Chocolate Marshmallow Cake

This cake is just out of this world chocolaty amazing GOODNESS! The marshmallow filling makes it very unique but I must say when I first decided to fill the cake with the marshmallow filling I was afraid it would too sweet but boy was I wrong. I don't know why I ever doubted Chocolate and Marshmallow all in one dessert but I'm glad I gave it a try and this wont be the last time I'll be making this cake.

Chocolate cake
1 3/4 cup all purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup white sugar
1/2 cup brown sugar
1 cup (cold) butter
1 cup buttermilk
1/2 cup brewed coffee
3 large eggs (beated)
1 teaspoon vanilla
1/2 cup melted semi sweet chocolate

Butter and flour 2 cake pans or 1 large cake pan (if you choose to cut the cake in half). Bring both your buttermilk and coffee to room temperature and mix together along with your vanilla. Sift your flour, baking powder, baking soda, cocoa powder and salt. Set aside. In a separate bowl mix both sugar together and set aside. Melt your chocolate and allow it to come down to room temperature. Meanwhile cut your butter into pieces and place in your electric mixer, mix for 1 minute. Add your sugar mix to the butter and mix for 7 more minutes on high speed until the mix becomes light and fluffy. Add your melted chocolate and mix until combined, add the beated eggs in 3 separate portions. After the butter, chocolate and eggs are well combined remove the bowl from the mixer and fold in your flour alternately with your buttermilk mix, making sure they are all well incorporated but not over mixed. The batter will be a little on the thick side but still soft enough to pour into your cake pan/pans. Bake for approximately 45min or until toothpick test comes out clean.

Chocolate marshmallow frosting (Martha Stewarts)
4 1/2 cups mini marshmallows
3/4 cup semi sweet chocolate chips
1 1/2 tablespoons unsalted butter

Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and stir until smooth.

Whip cream frosting
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon powder sugar

Mix all ingredients in a large bowl and place in your refrigerator for approximately 20 minutes. Beat your mix until stiff peaks form.

Chocolate ganache recipe
1 1/4 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons butter

Place your chocolate chips in a medium size glass or stainless steel bowl. Set aside. Heat the cream and butter over medium heat just until it comes to the boil. Add to your chocolate and allow it to sit for 5 minutes. Stir with a whisk until smooth.

How to assemble your cake
Allow the cake to cool down before filling with your marshmallow filling.
Frost with your prepared whip cream and place in the freezer for approximately 20 minutes or until whip cream becomes hard to the touch. Remove cake from the freezer and top with (cooled) chocolate Ganache. Make sure to bring the cake down to room temperature before cutting. Enjoy!

1 comment:

umm ahmed said...

Oh wow now this is a cake I have to make for sure I love your pictures!!! Mashallah

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