You'll need a 9-inch-diameter 2 1/2-quart mixing bowl to make this domed cake.







  • Heat oven to 350 degrees. Line bottom of two 9-inch round cake pans with parchment and grease bottom and sides.

  • In a medium saucepan, melt butter. Remove from heat and whisk in coffee and cocoa until smooth. Whisk in both sugars, salt and vanilla. Place vinegar in a 2-cup liquid measure and add enough milk to equal 1/2 cup liquid; stir in eggs. Add flour to butter mixture, alternating with milk-egg mixture, whisking until just combined.

  • Divide batter between prepared pans, putting 1 1/2 cups in one and 1 cup in second.

  • Bake smaller cake for about 20 min and larger one for 25 to 30 min. Remove from oven and cool about 15 min. Turn larger cake out onto a cooling rack.

  • On a work surface, place two 20-inch lengths of plastic wrap side by side, overlapping about an inch. Turn smaller cake out onto middle of plastic and immediately ease it, plastic side down, into 9-inch diameter bowl. Cool completely while you make filling and frosting.


  • In a standing mixer, whip marshmallow creme (if it's difficult to remove from jar, microwave for 10 seconds), butter and confectioners' sugar until fluffy and smooth. Remove half; cover and refrigerate. Beat melted chocolate into remaining half. Reserve 1/2 cup and scrape the rest into cavity of cake in bowl. Top with larger cake and pull excess plastic wrap up and over to cover. Refrigerate at least 1 hr or overnight.

  • Peel back plastic wrap and turn cake out onto a serving platter. Remove plastic and use reserved chocolate filling to fill in gap where cake layers meet.

  • Spread reserved white frosting over cake and sprinkle with a thick layer of pink sugar, using a spatula (or your hands!) to cover sides. Sugar hack: If you don’t have superfine sugar, you can pulse 1 cup granulated sugar in a food processor until the crystals are broken up and almost powdery.

Nutrition Facts

704 calories; 43 g total fat; 26 g saturated fat; 129 mg sodium. 78 g carbohydrates; 2 g fiber; 55 g sugar; 4 g protein;