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Toasted Marshmallow-Hot Cocoa Brownie Cake

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  • Prep 30 min
  • Total 2 hr 15 min
  • Servings 8
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Bake up the flavors of hot cocoa in this decadently fudgy brownie cake.
By Stephanie Wise
Updated Mar 10, 2023
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Cake and Ganache


  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla


  • 1
    Heat oven to 350°F. Spray bottom of 9-inch round cake pan with cooking or baking spray. Line bottom of pan with cooking parchment paper, then spray parchment.
  • 2
    In large bowl, beat brownie mix, oil, milk and eggs with whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
  • 3
    Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment). Transfer cake to parchment paper-lined cookie sheet.
  • 4
    Make Ganache: In 1-quart saucepan, heat cream just to boiling over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir. Let stand 5 minutes, then stir until smooth. Refrigerate about 10 minutes or until slightly thickened. Carefully spread over top of cooled cake. Refrigerate another 30 minutes.
  • 5
    Meanwhile, make Frosting: Place egg whites, sugar and cream of tartar in heatproof bowl of a stand mixer, then set bowl over saucepan of simmering water. Beat constantly with whisk about 5 minutes or until sugar is dissolved and mixture is warm to the touch. Remove from heat; transfer bowl to stand mixer. Using whisk attachment, begin to beat mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
  • 6
    Spread frosting over top of cake, then refrigerate another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    For clean slices, run a sharp knife under hot water; dry, then immediately slice straight down into cake. Pull knife toward you to remove. Repeat for each cut.
  • tip 2
    Cake keeps well up to 2 days covered in refrigerator; after that, the frosting may lose its shape.


Nutrition Facts are not available for this recipe
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