Now, let’s dive into the world of desserts with this heavenly hash cake that’s bound to impress. Whether you’re a seasoned baker or a newbie, this recipe is your ticket to dessert heaven.
Why This Recipe Works
- The combination of rich chocolate and fluffy marshmallows creates a texture and taste that’s irresistibly delicious.
- It’s surprisingly easy to make, requiring no fancy techniques or hard-to-find ingredients.
- The recipe is versatile, allowing for numerous variations to suit any taste or occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp vinegar
- 2 cups mini marshmallows
- 1 cup semisweet chocolate chips
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your 9×13 inch baking pan. This ensures your cake doesn’t stick and bakes evenly.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. This blend forms the foundation of your cake’s rich flavor.
Combine Wet Ingredients
In another bowl, mix the water, vegetable oil, vanilla extract, and vinegar. The vinegar reacts with the baking soda to give your cake a light, airy texture.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a dense cake, so stop when you no longer see dry flour.
Bake to Perfection
Spread the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Then, sprinkle marshmallows and chocolate chips on top and bake for an additional 5 minutes until they’re perfectly melted.
Tips and Tricks
For an even more decadent dessert, try adding a layer of peanut butter between the cake and the marshmallow topping. If you’re serving this at a party, consider cutting it into small squares as it’s quite rich. Always let the cake cool slightly before adding the toppings to prevent them from sinking into the cake.
Recipe Variations
- Swap out the semisweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Add a cup of chopped nuts to the batter for added crunch.
- For a festive twist, mix in some crushed peppermint candies with the marshmallows.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Keep in mind that the texture might be slightly different, but it’ll still be delicious.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it to keep the marshmallows firm.
Can I use large marshmallows instead of mini?
Yes, but you’ll need to cut them into smaller pieces to ensure they melt evenly over the cake. Mini marshmallows are recommended for convenience and even distribution.
Summary
This heavenly hash cake is a foolproof recipe that delivers maximum flavor with minimal effort. Perfect for any occasion, it’s sure to become a favorite in your dessert repertoire.
