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Marshmallow Chocolate Cake Recipe

Photo source: Grandmother's Kitchen

This recipe is for a layered marshmallow chocolate cake, topped with baked slightly melted marshmallows.

Ingredients

Cake
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 eggs
5 Tablespoons unsweetened cocoa powder
1 teaspoons vanilla extract
1 cup buttermilk
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon white vinegar

Marshmallow Creme
3/4 cup granulated sugar
1/2 cup maple syrup
1/4 cup water
1/8 teaspoon salt
2 large egg whites, at room temp
1/4 teaspoon cream of tartar
1 1/2 teaspoon vanilla extract

1/2 cup fresh cherries, pitted and sliced in half

Directions

Cake

Preheat oven to 350F.

Grease and flour three 8" square cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy.

Mix in eggs one at at time.

In a small bowl mix together the cocoa powder and vanilla to make a paste.

Add to the first bowl, and mix until combined.

Reduce the mixer speed to low and slowly add the buttermilk.

Add flour and mix until combined.

Beat on high until smooth.

Reduce the mixer speed to low and add the salt, baking soda, and vinegar.

Beat on high until smooth.

Divide the batter evenly between the cake pans

Bake for about 30 minutes, or until a tester inserted into the center of the cakes come out clean.

Cool for 10 minutes, and then remove cakes from the pan. Place them on a cooling rack to cool completely before frosting.

Marshmallow Creme

Stir together the sugar, maple syrup, water and salt in a small saucepan over a high heat.

Boil, stirring occasionally, until it reaches 240F.

Place the egg whites and cream of tartar in a mixing bowl and whip them until they are in soft peaks.

When the syrup reaches 240F, slowly drizzle about 2 Tablespoons of it into the egg whites, Slowly drizzle in the rest of the syrup, increasing the mixing speed.

Beat until the marshmallow creme is stiff and glossy. Towards the end of the beating time, beat in the vanilla.

Fill your cooled cake layers with marshmallow cream and cherries. Pipe beads of marshmallow creme and with a kitchen torch lightly crisp up marshmallow creme on top. Alternately you can put in oven with broil, be wary and watch to make sure you don't burn the top. Dust the top with confectioners sugar.

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