is your mouth watering yet? Mine is, so let's give you the know how to go make this cake. Fear not the seemingly crazy ingredients in this cake, you can't taste the mayonnaise or coffee at all - they are just used to keep the cake moist and deepen the flavor, respectively.

Notes:

• It is very important to cream the eggs and sugar for the entire time listed, the fluffiness is important to the texture of the cake.
• When making the frosting, you will need a splash guard because it is very soupy and has a tendency to fling in the beginning. I use the flour splash guard from my KitchenAid mixer because it fits the pan. 
• If you do not have a double boiler or just don't want to mess with it, use a saucepan and a thick glass or metal mixing bowl that fits inside the saucepan. You want to use a bowl with high sides, to cut down on the flinging mentioned above.
• Unless you really want an arm workout, use a stand mixer for the creaming and a hand mixer for the frosting - always fitted with the beater attachment for this recipe. If you do not have a stand mixer for the creaming step, feel free to use a hand mixer, you just won't be able to multitask - unless you have a partner in crime.  If you can do all of this with a whisk, you will have swimsuit model arms and will have probably burned off all the calories in at least 5 bites of this cake.
• This recipe calls for parchment paper circles to prevent the cake from sticking to the pan. If you do not have parchment paper, spray the pans a little extra - consider greasing and flouring them instead.You will just have to take a little extra care when you remove them from the pan.
• If you did not use parchment paper, you may not be comfortable removing the still warm cakes after 5 minutes. Don't worry, this won't ruin your cake - Alex just suggested that you remove the cakes from the pans, so I am suggesting that as well. If you have to choose between a crumbled cake (the cake does not want to release from the pan) and leaving it in the pans to cool, leave it in the pans.

 A Chocoholic's Cake
Cake:
     Nonstick spray
     3 eggs
     1 1/2 c. + 1 T. sugar
     1 1/4 c. mayonnaise (not Miracle Whip)
     2 1/4 c. flour
     1/4 t. baking powder
     3/4 t. baking soda
     3/4 c. + 1 T cocoa powder
     2 t. instant coffee
     1/2 t. salt
     1 1/3 c. hot water


Frosting:
     2 egg whites
     1 1/3 c. sugar
     1/4 t. cream of tartar
     1 T. light corn syrup
     1/2 t. vanilla

Dark chocolate, for grating as garnish

Begin by preparing two 9 inch round cake pans - spray them well with nonstick spray, place parchment paper circles in the bottom of the pan, and lightly spray the top of the parchment rounds. Preheat the oven to 350.

In an electric mixer, combine the eggs and sugar. Beat of high speed until light and fluffy; at least 5-8 minutes.

As the mixture is creaming, stir together the mayonnaise, flour, baking powder, baking soda, cocoa, coffee, and salt. Once well combined, gently stir in the hot water. Next, lightly stir in the egg mixture. Continue to stir until the mixture is smooth and thoroughly combined.

Divide the cake batter between the two cake pans and bake for 20-25 minutes, or until a toothpick in the center comes out clean. Remove from the oven, let cool for 5 minutes, run a knife around the edges of the pan, and then place the cakes onto racks to finish cooling.

Once the cakes are cooled, make the frosting. Fill a medium saucepan halfway with water and bring to a simmer. In a high walled, thick glass or metal bowl, whisk together the egg whites, sugar, cream of tartar, 5 T. water, and corn syrup. Place the bowl over the simmering water, nestled in the rim of the saucepan, (should be over low heat and the water should not touch the bottom of the bowl) and whisk with a hand mixer until the frosting begins to thickens and forms medium peaks. Once the desired consistency is reached (this may take up to 15 minutes - don't stop whisking!), remove from the saucepan and whisk in the vanilla.

Place the bottom cake layer top down on the desired serving platter. Use 1/3 of the frosting to cover the cake and grate a nice layer of chocolate onto the frosting. Place the other cake top down onto the frosting, directly over the first cake, and coat the top / sides of the cake with the remaining frosting. Grate more chocolate onto the top of the cake for decoration and enjoy!