Best 3 Toasted Marshmallow Chocolate Cake Recipes
The toasted marshmallow chocolate cake is a treat for chocolate and marshmallow lovers. The combination of chocolate cake and gooey marshmallows is a perfect blend of flavors and textures. If you're looking for a delicious and easy-to-make recipe for a toasted marshmallow chocolate cake, you've come to the right place. We've gathered some of the best recipes from around the web, so you can find the perfect one to suit your taste. Whether you prefer a simple cake or one with more elaborate decorations, we've got it all. So go ahead and browse our collection of recipes, and find the perfect one to make your next toasted marshmallow chocolate cake.
Here are our top 3 tried and tested recipes!
CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING
Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
- In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
- In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
- In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
- In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
- Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
- Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.
TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE
Chocolate pudding 'poke' cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love.
Provided by JELL-O
Categories Trusted Brands: Recipes and Tips JELL-O Holiday
Time 2h15m
Yield 24
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
- Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 31.3 g, Cholesterol 7.5 mg, Fat 3.8 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 319 mg, Sugar 22.5 g
TOASTED MARSHMALLOW CHOCOLATE CAKE
This is a very unusual cake, Check out the last picture, for the finished cake picture, before it was cut.. No frosting needed! Moist & delicious. I haven,t made it for a few years because it is hard to find coconut marshmallows! Five years ago I found them in Regina, Sask. Canada! The few packages I carted home...did not last...
Provided by Nancy J. Patrykus
Categories Chocolate
Time 50m
Number Of Ingredients 2
Steps:
- 1. Mix cake in a bowl, using directions and ingredients on the box. Set aside.
- 2. Cut marshmallows in half, and put into a well greased 9x13 glass cake pan. Be sure the marshmallows have the cut side down. Try not to snack, tee hee you will need all of the bag for the cake!
- 3. Pour cake batter over the marshmallow's. Picture #4 Bake cake per the package directions.
- 4. The marshmallows will melt & bumps will appear at the top of the cake! Forming a delicious glazed topping for the cake!. See the bottom picture. What could be simpler than that!!!
- 5. You can use any flavor cake mix that you want to. I happen to like chocolate!!
Tips:
- For a richer chocolate flavor, use a high-quality cocoa powder or dark chocolate.
- To make the cake extra moist, add a cup of coffee to the batter.
- For a gooey marshmallow filling, use a combination of marshmallow fluff and mini-marshmallows.
- To toast the top of the cake, use a kitchen torch or broil it in the oven for a few minutes.
- Serve the cake warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This toasted marshmallow chocolate cake is the perfect dessert for any occasion. It's rich, moist, and full of chocolate and marshmallow flavor. The toasted marshmallow topping adds a fun and unique touch that takes this cake to the next level. Follow the tips above to make the best toasted marshmallow chocolate cake you've ever had!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
