Hot chocolate marshmallow cake


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

This magnificent cake will send your tastebuds into overdrive. It’s a revved-up take on cosy hot chocolate, complete with fluffy marshmallows!

18 Ingredients

  • 300g (2 cups) self raising flour

  • 150g (1 cup) plain flour

  • 70g (2/3 cup) cocoa powder

  • 400g unsalted butter, chopped, at room temperature

  • 315g (1 1/2 cups) caster sugar

  • 4 eggs

  • 375ml (1 1/2 cups) milk

  • Assorted marshmallows, to decorate
  • Marshmallow crème

  • 1 egg white

  • 185ml (3/4 cup) glucose syrup

  • 125g (3/4 cup) pure icing sugar, sifted

  • 2 tsp vanilla extract
  • Chocolate buttercream

  • 300g unsalted butter, chopped, at room temperature

  • 450g (3 cups) pure icing sugar, sifted

  • 35g (1/3 cup) cocoa powder, sifted

  • 2 tbsp milk
  • Hot chocolate fudge sauce

  • 180g dark chocolate, chopped

  • 125ml (1/2 cup) thickened cream

7 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Grease two 20cm (base measurement) round cake pans. Line the base and sides with baking paper. Sift the flours and cocoa powder into a large bowl.

  • Step 2

    Use a stand mixer with paddle attachment to whisk the butter and sugar until pale and creamy. Add the eggs, 1 at a time, whisking well after each addition. With the mixer on low speed, add the flour mixture and milk in alternating batches, beginning and ending with flour, until just combined. Divide the cake mixture between the prepared pans and smooth the tops. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

  • Step 3

    To make the marshmallow crème, use a stand mixer with whisk attachment to whisk egg white, syrup and a pinch of salt in a bowl on high speed for 5 minutes or until thick and doubled in volume. Reduce speed to low. Beat in icing sugar until combined. Beat in vanilla. Transfer to a small bowl. Place in fridge to chill until required.

  • Step 4

    To make the chocolate buttercream, use a stand mixer with paddle attachment on medium-high speed to beat butter in a bowl for 6-8 minutes or until pale and creamy. Reduce speed to low. Add icing sugar, cocoa powder and milk. Beat until well combined. Increase the speed to medium-high and beat for 3-4 minutes or until fluffy. Transfer 1 cup to a piping bag fitted with a 1cm wide plain nozzle.

  • Step 5

    Use a serrated bread knife to trim and level the top of each cake. Cut each cake in half horizontally. Pipe a little buttercream in the centre of a serving plate. Place 1 cake, cut-side up, on the plate. Spread a layer of buttercream over the top of the cake. Pipe a ring of buttercream around the edge. Fill with ¼ cup of the marshmallow crème. Repeat layering with the cake, buttercream and marshmallow crème, finishing with the final cake, base-side up. Spread the remaining buttercream over top and side of the cake. Place in the fridge for 20 minutes to chill.

  • Step 6

    Meanwhile, to make the fudge sauce, place the chocolate in a small heatproof bowl. Bring the cream to a simmer in a small saucepan over medium heat. Remove from heat and pour over the chocolate. Set aside for 2 minutes then stir until smooth and glossy. Fold ¼ cup marshmallow crème into the chocolate.

  • Step 7

    Decorate the top of the cake with assorted marshmallows. Drizzle with the warm fudge sauce to serve.

Tell us what you think of this recipe!

Recipe Notes

Tip: Store leftover fudge sauce in the fridge for up to 2 weeks. Warm and serve over ice-cream for a quick dessert.

Source link

0/5 (0 Reviews)

Hot cross caramilk cheesecake loaf

Giant carrot cake with cream cheese icing