Hope for More Chocolate Cake

This old-fashioned chocolate cake paired with billowy marshmallow icing is the kind of layered dessert that makes people ask for the recipe before they’ve finished the first slice.

The boiling water added at the end of mixing is what makes this chocolate cake stand apart. Hot water blooms the cocoa powder, intensifying its flavor and deepening the color into a dark, rich brown. Adding it in thirds and beating after each addition keeps the batter smooth and prevents the sudden heat from cooking the eggs.

Triple-sifting the flour, baking soda, and cocoa together might feel excessive, but it removes every last lump and creates an incredibly fine, uniform mixture. The result is a crumb so tender it practically dissolves on your tongue. Beating each egg for two full minutes after adding incorporates enough air to give the layers height without needing baking powder.

The marshmallow icing is cooked over a double boiler: egg whites, sugar, cream of tartar, and water whipped at high speed over simmering water until stiff, glossy peaks form. It sets into a soft, marshmallow-like shell over the dark chocolate layers.

Chef Tips

• Don’t grease the cake pans. The batter clings to ungreased sides as it rises, which gives you taller, more even layers.
• Let the layers cool completely before frosting. Warm cake melts the marshmallow icing and it slides right off.
• The icing sets quickly, so work fast once you start frosting. Use sweeping motions to create soft peaks and swirls.

Variations

• Chocolate frosting: Swap the marshmallow icing for a classic chocolate frosting if you prefer chocolate on chocolate.
• Coffee enhancement: Replace the boiling water with hot brewed coffee to deepen the chocolate flavor even further.