Categories: Deserts
Ingredients
- 6oz. Unsweetened Baking Chocolate, chopped
- 3/4c. Butter, softened
- 1 1/2c. Sugar
- 1 1/2c. Firmly packed light brown sugar
- 3 Large Eggs, separated
- 1 Tbsp. Vanilla Extract
- 2 3/4c. Cake Flour
- 1/4c. Unsweetened Cocoa
- 1Tbsp. Baking Powder
- 1tsp. Ground Cinnamon
- 3/4tsp. Salt
- 2 1/4c. Milk
Directions
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Preheat oven to 350 F. Microwave chopped chocolate in a small microwave-safe bowl at med. 1 min; stir. Microwave 2 to 2 1/2 min. or until melted. Stirring every 30 seconds. Beat butter at me. speed with a heavy duty electric mixer until creamy; gradually add sugar & brown sugar beating well. Add egg yolks, 2 at a time, beating until blended after each addition. Add melted chocolate & vanilla, beating at low speed just until blended. Sift cake flour with next 4 ingredients in a med. bowl. Add flour mixture to butter mixture alternately with milk, beginning & ending with flour mixture. Beat at low speed just until blended after each addition. Wash & dry beaters. Beat egg whites at high speed until stiff peaks form. Stir egg whites into batter in 3 batches. Spoon batter into 3 greased (with butter) floured 9-in. round cake pans. Bake at 350 F. for 30 min. or until a toothpick inserted in center comes out clean. Cool in pan on wire racks for 10 min; remove from pans to parchment paper-lined wire racks, & cool completely (about 1 hour). Cut cake layers into 1-in. cubes. Layer1/3 of cake cubes in a 4-qt. bowl. Top with 1/3 each of Chocolate Ganache & Marshmallow Topping. Repeat layers twice.