Chocolate Cake with Divinity Icing

You have died and gone to chocoholic heaven with this chocolate cake with divinity icing recipe! The richness and creaminess of this dessert will have you coming back for sweet seconds!
Photo by Joyce F.
Adapted from foodnetwork.com
I imagine this is what heaven looks and tastes like!

PREP TIME

165

minutes

TOTAL TIME

215

minutes

SERVINGS

12

servings

PREP TIME

165

minutes

TOTAL TIME

215

minutes

SERVINGS

12

servings

Adapted from foodnetwork.com

Ingredients

  • 2 1/4

    cups sugar

  • 4

    ounces (4 squares) unsweetened chocolate

  • 1 1/2

    teaspoons vanilla extract

  • Nonstick cooking spray, for greasing cake pans

  • 3

    cups cake flour, sifted

  • 4 1/2

    teaspoons baking powder

  • 3/4

    teaspoon salt

  • 1

    cup (2 sticks) butter, room temperature

  • 4

    large eggs, room temperature

  • 3/4

    cup whole milk

  • Divinity Icing, recipe follows

  • 3

    large egg whites, room temperature

  • Pinch salt

  • 3

    cups sugar

  • 3

    tablespoons white corn syrup

  • 3/4

    teaspoon white vinegar

  • 1/3

    cup mini marshmallows (about 30)

  • 1 1/2

    teaspoons vanilla extract

Directions

In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool. Preheat the oven to 350°F. Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray. Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearance; layers will begin to pull away from the sides or by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake. Divinity Icing: Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks. In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265°F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.

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