MARSHMALLOW FLOWER FOR HOT CHOCOLATE RECIPES

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 13 metal baking pan with nonstick baking spray. Set aside.
• In a large mixing bowl, sift together dry ingredients: flour, sugar, cocoa powder, baking soda. baking powder, salt and espresso powder. Set aside.
• In a separate bowl, whisk together oil, eggs and vanilla.
• Add buttermilk then whisk until combined.
• Add the dry ingredients to the bowl of wet ingredients and stir with a spoon until just combined. Take care to avoid overmixing.
• Carefully pour hot coffee into the batter and stir until evenly incorporated. Note: batter will be thin.
• Pour batter into prepared baking pan and bake for 35 minutes or until a tester inserted into the center of the cake comes out clean.
• Place baking pan on a wire rack to cool completely, approximately 2 hours, before topping with marshmallow frosting.
• Using a double boiler, bring an inch or two of water to a simmer. Continuously whisk egg whites and sugar over heat until sugar has completely dissolved, approximately 7 minutes.
• Immediately transfer marshmallow meringue to a clean mixing bowl and beat with an electric mixer until soft peaks form, approximately 5 minutes.
• Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 to 12 minutes.
• Spread frosting onto cooled cake then slice and serve.
• Note: Frosting will begin to wilt if let at room temperature. To prevent wilting, cover and chill cake in the refrigerator up to 2 days.