The Heaven and Hell Sheet Cake combines the rich, indulgent flavor of chocolate with the light, airy sweetness of marshmallow frosting, creating a dessert that perfectly balances the concepts of heaven and hell. This cake is sure to impress at any gathering, offering a unique taste experience that's as delightful to eat as it is to present.
Preheat oven to 350°F (175°C). Grease and flour your sheet pan.
Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together buttermilk, oil, eggs, and vanilla.
Combine Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry, then stir in the hot coffee until the batter is smooth.
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes. Let cool completely.
Make the Frosting: Over a double boiler, whisk egg whites, sugar, and cream of tartar until sugar dissolves. Remove from heat and beat until stiff peaks form. Mix in vanilla.
Frost the Cake: Spread the marshmallow frosting over the cooled cake.
Serve: Cut into squares and serve.
Notes
Coffee: The coffee enhances the chocolate flavor but does not make the cake taste like coffee. Instant coffee can be substituted if necessary.
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Decoration: Feel free to decorate the cake with chocolate shavings, cocoa powder, or edible flowers for an extra touch of elegance.