I've been reliably informed by friends and bloggers who are much cooler than I am that marshmallows are having a serious moment right now. Well they've actually said smores are having a moment but as a brit smores are a little lost on me so this is the best I could do.
Earlier this week I made Chai Biscuits with Toasted Marshmallow Filling for #TheGreatBloggerBakeOff but what I left out of the recipe was the fact that I'd originally hugely misjudged my icing quantities and ended up with a bowl full of unused buttercream. Not wanting it to go to waste, I threw together a quick and easy chocolate cake to treat everyone in the office. I wasn't originally going to post it (hence the limited photos, sorry!) but it was so delicious and so incredibly easy to make that I had to share it with you.
It's a really simple chocolate sponge filled with the marshmallow buttercream and topped with a chocolate ganache. The end result isn't going to win any beauty contests (I know, I really do need to work on my decorating for you lovely readers) but it's fantastically gooey and full of flavour.
I try and make sure all my recipes are not only tasty but really achievable for you, without too many fussy ingredients or complicated instructions, and this cake definitely fits that bill while still sounding (and tasting) pretty impressive for guests or co-workers.
For the Cake
For the Cake
175 self-raising flour
1 tsp baking powder
1 tsp cocoa powder
175 caster sugar
2 tbsp of milk
100g icing sugar
3 tablespoons milk
80g of chocolate
80g double cream
This cake is crazy easy to make, just put all the ingredients into a large bowl or electric mixer and stir until well combined. Grease and line two 8-inch sandwich tins, divide your mixture between them and bake at 180 degrees for about 20 minutes. I'm serious, its that simple.
While the cake bakes, you'll want to prepare your two icings to give them plenty of time to thicken - this is where is does get a little trickier. The buttercream is exactly the same as in my biscuits recipe but we'll go through it again anyway; first cream the butter and icing sugar together to make your standard buttercream and then set to one side. Place the marshmallows on a lined baking tray and put under the grill or in the oven on a low heat for a couple of minutes until they begin to melt. Take as much marshmallow as you can (you will lose some to the baking sheet) into a blender and mix with your milk until smooth. Then gently whisk your marshmallow mix into your buttercream and pop in the fridge for half an hour to thicken up.
Then it's time to make the ganache. All I knew about making a chocolate ganache was that people on Bake Off have problems with it quite a lot so I was a little bit terrified to try but its actually much easier than I had expected. Start by weighing out your chocolate and cream into equal amounts, I used about 80g of each but if you want to cover the side of your cake as well you'll need a bit more. Put the cream and chocolate (broken into small peices) into a small pan and heat it gently. You don't want the cream to boil, you just want it warm enough to melt the chocolate. Once most of your chunks are melted, remove from the heat and whip for a few minutes to thicken. Don't worry if its not thick enough to use yet, pop it in the fridge for half an hour or so and it should set a lot more.
Once the cakes are ready (when it springs back/you can't hear it any more/a toothpick comes out clean/whatever other crazy tests people are using these days) place on a cooling rack - they'll need to be completely cool before you can ice them. Spread the marshmallow icing on top of the first cake and then place the second one on top so they're sandwiched together. Then top the whole thing off with your ganache and voila, you've got a gooey, sticky, marshmallow and chocolate cake!