(Photo credit: King Arthur Flour)
This is one delicious homemade cake! I got the recipe from King Arthur Flour a few years ago and it has been the dessert my grandma always requests when we have gatherings. It is moist, the perfect amount of richness, and has a lovely mix of textures. Like Mounds bars? You will love this….
Melt the butter, then stir in the cocoa and hot water.
In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder (optional)
Pour the cocoa mixture over the flour mixture like so…
Add the sour cream, eggs, and vanilla beating until smooth.
Pam a 9×13 pan and sprinkle with flour, pour batter in pan and bake for 30-45 mins in a 350 oven
Take cake out of oven and place on a wire rack. Let cool for one min, then add marshmallow topping-wait 2 more mins then spread over top evenly. Cool for an hour.
For ganache combine chocolate and cream in a microwave safe bowl and heat together for 60 seconds, stir. Heat another 30 seconds and stir again until you get a smooth texture. (yes, you may substitute chocolate topping for this- I recommend Dove)
Ahhh…there it is. Magical isn’t it?
Drizzle cake with ganache, sprinkle with coconut and diced pecans.
- Cake
- 1 cup (2 sticks, 8 ounces) butter
- 1/3 cup (1 ounce) Dutch-process cocoa
- 1 cup (8 ounces) hot water
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 cups (14 ounces) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1/2 cup (4 ounces) sour cream
- 2 large eggs
- 1 teaspoon vanilla
- Topping
- 2 cups (11 ounces) Marshmallow Fluff or marshmallow crème
- 1 cup (6 ounces) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
- 1/2 cup (4 ounces) heavy cream
- 1 cup diced, toasted pecans
- 1 cup toasted coconut, optional
- Cake: Preheat the oven to 350°F.
- Grease and flour a 9″ x 13″ cake pan, or our 2-quart casserole pan.
- Melt the butter, then stir in the cocoa and hot water.
- In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder.
- Pour the cocoa mixture over the dry ingredients, stirring to blend; the mixture will be a bit lumpy. Add the sour cream, eggs, and vanilla, beating till nearly smooth; a few small lumps may remain.
- Pour the batter into the prepared pan.
- Bake the cake for 30 to 45 minutes (longer for the casserole pan), or until a tester inserted into the center comes out clean.
- Remove the cake from the oven. Wait 1 minute, then spoon on the marshmallow; wait another 2 minutes, and gently spread the marshmallow over the surface of the cake. Allow it to cool to lukewarm, at least 1 hour.
- Combine the chocolate and cream in a microwave-safe bowl, and heat for 60 to 90 seconds, until the cream is very hot.
- Stir until the chocolate melts, and keep stirring till the mixture becomes smooth.
- Drizzle over the cake.
- Top with the diced nuts (and coconut, if desired).
Substitute Dove chocolate topping if you are not up to making the homemade chocolate ganache.
This looks delicious!!! Maybe as good as the “Better Than a Hug Cake”? 🙂
It’s in the same ball park FOR SURE! lol
WOW, Now this one is a definate keeper in my recipe book!! YUMMY 🙂 Thanks for sharing!