Cooking School: Cocoa Bliss

Hot Chocolate Marshmallow Cake
• 1 cup Classic Hot Chocolate, cooled
• 1 cup strong-brewed coffee, cooled
• 2 cups unbleached all-purpose flour
• 1/2 cup Cacao Barry Extra Brute Cocoa Powder (100% cacao)* or unsweetened Dutch-process cocoa powder
• 1 tablespoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups sugar
• 3/4 cup canola oil
• 1 egg
• 1 teaspoon vanilla
• 8 (1-ounce) good quality marshmallows
• 1/4 cup Chocolate Sauce/Ganache

Preheat oven 350°F. In 2-cup measuring cup combine hot chocolate and coffee; set aside. In medium bowl whisk together flour, cocoa powder, baking soda, and salt. Set aside.

In large bowl beat sugar and canola oil with electric mixer on medium speed until combined. Add egg and vanilla; beat until just combined. On low speed, alternately add flour mixture and liquids, ending with flour and beating until mixture is smooth.

Grease 30 (4 ounce) petite popover pans or 2-1/2-inch muffin cups; dust with cocoa to coat. Spoon about 2 tablespoons batter into prepared cups until 2/3 full for popover pans or half full for muffin pan/cups.**

Bake in preheated oven about 12 to 14 minutes or until cake springs back when touched. Let cool in pans 5 minutes. Remove from muffin cups and cool completely on wire rack.

To serve for Study, place 8 cakes on baking sheet. Top each cake with one marshmallow. Broil 4 to 5 inches away from heat source for 1 to 2 minutes or until marshmallows are toasted. To serve, place spoonful of Chocolate Sauce/Ganache on each serving plate. Top with cake. Cover and store remaining cakes in freezer for later use.***

*Find Extra Brute Cocao Powder here.

Tip: **For larger cupcake, line muffin cups with paper bake cups. Spoon 1/4 cup batter into each cup. Bake 15 to 18 minutes or until toothpick inserted near center comes out clean.

***To prepare cakes for a crowd, bake as directed. Increase to 30