This Decadent Chocolate Snack Cake is a deeply chocolate cake that is simplicity itself. In fact, it doesn’t even require a mixer. The basic cake is tiled with chocolate chunks. From there you have options. Top it with the marshmallow cream and stop there or top the marshmallow cream with a caramel drizzle and that is decadence itself.
The marshmallow cream is easy to make as is the caramel which can be made ahead and great to have on hand for desserts and ice cream.
This is actually a compilation of parts of three recipes – Double Chocolate Truffled Muffins, Caramel – A Building Block of Pastry, and How to Make a S’Mores Tart.
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About the Caramel
Caramel has an unwarranted reputation of being hard to make. Nothing could be further from the truth. There are two ways to make caramel. The dry method which requires putting sugar into a heavy skillet (think cast iron here) and melting it, then adding butter and cream. Truthfully, I have never been able to do this.
The second way is the way we made it at the bakery and, for me, is much easier and more foolproof as long as the directions are followed. With this method, water, corn syrup and granulated sugar are brought to a boil in a large pot. It needs to be at least 3 times the amount of ingredients as it will boil up really high. This is cooked until the sugar turns a medium brown. Off heat the butter, cream and vanilla are added and then it is cooked to the desired temperature depending upon how it is going to be used.
The big thing with the wet method is to wash down the sides of the pan as described below to make sure no sugar crystals remain. If they do, the caramel can granulate which simply means it becomes grainy and is no longer smooth.
This recipe makes about 2 cups but cutting it down is difficult. It is great on ice cream, pound cakes, bread puddings or just eating it out of the container. It lasts forever in a covered container in the fridge. To soften it, just microwave it briefly and you’re ready to go.
This Chocolate Cake….
- Uses basic Ingredients that you probably have on hand.
- Is packed with flavor and customizable.
- Can be made with just the basic cake alone, add the marshmallow cream or make the whole lot including caramel.
- Both the marshmallow cream and caramel are easy to make an I’ll show you how.
- Is a lot easier to make than it looks but nobody needs to know that.
Recipe Ingredients
Caramel
FRONT ROW: Unsalted butter, vanilla extract, corn syrup
BACK ROW: Water, granulated sugar, heavy cream
Chocolate Cake
FRONT ROW: Baking soda, baking powder, instant coffee, salt
SECOND ROW: Vanilla extract, eggs, chocolate chunks
THIRD ROW: Dutch cocoa, sour cream, whole milk
FOURTH ROW: All-purpose flour, canola oil, brown sugar
Marshmallow Cream
FRONT ROW: Water, vanilla extract
BACK ROW: Granulated Sugar, egg whites, corn syrup.
Key Ingredients
- The chocolate I use is Callebaut Calets #811. While it looks like chocolate chips it is made like that so it melts easily without any chopping. There are no additives it is pure chocolate. Prior to the calets we used to have to chop 10# blocks. Sometimes at the bakery we would chop 10 blocks at a time. Not fun!
- Dutch processed cocoa is important in this recipe for its dark, rich flavor. Switching it out for anything else can adversely effect the outcome since the leavening agents are different for natural cocoa and will not be effective.
- Dark or light brown sugar may be used interchangeably. I used dark for this recipe.
- Whole milk was also used per the original recipe. I didn’t test with any other milk.
- Sour cream and oil add to the richness and moistness of the muffin.
- Either instant coffee or instant espresso may be used. Both enhance the flavor of the chocolate.
- Heavy Cream can also be referred to as 40% cream, meaning that it contains 40% butterfat. It is preferred over whipping cream which has less butterfat. It whips up firmer and needs no stabilizer.
- Corn Syrup is the key to a perfect caramel. Clear corn syrup is an invert sugar and, used in the correct proportions, will prevent the caramel from becoming grainy. . There is some confusion between corn syrup and high fructose corn syrup. Karo Corn syrup as found on grocers’ shelves, either clear or dark, is 100% glucose (sugar) and is not the same as the high fructose variety used in commercial products. Years ago Karo changed their formula for consumer corn syrup to no longer include the offending high fructose corn syrup. I don’t know about other brands.
- I use table salt.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Caramel
Step 1. Add the water, sugar and corn syrup to a medium size pan. Step 2. Either cover the pan with a lid and leave it on while boiling the syrup for about 3 minutes or use a pastry brush dipped in cold water to wash down the sides of the pan. This ensures there are no sugar crystals left that can granulate the caramel. Step 3. Remove the lid and bring the syrup to a hard boil. Step 4. Boil the syrup until a deep golden brown.
Step 5. Remove the pan from the heat and add the butter, stirring until melted. Step 6. Add the cream and the caramel. Step 7. Bring to a boil and cook until 232°F on a thermometer. Step 8. Transfer the caramel to a bowl to cool.
Decadent Chocolate Cake
Step 9. Sift the flour into a large bowl. Step 2. Sift the cocoa, baking powder, baking soda and salt over the flour. Step 11. Whisk to combine the ingredients completely. Step 12. Add the brown sugar. I find the easiest way to mix in the sugar is by using my hands. This enables me to squish out any lumped up sugar.
step 13. Combine the vanilla and coffee, stirring well. Set aside. Step 14. In a separate bowl, combine the milk, eggs, oil and coffee mixture. Step 15. Whisk together to blend completely. Step 16. Add to the dry ingredients and mix with a spoon. Do not use a whisk, the batter is very thick.
Step 17. Line the bottom of a 9×9″ square pan with parchment paper. Spray the paper and the sides of the pan. Pour the batter into the pan. Step 18. Using chocolate chunks, Step 19. distribute them over the batter. Step 20. Bake as directed and cool.
Step 21. Add the water, sugar and corn syrup to a saucepan and bring to a hard boil. Step 22. Place the egg whites, sugar and vanilla in a mixing bowl. Step 23. When the syrup reaches 230°F, start beating the whites to the soft peak stage. If they reach the soft peak stage before the syrup has boiled to 246°F, lower the speed to low and keep the mixture moving. Do not turn off the mixer. When the syrup is the correct temperature, raise the mixer to medium and slowly pour the syrup between the beater and the side of the pan. Raise the speed of the mixer to high and beat until lukewarm and very stiff. Step 24. Place the marshmallow cream into a piping bag and pipe onto the cake. Alternatively, just spoon it on. Drizzle with caramel. I divided the cake so you could see it as the basic cake and then continued on to add the marshmallow cream and caramel.
Recipe FAQS
Usually, it is a simple one layer cake that can be cut off and eaten as a snack.
Basically yes. There is a difference in the amount of the ingredients and temperature for marshmallows.
Originally made from the mallow plant that grows wild in the marshes of Asia and Europe, it has been brought to America. The name is made from the area in which it grows and the from the plant.
Expert Tips
- Make sure to pay attention to the degrees specified in the caramel and marshmallow cream. Over cooking either one will alter its texture.
- Don’t over mix the cake batter. Use a spoon or rubber spatula and just mix until everything is combined.
- Use the chunk chocolate for the best finish to the top the cake.
- When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a larger pan or the ingredients will spread out too much making it difficult to use the thermometer.
- Do not under beat the marshmallow cream or it will not hold its shape.
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Decadent Chocolate Snack Cake
This Decadent Chocolate Snack Cake is a deeply chocolate cake that is simplicity itself. In fact, it doesn’t even require a mixer. There is the basic version, the marshmallow cream topped version and the one finished with caramel. Take your pick!
Equipment
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9×9″ baking pan
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Thermometer
Instructions
Caramel
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Place the water,sugar, and corn syrup in a 3 quart sauce pan. Stir over heat until the sugar is dissolved completely. Bring to a hard boil.
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Either wash down the sides of the pan with a pastry brush dipped in cold water or put a lid on the pan for 3 to 4 minutes. Boil, without disturbing until the syrup is a dark, medium brown.
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Off heat, immediately add the butter and stir until it is melted. Mix the cream and vanilla and stir it into the pan. If some of t he cream lumps up, don’t worry. Return it to medium high heat and bring it to a boil again. Boil to 232°F on a thermometer.
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When it is done, transfer it to a bowl or a storage container and let it cool to room temperature.
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It can be stored at room temperature for a couple of days or, for longer storage, refrigerate almost indefinitely. Microwave briefly to use it.
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Yield: About 2 cups.
Decadent Chocolate Cake
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Preheat the oven to 375°F. Line the bottom of a 9×9″ square pan with parchment paper. Spray the paper and sides of the pan with a non-stick-baking-spray.
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In a very small bowl, combine the vanilla and instant coffee. Stir to dissolve coffee and set aside.
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Sift the flour into a large bowl.
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Sift the cocoa, baking soda, baking powder and salt on top of the flour. Whisk together to mix well.
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In a smaller bowl, whisk together the milk, oil, eggs, sour cream and coffee mixture.
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Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well. Do not over mix.
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Distribute the chocolate chunks evenly over the top.
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Pour into the prepared pan and smooth the top. Bake for 30 to 35 minutes until a tester comes out with just a bit of crumbs on it. Do not over bake.
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Cool in the pan and then turn it out onto a cake board or serving dish.
Marshmallow Cream
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In a small saucepan, bring the water, corn syrup and ¼ cup (50 grams) sugar to a boil. Wash down the sides of the pan with a pastry brush dipped in cold water. Continue to boil hard until a thermometer reaches 246°F.
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In the meantime, place the egg whites, remaining sugar and vanilla in the bowl of a mixer fitted with the whisk attachment. When the temperature of the sugar syrup reaches 230° start beating the egg whites on high to the soft peak stage.
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If the egg whites reach temperature before the syrup is done, reduce the speed of the mixer to low and keep beating. Do not turn off the mixer.
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When the syrup comes to temperature, raise or lower the speed of the mixer to medium and slowly drizzle it into the egg whites, keeping it between the side of the pan and the whisk. Increase the speed of the mixer to high and beat until very thick and lukewarm.
Finishing
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Place the marshmallow cream into a pastry bag fitted with a ½” plain tip. Pipe the meringue on a diagonal covering the entire cake.
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If using the caramel, heat about ½ cup in the microwave until fairly liquid. Heavily drizzle the caramel in the opposite direction of the marshmallow.
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The cake can be stored for several days at room temperature, covered.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Make sure to pay attention to the degrees specified in the caramel and marshmallow cream. Over cooking either one will alter its texture.
Don’t over mix the cake batter. Use a spoon or rubber spatula and just mix until everything is combined.
Use the chunk chocolate for the best finish to the top the cake.
When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a larger pan or the ingredients will spread out too much making it difficult to use the thermometer.
Do not under beat the marshmallow cream or it will not hold its shape.
Nutrition
Serving: 16servingsCalories: 624kcalCarbohydrates: 92gProtein: 5gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 61mgSodium: 255mgPotassium: 245mgFiber: 3gSugar: 78gVitamin A: 491IUVitamin C: 0.2mgCalcium: 77mgIron: 2mg
