Wild at Heart
I'm 15, Male, I live in Geelong, Australia. - Photography - Music - Sun - Summer - Friends - Beach - Coca Cola

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b-edelicious: THREE LAYER CHOCOLATE CAKE WITH MARSHMALLOW FROSTING For Chocolate Cake Layers 3 ounces fine-quality semisweet chocolate such as Callebaut 1 1/2 cups hot brewed coffee 3 cups sugar 2 1/2 cups all-purpose flour 1 1/2 cups unsweetened cocoa powder (not Dutch process) 2 teaspoons baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups well-shaken buttermilk 3/4 teaspoon vanilla For Marshmallow Frosting (Seven Minute Frosting) 4 large egg whites 1 cup sugar 1/2 cup light corn syrup 4 tablespoons water 1 tablespoon pure vanilla extract pinch of salt Make the Chocolate Cake Layers: Preheat oven to 300F and butter three 9-inch round cake pans. Line the bottoms with rounds of parchment and butter the paper. Finely chop the chocolate and place in a medium-sized nonreactive bowl. Pour the hot coffee over the chocolate and let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 35-45 minutes. Cool the layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool the layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature, or can be frozen for several days. Before frosting the cake, use a large serrated knife and carefully level off the top of each layer so they are completely flat. Make the Marshmallow Frosting (Seven Minute Frosting) Combine all of the frosting ingredients in a large, nonreactive bowl (metal or glass) set over a saucepan of simmering water (keep in mind that the frosting grows considerably as you beat it, so you really do want a good sized bowl!). Beat with a handheld electric mixer at high speed until the frosting is thick and fluffy, about 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made and keep cake refrigerated until shortly before serving (allow the cake to warm up just slightly).
sunchildre-n: B☯H☼
dietcokeandasmoke: dietcokeandasmoke: because my iphone told me it was sun with clouds today, but actually it is clouds and showers and i am in a skirt and singlet freeeezing my ass off. please and thank you x what am i even on about….