The Heaven and Hell Sheet Cake is a divine dessert that offers the best of both worlds: a rich, moist chocolate base paired with a light, fluffy marshmallow frosting. This cake is a heavenly treat that can bring a bit of decadence to any gathering, combining the deep, intense flavor of chocolate with the sweet, airy texture of marshmallow.
Ingredients:
For the Chocolate Base:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Marshmallow Frosting:
- 4 large egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C) and prepare a sheet pan by greasing and flouring it to prevent the cake from sticking.
Step 2: In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. Sifting helps to aerate the ingredients and remove any lumps, ensuring a smooth batter.
Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. These wet ingredients will be the base of the cake's moisture and flavor.
Step 4: Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Avoid over-mixing to keep the cake tender.
Step 5: Stir in the hot coffee into the batter. The hot coffee enhances the chocolate flavor and contributes to a moist cake texture.
Step 6: Pour the smooth batter into the prepared sheet pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: After baking, let the cake cool completely. This is crucial for frosting, as applying frosting to a warm cake can cause it to melt and slide off.
Step 8: For the marshmallow frosting, set up a double boiler by placing a heatproof bowl over a pot of simmering water. Whisk the egg whites, sugar, and cream of tartar in the bowl until the sugar is completely dissolved.
Step 9: Remove the bowl from the heat and beat the mixture until stiff peaks form, indicating that the frosting is ready. Then, mix in the vanilla extract.
Step 10: Spread the marshmallow frosting evenly over the cooled cake.
COOKING Note:
For the frosting, ensure that the bowl used is completely grease-free and that the egg whites are at room temperature to achieve the best volume and stiffness when beaten.
Serving Suggestions:
Serve the cake in square cuts, ideally at room temperature, to allow the flavors to shine through. This cake can be a show-stopping dessert at parties, celebrations, or as a treat after a family meal.
Tips:
- Ensure all ingredients are at room temperature (except for the hot coffee) to create a smooth and even batter.
- For a more intense chocolate flavor, you can add a tablespoon of espresso powder to the dry ingredients.
- The cake should be completely cooled before frosting to prevent the marshmallow topping from melting.
Prep Time:
- 20 minutes
Cooking Time:
- 30 minutes
Total Time:
- 50 minutes (plus cooling time)
Nutritional Information:
Estimated per serving (varies based on the size of the slice and specific ingredients used):
- Calories: 300-400
- Protein: 5g
- Sodium: 300mg
The Heaven and Hell Sheet Cake is a delightful contrast of flavors and textures, with its rich chocolatey base and light, ethereal marshmallow frosting. It's a dessert that promises to be as sinful as it is angelic, offering a taste experience that is both decadent and sublime. Whether for a special occasion or a casual treat, this cake is sure to please a crowd and leave a lasting impression.
Leave a Reply