Marshmallow Cake

Name: Marshmallow Cake
Ingredients: Base 5 eggs 1 cup of sugar 1 cup of flour 5 tablespoons of oil 1 pinch of salt 2 tablespoons of cocoa 1 pinch of baking powder Chocolate cream 200 g chocolate 300 g whipp

Dessert - Marshmallow Cake by Irina D. - Recipia

When I want a cake with a cocoa sponge and different textured creams, this recipe is one I often return to. The sponge is light and airy, the chocolate cream becomes fluffy after cooling, and the marshmallow cream adds a more elastic and slightly sticky texture. The cake is prepared in several stages, especially since the ganache needs to cool well before being whipped. In the end, the decoration with chocolate cream and grated hazelnut chocolate is sufficient and does not require separate preparation. Quick Info Total time: not specified in the original recipe; baking time, cooling time for the sponge, and cooling time for the chocolate cream must be included. Preparation time: approximately 45-60 minutes, excluding cooling and baking times. Baking time: not specified; the sponge is left in the oven until it passes the toothpick test. Servings: not specified. The quantity is suitable for a medium-sized cake, depending on the pan used and the size of the slice served. Difficulty: medium. Recipe type: chocolate and marshmallow cake, suitable for birthdays or festive meals. Ingredients For the sponge 5 eggs 1 cup of sugar 1 cup of flour 5 tablespoons of oil 1 pinch of salt 2 tablespoons of cocoa 1 teaspoon of baking powder For the chocolate cream 200 g chocolate 300 g whipped cream For the marshmallow cream 250 g marshmallows 250 g whipped cream For soaking and decoration Syrup for soaking the layers, in desired quantity A little chocolate cream reserved for decoration Grated hazelnut chocolate for the top The basic recipe does not specify what the syrup is made of, so you can use the one you usually prepare for cakes. The important thing is to moisten the layers moderately without making them too soft. Preparation Method 1. Preparing the sponge Before starting, preheat the oven and line the baking pan with parchment paper. Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt until frothy. Gradually add the sugar and continue beating until you achieve a glossy and well-bound meringue. In another bowl, mix the yolks with the oil. Pour this mixture over the egg whites in a thin stream while gently folding. In a separate bowl, mix the flour with the baking powder and cocoa. Gradually add this to the egg mixture and fold in gently with a spoon. There is no need to beat at this stage. Gentle mixing helps maintain the airiness of the egg whites. Pour the batter into the prepared pan and place it in the preheated oven. Bake until it passes the toothpick test. If the toothpick inserted in the center comes out clean, the sponge can be removed. Allow it to cool completely before cutting. After cooling, cut the sponge into three layers. 2. Chocolate cream Break the chocolate into pieces and place it in a bowl with the whipped cream. Heat the mixture over low heat, stirring continuously until the chocolate melts and combines with the cream. Let the resulting cream cool. After it has cooled, refrigerate it for a few hours or place it in the freezer for about an hour. It is important for it to be well chilled before whipping. Once the cream has cooled, whip it until it becomes fluffy, resembling whipped cream. Reserve a small amount of this cream for the final decoration. 3. Marshmallow cream Melt the marshmallows over a double boiler, stirring continuously. Work until they become soft and melted. Whip the cream separately until stiff peaks form. Add the melted marshmallows to the whipped cream and mix until the mixture is homogeneous. The cream should be used after homogenization so that it can be spread between the sponge layers and on top of the cake. 4. Assembling the cake Place the first layer of sponge on a serving platter and soak it. Spread the chocolate cream on top, reserving a small amount for decoration. Spread the cream as evenly as possible. Place the second layer of sponge, soak it, and spread half of the marshmallow cream. Add the last layer of sponge. This can be soaked before or after placing it, depending on how firm the sponge is. Spread the remaining marshmallow cream on top of the last layer. Decorate the cake with the reserved chocolate cream and grated hazelnut chocolate. After assembly, it is best to let it cool before serving to allow the layers to set. Why I make this recipe often I love the combination of the simple cocoa sponge with the two creams of different textures. The chocolate cream is dense and fluffy after whipping, while the marshmallow cream is more elastic. The cake can be prepared in advance, and the decoration remains simple and easy to make. No elaborate garnishes are needed for the slices to look good. Tips and Variations Tips The sponge must be allowed to cool completely before cutting. If it is still hot or warm, the layers can break more easily. When incorporating the flour, baking powder, and cocoa, use gentle folding motions with the spoon. The egg white mixture is the base for a lighter sponge, and aggressive mixing can deflate it. The chocolate cream must be cold before whipping. If it is only warm, it will not achieve the same fluffy texture. Stir the marshmallows continuously while melting them over a double boiler. This way, the mixture will homogenize more easily, and there will be no unmelted pieces. Do not overdo it with the syrup. The layers should be moist but firm enough for the cake to be cut nicely. Substitutions The chocolate used in the chocolate cream can be chosen based on personal preference, but the recipe only specifies the quantity, not the type of chocolate. Additionally, grated hazelnut chocolate is used for decoration, as specified in the original recipe. Variations The cake can be decorated only with the reserved chocolate cream, without grated chocolate. If you prefer a simpler decoration, it is sufficient to spread the cream in a thin layer over the surface of the cake. For a clearer appearance of the layers, the chocolate cream can be spread evenly between the first and second layers, while the marshmallow cream can remain visible between the subsequent layers and on top. Serving Ideas The cake is easier to cut after it has been chilled and the creams have set. It is served in slices, topped with the grated hazelnut chocolate. It does not require a sauce or any additional toppings, as it already has two creams and soaked sponge. Frequently Asked Questions 1. Can I cut the sponge immediately after taking it out of the oven? It is not recommended. The sponge should be allowed to cool before cutting. If it is warm, it may break, and the layers will not be of uniform thickness. 2. Why does the chocolate cream need to be cooled before whipping? The cream must be cold to be whipped until fluffy. Therefore, after the chocolate and cream have been combined, the mixture should be kept in the refrigerator for a few hours or about an hour in the freezer. 3. Can I use the chocolate cream without whipping it? In the original recipe, the cream is whipped after cooling until it reaches a fluffy consistency similar to whipped cream. If used unwhipped, the texture will be different and denser. 4. How do I properly melt the marshmallow cream? The marshmallows are melted over a double boiler and stirred continuously. They should not be placed directly over the heat, as they can stick or heat unevenly. 5. How much syrup should be added to the layers? The quantity is not specified in the recipe. It is added gradually, just enough to moisten the sponge without making it excessively soggy. The need for syrup may vary depending on how dry the sponge is. Nutritional Values The values below are estimates and may vary depending on the type of chocolate, whipped cream, marshmallows, syrup quantity, and number of slices. For a rough division into 12 slices, one slice may contain approximately: Calories: 430-500 kcal Protein: 6-8 g Carbohydrates: 55-65 g Fats: 20-26 g The values primarily come from sugar, flour, chocolate, whipped cream, oil, and marshmallows. The hazelnut chocolate and syrup added for soaking may increase the final calorie and carbohydrate count. These figures are indicative, not an exact nutritional analysis. Storage and Reheating The cake should be stored in the refrigerator, covered, to prevent the sponge and creams from drying out and absorbing odors from the fridge. The marshmallow cream and chocolate cream hold their shape better when the cake is cold. It is recommended to take it out a little before serving so that it can be cut easily and is not too cold. The cake should not be reheated. Reheating would affect both the chocolate cream and the marshmallow cream.

Marshmallow Cake

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