Marshmallow Cake is a decadent dessert that perfectly blends the rich, deep flavours of chocolate with the light, airy sweetness of marshmallow icing. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake promises to be a delightful experience.
Ingredients:
For the cake:
- Cooking spray
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup hot coffee
- 1 cup granulated sugar
- 1/2 cup packaged brown sugar
- 3/4 cup vegetable oil
- 1/2 cup room temperature sour cream
For the marshmallow frosting:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 teaspoon pure vanilla extract
Method:
Preheat the oven to 175°C (350°F).
Grease two 9-inch round cake tins with cooking spray and line the bottoms with baking paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a separate bowl, combine the hot coffee, granulated sugar, brown sugar, vegetable oil and sour cream. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Pour the mixture evenly into the prepared cake tins.
Bake for 30-35 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Leave the cakes to cool in the cake tins for 10 minutes, then invert onto wire racks to cool completely.
In a large bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
In a medium saucepan, combine the granulated sugar and water. Cook over a medium heat, stirring constantly, until the sugar has dissolved. Stop stirring and allow the mixture to boil until it reaches 240°F (115°C) on a candy thermometer (soft ball stage).
Gradually pour the hot syrup into the beaten egg whites in a thin stream while continuing to beat at high speed.
Add the vanilla extract and continue to whisk until thick and shiny.
Place one cake layer on a serving platter. Spread a thick layer of marshmallow frosting over the top.
Place the second cake layer on top of the icing.
Spread the remaining marshmallow frosting over the top and sides of the cake.
