Chocolate Cake with Italian Meringue (Marshmallow Frosting)

For the cake:

1 cup milk
1.5 cups cocoa powder
1 chocolate bar (whatever kind you like)
1.5 cups sugar + a dab of molasses (or the same quantity of brown sugar)
1 cup vegetable oil
8 oz sour cream
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

For the frosting:

4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon cornstarch
1 cup sugar
1/2 cup water
Squeeze of corn syrup (if you have it)
1 teaspoon vanilla extract

For the cake batter, bring the milk to a boil in a large saucepan. Take it off the heat, whisk in the cocoa powder, and allow the pan to cool a bit. While you're waiting, cut up the chocolate bar into small pieces.

Into the pan, put the sugar and molasses (or brown sugar), oil, sour cream and vanilla. Then crack in the eggs, and whisk to combine. Don't worry if it's not completely smooth. Whisk in the flour, baking soda, baking powder and salt.

Pour the batter into two greased 9 or 10-inch cake pans, ideally lined with parchment rounds, and bake at 350 F until a toothpick comes out clean or the internal temperature reads 205-210 F. That takes me about 40 minutes. Let them cool thoroughly before taking them out of their pans.

For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla.

Let the meringue cool a few minutes (but no more) before frosting the cake. Top with sprinkles, if you're into that.

MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

[aragusea]

Q: So does that frosting have raw eggs in it?
A: No no, the boiling syrup definitely cooks the egg whites when you beat it in. If you do that in a metal bowl, you'll feel the sides get really hot. 240ºF syrup is no joke.

Q: Wouldn't it have been easier to pour the boiling syrup into the eggs in a stand mixer?
A: Absolutely, but I've decided to avoid using my stand mixer in videos whenever possible. I don't want people to get the impression that they need such an expensive piece of gear to make the recipe, because most of the time they really don't.

Q: Could you brown that meringue with a torch to make it like a toasty marshmallow?
A: Absolutely, go for it. Italian Meringue is often used in Baked Alaska.

Q: Could you get a deeper flavor by blooming the cocoa in coffee instead of milk, or by adding espresso powder?
A: Totally, I'm just not a big fan of coffee, and I kinda like how this recipe doesn't taste too "grown up."

Q: Do you have to bloom the cocoa in a hot pan like that? Can you just heat the milk in the microwave?
A: You don't have to do it in the pan like I did, but I think that method is super convenient, because it only dirties one dish, and I also think it improves the flavor, because the cocoa actually toasts a little on the bottom of the pan.

[owenackley]

Adam is an official YouTuber now that he has been sponsored by squarespace

[Benchumblito]

The fact that he's getting sponsorships actually makes me really happy

[noob]

Made this today. I managed to overcook the syrup to the point that it got caramelized, so I made another batch. I got a stroke of genius and decided to cut up some of the solidified caramel into small pieces that I then sprinkled on the cake, and it looked absolutely fantastic. It was like small topazes on my cake, and one of my proudest cooking achievements in a while. I also decorated it with some chopped chocolate, which was nice too. Great recipe!

[jiasheng]

Studied and trained as a classical composer, teaches journalism at Mercer University, runs a scientific cooking YouTube channel, and is now sponsored by Squarespace. What can't Adam do?

[Ragusea]

Your grandmother used to make a cake just like that! She never taught me how to do it so, thanks, son. I'll try this one.

[salt-emoji]

I think the secret to yolk omelettes is using medium low heat and scrambling it slowly to develop a really fine curd, add butter and let the bottom set, then you'll have a creamy super rich and lucious texture 👍

[DrAlexanderTobacco]

Deglazing and you didn't even use white wine smh

[adeleemiliabellamy]

"Why I feed myself, not my children"

[lostuser]

I know you take the comments very seriously and read them, so I just want to say that you’re genuinely my favourite chef on the internet and all your recipes have helped me a lot. Thank you for your work.

[brookem]

Love how you’re able to make mistakes in your videos and just power through them and let them bring some humor to the video.

[madsgracie]

i made this and it was amazing. i replaced 1/4 of the milk with coffee and used 3/4 sour cream and 1/4 greek yogurt. my mom hates most frostings but she loved this one. thanks adam!

[thejugglingriotguy]

3:40 How ironic. The non-stick spray helps the parchment stick.

[megatron-fh]

This was the best chocolate cake i’ve ever had!! Normally i turn my nose up at chocolate cakes with just cocoa powder in the batter, but the cake tastes like there’s melted chocolate worked into it. I halved the recipe—it made the perfect little cake!

[ashtonmitch]

i dont cook often, but still watch all your videos

[elenarapan]

This the freaky part
-Boiling syrup is like a chemical weapon

[FireCracker]

So, no blooming dutch cocoa powder?
Edit: Never mind. One day, I will learn to watch an entire video before commenting.

[bluekirbyrocks]

This video is the origin of my favorite Adam Ragusa quote ever “Don’t burn yourself.Boiling syrup is like a freaking chemical weapon”.Cracks me up every time lmao.

[outofcommission]

I’m supposed to be asleep by now, but when I saw your notification I tossed away a proper sleep schedule and exchanged it with this.

I do not regret it. Amazing work as always!

[tommymcj-]

Adam! You never disappoint. Keep up the good videos.

Edit: Dam 400 likes that’s crazy thank you