Chocolate Marshmallow Cake
A rich chocolate cake filled with marshmallow and chocolate mousse, topped with a smooth chocolate glaze. A delicious treat for any occasion!
Nutrition Facts
Per Serving: Calories: 450 kcal, Fat: 30 g, Sodium: 220 mg, Carbohydrate: 50 g, Protein: 6 g
Descriptions
This Chocolate Marshmallow Cake is an indulgent dessert combining a moist chocolate cake with layers of chocolate mousse and marshmallows. It’s finished with a glossy chocolate glaze for a decadent treat.
Despite its sophisticated appearance, it’s surprisingly easy to prepare and perfect for any celebration.
Directions
1- Prepare the cake: Preheat the oven to 350°F. Melt 9 oz of dark chocolate using a double boiler. In a stand mixer, cream 1 cup (2 sticks) of softened salted butter with 1 cup of sugar for 4 minutes until fluffy. Add 4 eggs, one at a time, followed by the melted chocolate and ¾ cup of flour. Grease and flour a 9-inch cake pan, pour the batter in, and bake for 30 minutes. Let cool, then remove from the pan.
2- Make the mousse: Melt 5 oz of milk chocolate with 1 tablespoon of butter using a double boiler. Bring ¼ cup of heavy cream to a boil, pour over the chocolate, and stir until smooth. Allow to cool slightly, then whisk in 1 egg yolk. In another bowl, beat 3 egg whites until stiff peaks form, adding 1 tablespoon of sugar toward the end. Fold the whites into the chocolate mixture.
3- Assemble the cake: Slice the cooled cake horizontally into two layers. Spread half of the mousse over the bottom layer. Arrange 3 oz of marshmallows (or mini marshmallows) on top. Spread the remaining mousse, then place the top cake layer back on.
4- Make the glaze: Melt 5 oz of dark chocolate with 5 tablespoons of butter and ¼ cup of heavy cream using a double boiler or microwave. Stir until smooth. Pour the glaze over the cake, smoothing the top and sides.
5- Chill the cake: Let the cake set in the refrigerator for at least 2 hours before serving. For an elegant finish, use a knife to draw lines in a crisscross pattern on the glaze before it fully hardens.
Note's
- You can substitute marshmallows with marshmallow fluff if you prefer a smoother texture.
- To make slicing easier, refrigerate the cake for at least 4 hours or freeze it for 30 minutes before cutting.
- For a more intense chocolate flavor, use a higher percentage of cocoa in the dark chocolate.
Ingredients
- 9 oz dark chocolate
- 1 cup (2 sticks) salted butter, softened
- 1 cup sugar
- 4 eggs
- ¾ cup flour
- 5 oz milk chocolate
- ¼ cup heavy cream
- 1 tablespoon butter
- 1 egg yolk
- 3 egg whites
- 1 tablespoon sugar
- 3 oz marshmallows (or mini marshmallows)
- 5 oz dark chocolate (for glaze)
- 5 tablespoons butter (for glaze)
- ¼ cup heavy cream (for glaze)
