Chocolate Snowball Cake

Name: Chocolate Snowball Cake
Total time: 30 min
Cuisine: American
Ingredients: 1.5 cups all purpose flour; 0.5 cup unsweetened cocoa powder; 1 tsp baking soda; 1 tsp baking powder; 0.5 cup softened butter; 2 eggs; 0.25 cup granulated sugar; 0.75 cup brown sugar; 2 tsp vanilla extract; 0.25 cup sour cream; 1 tbsp espresso powder; 0.5 cup brewed coffee (cooled to room temperature); 0.5 cup milk; 227 grams marshmallow fluff; 0.5 cup butter; 2 tsp vanilla extract; 2 cups icing sugar; 1 tbsp milk; 1 bag shredded coconut

30m

Serves 1

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Chocolate Snowball Cake

facebook.com

30m

Serves 1

Directions

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.
2In 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).
3Mix these ingredients well with an electric mixer.
4Add 0.25 cup of sour cream and 1 tablespoon of espresso powder to the wet ingredients and mix again.
5Add the dry ingredients from earlier to the wet mixture.
6Pour in 0.5 cup of brewed coffee that has been cooled to room temperature.
7Mix on low speed just a little bit.
8Add 0.5 cup of milk and mix again.
9Pour the batter into a 9x13 baking dish.
10Spread the batter evenly in the baking dish with a spatula.
11Bake the cake at 350 degrees Fahrenheit for 30 minutes.
12Let the cake cool fully before finishing it off.
13In a clean bowl, add approximately half of a 454-gram jar of marshmallow fluff (about 227 grams).
14Add 0.5 cup of butter and 2 teaspoons of vanilla extract (measured with your heart) to the marshmallow fluff.
15Mix these ingredients together with an electric mixer before adding anything else.
16Gradually add between 2 and 3 cups of icing sugar, a small bit at a time, until the right taste and consistency are achieved.
17Add approximately 1 tablespoon of milk and mix until smooth.
18Spread the marshmallow icing over the cooled chocolate cake.
19Cover the top of the cake with shredded coconut, measured with your heart.
20Poke holes in the cake to allow the frosting to seep in.
21Serve a piece of cake with a glass of milk.

Ingredients

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

Chocolate Snowball Cake

30m

Serves 1

facebook.com

Chocolate Snowball Cake

facebook.com

30m

Serves 1

Directions

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.
2In 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).
3Mix these ingredients well with an electric mixer.
4Add 0.25 cup of sour cream and 1 tablespoon of espresso powder to the wet ingredients and mix again.
5Add the dry ingredients from earlier to the wet mixture.
6Pour in 0.5 cup of brewed coffee that has been cooled to room temperature.
7Mix on low speed just a little bit.
8Add 0.5 cup of milk and mix again.
9Pour the batter into a 9x13 baking dish.
10Spread the batter evenly in the baking dish with a spatula.
11Bake the cake at 350 degrees Fahrenheit for 30 minutes.
12Let the cake cool fully before finishing it off.
13In a clean bowl, add approximately half of a 454-gram jar of marshmallow fluff (about 227 grams).
14Add 0.5 cup of butter and 2 teaspoons of vanilla extract (measured with your heart) to the marshmallow fluff.
15Mix these ingredients together with an electric mixer before adding anything else.
16Gradually add between 2 and 3 cups of icing sugar, a small bit at a time, until the right taste and consistency are achieved.
17Add approximately 1 tablespoon of milk and mix until smooth.
18Spread the marshmallow icing over the cooled chocolate cake.
19Cover the top of the cake with shredded coconut, measured with your heart.
20Poke holes in the cake to allow the frosting to seep in.
21Serve a piece of cake with a glass of milk.