Toasted Marshmallow-Hot Cocoa Brownie Cake
Prep Time: 30 min
Total: 2 hr 15 min
Servings: 8
Ingredients:
Cake and Ganache:
1 box Betty Crocker™ Fudge Brownie Mix
2/3 cup vegetable oil
1/4 cup milk
2 eggs
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
Unsweetened baking cocoa
Frosting:
4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Directions:
Heat oven to 350°F. Spray the bottom of a 9-inch round cake pan with cooking or baking spray. Line the bottom of the pan with cooking parchment paper, then spray the parchment.
In a large bowl, beat brownie mix, oil, milk, and eggs with a whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
Bake 38 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment).
Transfer cake to parchment paper-lined cookie sheet.
Make Ganache: In a 1-quart saucepan, heat cream just to a boil over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir.
Let stand 5 minutes, then stir until smooth. Refrigerate for about 10 minutes or until slightly thickened. Carefully spread over the top of the cooled cake. Refrigerate for another 30 minutes.
Meanwhile, make Frosting: Place egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer, then set bowl over a saucepan of simmering water. Beat constantly with a whisk about 5 minutes or until the sugar is dissolved and the mixture is warm to the touch.
Remove from heat; transfer bowl to a stand mixer. Using the whisk attachment, begin to beat the mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
Spread frosting over the top of the cake, then refrigerate for another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.
Recipe courtesy of Betty Crocker.com
