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Toasted Marshmallow-Hot Cocoa Brownie Cake
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Prep Time:
30 minutes
Total Time:
2 hours 15 minutes
Indulgent hot cocoa brownie cake, baked to perfection.
Ingredients:
  • 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
  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease bottom of a 9-inch round cake pan with cooking spray. Place a parchment paper circle at the bottom of the pan, then spray the parchment with cooking spray.
  • Combine the brownie mix, oil, milk, and eggs in a large bowl, and whisk until fully blended. Add 1/2 cup of chocolate chips and mix well. Transfer the batter to the pan.
  • Bake for 38 to 40 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a cooling rack. Run a knife around the edges to loosen the cake and carefully remove it from the pan, discarding the parchment paper. Transfer the cake to a parchment paper-lined cookie sheet.
  • Prepare Ganache: In a 1-quart saucepan, heat cream until just boiling over medium-high heat. Remove from heat and add the remaining 1/2 cup chocolate chips without stirring. Let it sit for 5 minutes, then gently stir until smooth. Chill in the refrigerator for about 10 minutes until slightly thickened. Spread the ganache over the cooled cake, then refrigerate for an additional 30 minutes.
  • Prepare Frosting: In a heatproof bowl of a stand mixer, combine egg whites, sugar, and cream of tartar. Place the bowl over a saucepan of simmering water. Whisk constantly for about 5 minutes until the sugar is dissolved and the mixture is warm to the touch. Remove from heat and transfer the bowl to the stand mixer. With the whisk attachment, beat the mixture starting on low speed and gradually increasing to high speed. Beat for 5 to 7 minutes until stiff peaks form, then stir in the vanilla.
  • Cover the cake with a luscious layer of frosting, chill for another 20 minutes. Switch oven to broil. Broil the cake on a baking sheet 4 to 6 inches below the broiler element for about 30 seconds until the top is lightly browned (or use a kitchen torch). Let it cool completely and dust with cocoa just before serving.

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