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| Hostess Snowball Cake |
I was so excited to do this post and bake this cake for the Crazy Cooking Challenge! Then my excitement turned to disappointment and I wanted to hurl this un-photogenic “snowball” down the hill…Sprinkle Bakes is a hard act to follow! Anyway, I stepped away from it for a day, and decided to blog about it because it’s delicious and fun and visually delightful in person.
I used Baker’s unsweetened chocolate instead of cocoa powder.
A beautiful, puffy, yet moist and dense chocolate cake!
It was really fun to be able to bake the cake in my Pyrex bowl. For the future though, it needed to be more concave in my opinion. My cake was a bit more like a snowball that smacked into a window!
It smelled like Hawaiian coconut, yet looked like a snowball!
When the direction say to “cool completely” DO THAT! I got anxious and added the filling too early, which then melted slightly and caused the center of the cake to collapse when I cut it. Hense, the lack of “smile” ![:)]()
But you know what? My tongue never suspected a thing! Mmmm!
But you know what? My tongue never suspected a thing! Mmmm!
Cake:
Adapted from Sprinkle Bakes
2 ounces unsweetened Baker’s chocolate
2 ounces unsweetened Baker’s chocolate
6 tbsp hot water
1 ½ cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup butter
1 cup plus 1 tbsp sugar
2 large eggs
2 tsp. vanilla
½ cup sour cream
Preheat oven to 350 degrees.
Grease a 2 quart heat-proof bowl (stainless or pyrex) with shortening and lightly flour. Set aside. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar and water in a saucepan over medium-low heat, stirring to combine. Remove from heat and add the chocolate. Cover and allow the chocolate to melt. Pour mixture into a mixing bowl. Beat with an electric hand mixer until mixture has cooled enough to add the eggs without scrambling them.
Add eggs, vanilla. Beat until well combined. Reduce mixer speed and add flour mixture in two batches, alternating with the sour cream.
Pour into greased bowl and bake for 60-70 minutes, or until a toothpick tester comes out clean. Let cool slightly. Run a knife around the edge of the cake, then turn out onto a cake stand or serving tray lined with wax paper strips. Let cool completely. Cut the dome of the cake off about 1/3 of the way down from the top. With your fingers, press to make an indentation in the middle of the base of the cake. This will make room for the marshmallow filling without wasting any cake.
Filling/Frosting
1 cup unsalted butter, softened
1 16 oz. jar marshmallow cream
1 cup confectioners’ sugar
1 generous cup sweetened flaked coconut
In the bowl of a stand mixer, beat butter until fluffy. Add marshmallow cream and beat again, scraping down the sides and bottom of bowl as needed. When thoroughly combined, remove 1 cup of the white mixture and place in the center of the cut cake. Place the top of the cake over the marshmallow center and line up the edges as best as possible.
Add the 1 cup of confectioners’ sugar to the remaining frosting. Mix well. Place waxed paper strips around the bottom of the cake to keep the plate clean while you frost and decorate. Frost cake with an offset spatula. Cover with coconut.
Remove wax paper strips from underneath the cake and tidy up the serving plate edges if coconut remnants are present.
Notes:
You must use a 2 quart (8 cup) bowl for this recipe. The batter is approx. 4 cups and needs plenty of room to rise while baking.
From one hearty appletite to another…happy cooking!
Photography © Hearty Appletite
Photography © Hearty Appletite
