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Chocolate Cake with 7 Minute Frosting

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A rich and moist chocolate cake layered with a light, glossy 7-minute frosting that has a fluffy marshmallow-like texture, creating a classic and elegant dessert perfect for celebrations.

  • Total Time: 1 hour
  • Yield: 12 slices

Ingredients

  • 2 cups boiling water
  • 1/2 cup unsalted butter, slightly softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/3 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients and mix until the batter begins to combine.
  4. Slowly pour in the boiling water while mixing. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, combine sugar, cream of tartar, salt, egg whites, and water in a heatproof bowl.
  9. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
  10. Beat the mixture continuously with a hand mixer for about 7 minutes until thick, glossy, and stiff peaks form.
  11. Remove from heat and beat in the vanilla extract.
  12. Spread the frosting immediately over the cooled cake layers, stacking them and covering the top and sides.

Notes

  • Boiling water helps bloom the cocoa powder and creates a deeper chocolate flavor.
  • The cake batter will be thin, which is normal for moist chocolate cakes.
  • Use the frosting immediately after making it for the best texture and volume.
  • For a mocha variation, add 1 teaspoon instant espresso powder to the dry ingredients.
  • Chocolate chips, toasted coconut, or chopped nuts can be added for extra texture.
  • The cake can be baked in a 9×13 inch pan if preferred.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 40g
  • Sodium: 340mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://cooksplash.com/chocolate-cake-with-7-minute-frosting/