Chocolate Snowball Cake

30 mins
Serves 1
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Directions

  1. 1Combine 1.5 cups of all purpose flour, 0.5 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of baking powder in a large bowl and whisk them together.
  2. 2Combine 1.5 cups of all purpose flour, 0.5 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of baking powder in a large bowl and whisk them together.
  3. 3Combine 1.5 cups of all purpose flour, 0.5 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of baking powder in a large bowl and whisk them together.
  4. 4In another bowl, add 0.5 cup of softened butter, 2 eggs, 0.25 cup of granulated sugar, 0.75 cup of brown sugar, and 2 teaspoons of vanilla extract (measured with your heart).
  5. 5In another bowl, add 0.5 cup of softened butter, 2 eggs, 0.25 cup of granulated sugar, 0.75 cup of brown sugar, and 2 teaspoons of vanilla extract (measured with your heart).
  6. 6In another bowl, add 0.5 cup of softened butter, 2 eggs, 0.25 cup of granulated sugar, 0.75 cup of brown sugar, and 2 teaspoons of vanilla extract (measured with your heart).
  7. 7Mix these ingredients well with an electric mixer.
  8. 8Mix these ingredients well with an electric mixer.
  9. 9Mix these ingredients well with an electric mixer.
  10. 10Add 0.25 cup of sour cream and 1 tablespoon of espresso powder to the wet ingredients and mix again.
  11. 11Add 0.25 cup of sour cream and 1 tablespoon of espresso powder to the wet ingredients and mix again.
  12. 12Add 0.25 cup of sour cream and 1 tablespoon of espresso powder to the wet ingredients and mix again.
  13. 13Add the dry ingredients from earlier to the wet mixture.
  14. 14Add the dry ingredients from earlier to the wet mixture.
  15. 15Add the dry ingredients from earlier to the wet mixture.
  16. 16Pour in 0.5 cup of brewed coffee that has been cooled to room temperature.
  17. 17Pour in 0.5 cup of brewed coffee that has been cooled to room temperature.
  18. 18Pour in 0.5 cup of brewed coffee that has been cooled to room temperature.
  19. 19Mix on low speed just a little bit.
  20. 20Mix on low speed just a little bit.
  21. 21Mix on low speed just a little bit.
  22. 22Add 0.5 cup of milk and mix again.
  23. 23Add 0.5 cup of milk and mix again.
  24. 24Add 0.5 cup of milk and mix again.
  25. 25Pour the batter into a 9x13 baking dish.
  26. 26Pour the batter into a 9x13 baking dish.
  27. 27Pour the batter into a 9x13 baking dish.
  28. 28Spread the batter evenly in the baking dish with a spatula.
  29. 29Spread the batter evenly in the baking dish with a spatula.
  30. 30Spread the batter evenly in the baking dish with a spatula.
  31. 31Bake the cake at 350 degrees Fahrenheit for 30 minutes.
  32. 32Bake the cake at 350 degrees Fahrenheit for 30 minutes.
  33. 33Bake the cake at 350 degrees Fahrenheit for 30 minutes.
  34. 34Let the cake cool fully before finishing it off.
  35. 35Let the cake cool fully before finishing it off.
  36. 36Let the cake cool fully before finishing it off.
  37. 37In a clean bowl, add approximately half of a 454-gram jar of marshmallow fluff (about 227 grams).
  38. 38In a clean bowl, add approximately half of a 454-gram jar of marshmallow fluff (about 227 grams).
  39. 39In a clean bowl, add approximately half of a 454-gram jar of marshmallow fluff (about 227 grams).
  40. 40Add 0.5 cup of butter and 2 teaspoons of vanilla extract (measured with your heart) to the marshmallow fluff.
  41. 41Add 0.5 cup of butter and 2 teaspoons of vanilla extract (measured with your heart) to the marshmallow fluff.
  42. 42Add 0.5 cup of butter and 2 teaspoons of vanilla extract (measured with your heart) to the marshmallow fluff.
  43. 43Mix these ingredients together with an electric mixer before adding anything else.
  44. 44Mix these ingredients together with an electric mixer before adding anything else.
  45. 45Mix these ingredients together with an electric mixer before adding anything else.
  46. 46Gradually add between 2 and 3 cups of icing sugar, a small bit at a time, until the right taste and consistency are achieved.
  47. 47Gradually add between 2 and 3 cups of icing sugar, a small bit at a time, until the right taste and consistency are achieved.
  48. 48Gradually add between 2 and 3 cups of icing sugar, a small bit at a time, until the right taste and consistency are achieved.
  49. 49Add approximately 1 tablespoon of milk and mix until smooth.
  50. 50Add approximately 1 tablespoon of milk and mix until smooth.
  51. 51Add approximately 1 tablespoon of milk and mix until smooth.
  52. 52Spread the marshmallow icing over the cooled chocolate cake.
  53. 53Spread the marshmallow icing over the cooled chocolate cake.
  54. 54Spread the marshmallow icing over the cooled chocolate cake.
  55. 55Cover the top of the cake with shredded coconut, measured with your heart.
  56. 56Cover the top of the cake with shredded coconut, measured with your heart.
  57. 57Cover the top of the cake with shredded coconut, measured with your heart.
  58. 58Poke holes in the cake to allow the frosting to seep in.
  59. 59Poke holes in the cake to allow the frosting to seep in.
  60. 60Poke holes in the cake to allow the frosting to seep in.
  61. 61Serve a piece of cake with a glass of milk.
  62. 62Serve a piece of cake with a glass of milk.
  63. 63Serve a piece of cake with a glass of milk.

Ingredients

  • 1.5 cups all purpose flour
  • 1.5 cups all purpose flour
  • 1.5 cups all purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 1 tbsp espresso powder
  • 1 tbsp espresso powder
  • 1 tbsp espresso powder
  • 0.5 cup brewed coffee (cooled to room temperature)
  • 0.5 cup brewed coffee (cooled to room temperature)
  • 0.5 cup brewed coffee (cooled to room temperature)
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 227 grams marshmallow fluff
  • 227 grams marshmallow fluff
  • 227 grams marshmallow fluff
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 cups icing sugar
  • 2 cups icing sugar
  • 2 cups icing sugar
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 bag shredded coconut
  • 1 bag shredded coconut
  • 1 bag shredded coconut

Equipment

large bowlwhiskelectric mixer9x13 baking dishspatulaplateforkglass

Tips

  • This cake is better the next day, and it's also better after it's been chilled and refrigerated.