Chocolate cake with marshmallow

Chocolate Marshmallow Cake - A Decadent Delight

If you're looking for a quick and easy dessert that will truly impress, you've found the perfect recipe! The chocolate marshmallow cake is a wonderful choice for any occasion, from birthdays to weekend parties. With a fluffy chocolate base, filled with raspberries and covered in a marshmallow glaze, this cake is sure to become a favorite among your loved ones.

The total preparation time is approximately 1 hour and 30 minutes, and the recipe is sufficient for 8-10 delicious servings.

Ingredients:

For the base:
- 75 g butter (preferably at room temperature)
- 200 g powdered sugar
- 3 eggs (at room temperature)
- 50 g dark chocolate (minimum 50% cocoa, high quality)
- 1 tablespoon cocoa powder
- 200 ml buttermilk
- 200 g flour
- 1 packet baking powder
- 1 pinch of salt

For the filling:
- 1 jar of raspberry jam (approximately 200 g)
- 200 g whipped cream (whipped)

For the syrup:
- 250 ml water
- 3 heaping tablespoons of sugar

For the marshmallow glaze:
- 175 g marshmallows
- 2 tablespoons milk
- 2 tablespoons powdered sugar
- 2 egg whites

Instructions:

1. Preparing the bases: Start by preheating the oven to 180°C. Sift the flour, cocoa, salt, and baking powder into a bowl. This step is essential to avoid lumps in the mixture and to achieve a smooth and fluffy base.

2. Melting the chocolate: Choose your preferred method to melt the chocolate. You can use a double boiler (a bowl over hot water) or the microwave. Make sure not to overheat it, but let it melt slowly to preserve the intense flavor.

3. Mixing butter and sugar: In another bowl, beat the butter with the powdered sugar until it becomes a fluffy, light-colored cream.

4. Adding the eggs: Incorporate the eggs one at a time, ensuring that each egg is fully integrated before adding the next. This will ensure a fine texture for the cake.

5. Combining wet and dry ingredients: Add the melted chocolate and buttermilk to the butter and egg mixture. Mix well. Then, incorporate the dry ingredients (flour, cocoa, salt, and baking powder) and mix until you achieve a homogeneous mixture.

6. Baking the bases: Pour the mixture into a round cake pan greased with butter. Bake at 180°C for 40-50 minutes. Check if it's baked by inserting a toothpick in the center of the cake - if it comes out clean, it's done!

7. Preparing the syrup: In a saucepan, combine the water with the sugar and boil until the sugar is completely dissolved. Let the syrup cool.

8. Assembling the cake: Once the base has completely cooled, cut it into two equal parts. Place the bottom part on a platter and soak it with half of the prepared syrup. Spread half of the raspberry jam and add the whipped cream. Then, cover with the other half of the base, soak it, and spread the remaining jam.

9. Preparing the marshmallow glaze: In a saucepan, heat the milk and marshmallows over low heat, stirring constantly until completely melted. In another bowl, beat the egg whites with the powdered sugar until stiff peaks form. Gently fold the melted marshmallow mixture into the egg whites to retain air in the mixture.

10. Glazing the cake: Cover the cake with the marshmallow glaze and decorate with the remaining raspberry jam. Let the cake chill until serving.

Practical tips:
- Chocolate: Use high-quality chocolate for an intense flavor. The higher the cocoa percentage, the richer the taste will be.
- Raspberry jam: You can replace raspberries with strawberries or other berries, depending on your preferences.
- Cutting the cake: Use a hot knife (passed through a flame) to cut the cake, so you'll get perfect slices without ruining the glaze.

Frequently asked questions:
- Can I use another type of flour? Yes, you can try whole wheat or gluten-free flour, but the texture of the cake will be different.
- How can I store the cake? The cake can be stored in the refrigerator for 3-5 days, covered with plastic wrap.

Nutritional benefits:
- Dark chocolate is rich in antioxidants, beneficial for heart health.
- Raspberries are an excellent source of vitamins and fiber, contributing to a balanced diet.

To complete the serving experience of this decadent cake, I recommend pairing it with a scoop of vanilla ice cream or a cup of aromatic coffee. These will balance the sweetness of the cake and add a pleasant contrast.

Enjoy this chocolate marshmallow cake, a perfect combination of flavors and textures! I challenge you to share the recipe with friends and create delicious memories together. Bon appétit!