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Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting


Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

  • Yield: Makes one 9-inch layer cake

Source: The Martha Stewart Show, February 2011


  • Nonstick cooking spray
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/3 cups plus 3 tablespoons superfine sugar
  • 1 1/4 cups extra-dark cocoa powder, sifted
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 1/3 cup plus 4 teaspoons all-purpose flour
  • 1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
  • 1 tablespoon plus 1/4 teaspoon coarse salt
  • 2 1/4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 1/2 cup canola or sunflower oil
  • Malted Chocolate Ganache
  • Marshmallow Frosting


  1. Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.

  2. In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.

  3. In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.

  4. In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.

  5. In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.

  6. Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.

  7. Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

Reviews Add a comment

  • francesuzanneg
    30 MAR, 2016
    I would like to make this cake for my son's birthday coming up but i can't find dark cocoa. All i found was dark cocoa powder with dutch processed. Can anyone tell me where they found the dark cocoa powder?
  • MS112595691
    11 APR, 2014
    Thank you for a great recipe!Here you can see my cake
  • Rasa Karliene
    17 MAR, 2013
    Like :-)
  • THartness
    15 MAR, 2011
    I made this cake for a family birthday....turned out great! Easy Recipe
  • Meezers
    4 MAR, 2011
    I wish there was a link to the video of this. My butter suger coco mix is not creamy like I think I remember from the show. I wish I could watch her while I do this. It looked so easy on the show.
  • BMW2
    22 FEB, 2011
    Has anyone had a positive result from this recipe?
  • geneva123
    19 FEB, 2011
    I attempted this cake twice because the video was so convincing I thought I had made a mistake along the way. Both times the cake came out awful! I'm so disappointed Martha would add such a terrible recipe to her website....!!
  • tonicybul
    19 FEB, 2011
    does anyone know where i can get a tall cake ring like the one Cindy Bearman used to stack her layer cake?
  • dgbakes
    9 FEB, 2011
    I hate auto correct, I meant superfine.
  • dgbakes
    9 FEB, 2011
    Superfund sugar is a granulated sugar with a finer grain. They do sell it in the grocery store or you can give the sugar a whirl in the food processor.