It has been rather a long time since I last made cake, but on Wednesday I made one and people seemed to like it. My cooking is frequently somewhat experimental and this was one of those occasions so I will record the interesting bits.

None of the recipes I looked at put marshmallows in the cake mix before baking the cake. The reason for this is that they float to the top and explode. However I put a ring of mini marshmallows around the bottom edge of the cake tin before pouring in the cake mixture (A mixture using 200g dark chocolate as its main ingredient and very little flour) this make the the edge of the cake more chewy and resulted in an entertaining crown of exploded marshmallows around the edge.

I put most of the marshmallows into the ‘icing’ which was ~150g of very dark chocolate with a couple of bags of marshmallows melted in (glass bowl in boiling water). It takes a long time to melt the marshmallows in with the chocolate and requires a lot of stirring. You want enough chocolate in that it can transfer the heat to the marshmallows properly. I kept mixing until the consistency was a completely even sticky brown. It might be better to stop slightly earlier leaving lumps of partially melted in marshmallows in the mixture to add some more variety to the texture. Decorating with dark chocolate drops might also increase the nom factor.
With a cake containing 350g of chocolate what can go wrong anyway? ;-)
(remember the greaseproof paper on the bottom of the cake tin)

I should fix my camera.

Tags: cake, chocolate, cooking, experimental, marshmallows

This entry was posted on Saturday, June 30th, 2012 at 14:05 and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.