Food Cake with Marshmallow

 

• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup (packed) dark brown sugar
• 1 cup boiling water
• 9 tablespoons unsalted butter, softened, plus more for greasing
• 3/4 cup sugar
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 eggs
Frosting:
• 1-1/4 cups sugar
• 1/3 cup water
• 3 large egg whites
• 1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
2. Put the cocoa and brown sugar into a medium bowl and whisk in the boiling water; set aside.
3. Cream the butter and sugar together, beating well until pale and fluffy. Stir the flour, baking powder and baking soda together in another bowl, and set aside.
4. Pour the vanilla extract into the creamed butter and sugar slowly while beating, then add an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
5. Keep mixing and incorporate the rest of the dried ingredients for the cake then on low speed mix in the cocoa mixture. Divide between the two prepared pans and bake about 30 minutes, or until a cake tester comes out clean. Cool pans on a wire rack for 5 to 10 minutes, before turning the cakes out to cool completely.
Frosting:
6. In the top of a double boiler beat sugar, water, egg white and cream of tarter together 1 minute; egg whites should be frothy. Place pan over boiling water making sure the water does not touch the bottom of the top pan. Beat continuously on high speed with electric mixer for 7 minutes. Remove from heat; add vanilla and continue beating 1 minute. Allow to cool down a few moments before frosting cake. Store cake in refrigerator; best eaten within 2-3 days.