Moist Chocolate Cake With Marshmallow Cream & Chocolate Frosting

Directions

Preheat the oven to 350℉ (180℃). Grease and flour two 9-inch round cake pans. Set aside.

In a large mixing bowl, whisk together sugar, flour, cornstarch, cocoa, baking powder, baking soda, and salt until well mixed.

In another bowl, whisk together the eggs, buttermilk, water, canola oil, and vanilla extract until smooth and well blended.

Pour the wet mixture into the dry mixture, and mix with a wooden spatular until well combined.

Pour the hot water into the batter, and stir until evenly mixed. The batter will become much thinner at this stage, which is totally fine. Pour the equal amount of batter into two prepared pans.

Bake in the preheated oven for about 35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cake cool 10 minutes in the pan on a wire rack and then invert onto the wire rack to cool completely.

Once the cake is cooled, make the Marshmallow Filling:

Beat together butter, salt, vanilla extract, and powdered sugar until fluffy with an electric mixer.

Beat in the corn syrup a bit at a time until well blended. Beat in marshmallow cream until just incorporated.

Assemble the Cake:

Gently place one layer top-side down onto a cake serving platter. Spread the cake with marshmallow filling. Top with remaining cake layer, top side down.

Chocolate Glaze:

Add the chocolate chips, butter, and corn syrup in a top of a double boiler. Add in vanilla until the mixture melts. Cool so it thickens a bit but still pourable.

Pour the glaze slowly over the top. Let cool completely, slice and serve at room temperature or chilled.