This chocolate marshmallow cake recipe combines luscious dark chocolate with homemade marshmallow creme.
Preheat the oven to 350 degrees F.
Grease and flour (3) 8 inch round cake pans.
Melt the chocolate and butter in the top of a double boiler or else your favorite melting method.
Sift together the flour, cocoa, and baking powder in a medium bowl. Beat the eggs and sugar until tripled in volume, about 5 minutes.
Reduce the speed to low and stir in the cooled chocolate mixture. Stir in the dry ingredients and coffee in three alternating additions.
Pour the batter into the prepared tin. Bake 30 minutes or until a tester inserted in the center comes out clean.
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.
To make the topping, mix the chocolate and cream until smooth and pour over cake.