Chocolate Marshmallow Cake

By littlejordan

Ingredients

• Frosting:
• 6 tbsp unsalted butter
• 1 cup superfine sugar (generous)
• 1/2 tsp vanilla extract
• 2 eggs, beaten lightly
• 3 oz semisweet chocolate, broken into pieces
• 2/3 cup buttermilk
• 1 1/4 cup buttermilk
• 1 1/4 cups self-rising flour
• 1/2 tsp baking soda
• pinch of salt
• 2 oz light chocolate, grated, to decorate
• 6 oz white marshmallows
• 1 tbsp milk
• 2 egg whites
• 2 tbsp superfine sugar

Details

Servings 6

Preparation

Step 1

Grease a 3 3/4-cup ovenproof bowl with butter. Cream the butter, sugar, and vanilla together in a bowl until pale and fluffy, then gradually beat in the eggs.

Melt the semisweet chocolate in a heatproof bowl over a pan of simmering water. When the chocolate has belted, stir in the buttermilk gradually, until well combined. Remove the pan from the heat and cool slightly.

Sift the flour, baking soda, and salt into a separate bowl.

Add the chocolate mixture and the flour mixture alternately to the creamed mixture, a little at a time. Spoon the mixture into the ovenproof bowl and smooth the surface.

Bake in a preheated oven, 325'F, for 50 minutes until a skewer inserted into the center of the cake comes out clean. Turn out onto a wire rack to cool.

Meanwhile, make the frosting. Put the marshmallows and milk into a small pan and heat very gently until the marshmallows have melted. Remove the pan from the heat and set aside to cool.

Whisk the eggs white until soft peaks form, then add the sugar and continue whisking, until stiff peaks form. Fold the egg white into the cooled marshmallow mixture and set aside for 10 minutes.

When the cake is cool, cover the top and sides with the marshmallow frosting. Top with grated light chocolate.