Sunday, April 1, 2012

Chocolate Cake with Marshmallow Topping

How on earth can it be that Pesach is here already?! I've spent the morning doing laundry and trying to get my apartment into a somewhat chametz free state and I need a break before I start to tackle the kitchen. In an effort to get rid of chametz and other almost finished baking things, I've been baking! Last motzash, I managed to make a cake that's been on my to make list for ages. Although it didn't make a dent in my self-rising flour, I did finish the cocoa powder,  and my (precious, imported from America) marshmallows. This cake comes from the book More Chocolate and was not only fun to make but was delicious and beautiful to look at. (You're going to have to just make it to believe it because I wasn't able to capture pictures of this one.) It starts with a dense chocolate cake, studded with white chocolate chips and mini marshmallows and is topped with a thick layer of marshmallow-white chocolate yumminess. This cake disappeared in record time and pleased many a mashak/it last week. Take care not to over bake the cake layer or the cake will turn out slightly crumbly and on the dry side. Chocolate with Marshmallow Topping
slightly adapted from More Chocolate 

1 cup plus 3 tbsp self rising flour
1/4 cup cocoa powder
1 tsp baking soda
1 cup minus 2 tbsp sugar
1 egg
1 tsp vanilla
60 grams melted butter or margarine
1/2 cup milk
1 cup mini marshmallows
1 cup white chocolate chips, or dark if you choose

1 cup milk
200 grams marshmallows
100 grams white chocolate, chopped
dash vanilla
1 container whipping cream 

Preheat your oven to 180. Grease a nine inch pan with margarine and set aside.
In a bowl, whisk flour, cocoa, baking soda and sugar. In a small bowl, whisk milk, egg, vanilla, and margarine. Pour into the dry mixture and mix until blended. Fold in the marshmallows and chocolate chips. Spread into the prepared pan and bake about thirty minutes until a toothpick inserted comes out clean. Remove from the oven and cool completely on a wire rack.

To make the topping, heat milk and marshmallows in a large pot and cook, mixing, until the marshmallows are melted. Add the white chocolate and stir until melted. Add the vanilla and stir. Remove from the heat and cool to room temperature. Whip the cream until stiff peaks and fold into the marshmallow mixture. Pour over the cooled cake. Chill until ready to serve. 

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