Mini-Marshmallow Rainbow Cake with Chocolate Whipped Cream Frosting

My youngest had her 3rd birthday party this weekend.  Where did the time go?  She wanted chocolate cake for her birthday so I used my tried and true chocolate cake recipe.  I scaled the recipe 1.5 times to make a 2-layer 9"x13" cake.  I thought that a Mini-Marshmallow Rainbow Cake with chocolate whipped cream would be really cute for a preschool birthday party.  

It was a fun cake to put together when the children were in bed!  Growing up, I was never the artistic type. I can't draw but I can pipe borders and put stuff on a cake.  The mini-marshmallows made the cake so cute! I was even able to hide my messy icing skills with a border of marshmallows on the bottom of the cake.    

My kiddies do not like buttercream frosting.  They complain that it is too sweet but they adore whipped cream.  I knew the cake was a hit when the kiddies inhaled their cake and asked for a seconds before everyone had their first piece!  

This chocolate whipped cream is a variation of my vanilla whipped cream.  I was inspired by our local Swiss bakery's chocolate mousse cake:  chocolate sponge cake with chocolate mousse filling.  This is my basic chocolate whipped cream recipe.  Sometimes I use a tablespoon more icing sugar if the cocoa powder is bitter or strong.  It depends on the brand of cocoa powder and how sweet/bitter you like the frosting.  I always taste and adjust the frosting to make sure it is not too bitter.  I made and decorated the cake the night before.  I noticed that the cocoa made the frosting look darker the next day.  

Chocolate Whipped Cream Frosting

1 cup heavy cream

3 Tbsp. cocoa powder

1/2 cup powdered/icing sugar (or to taste)

1/2 tsp. vanilla

Beat heavy cream, icing sugar, cocoa powder and vanilla in chilled medium bowl with electric mixer on high speed until soft peaks form.  (I beat the cream until it it looks stiff enough to pipe, being careful not to over-whip.)

Betty's Tip: Well-chilled cream will whip the best, so keep it refrigerated until ready to use. It also helps to chill the bowl and beaters before you begin. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. Overbeaten cream will look curdled.

- Adapted from Betty Crocker's Sweetened Whipped Cream 

Be careful not to over beat the whipped cream,  it might turn into butter!  I like using icing sugar because it has cornstarch in it.  The cornstarch helps stabilize the whipped cream so it can retain its shape when piped.   

To frost a 9x13 double layered cake:

I always make the chocolate cream in two batches.  I found that I can only whip no more than 1.5 cups of heavy cream at a time for best results in my KitchenAid stand mixer.  Also, whipped cream melts quick in a hot kitchen!  

The first batch: 1.5 cups heavy cream, 4.5 Tbsp cocoa powder, 3/4 cup icing sugar and 3/4 tsp vanilla.  After I filled and frosted the first batch, I put the cake in the refrigerator while I make the second batch.

Second batch:  1 cup heavy cream, 3 Tbsp cocoa powder, 1/2 cup icing sugar and 1/2 tsp vanilla.  It makes enough cream to frost the rest of the cake and pipe a border around the perimeter.  

The cake was a hit!  I served each piece of cake with an extra handful of mini marshmallows.  

My birthday girl was soooo happy!  Happy 3rd Birthday, Sweetheart!  

Enjoy!

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