Toasted Marshmallow Chocolate Cake Recipes

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TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE



Toasted Marshmallow-Chocolate Pudding Cake image

Thanks to devil's food cake mix and instant pudding, even a novice baker can make this impressive Toasted Marshmallow-Chocolate Pudding Poke Cake.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 24 servings

Number Of Ingredients 4

1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 qt. (4 cups) cold milk
4 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
  • Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING



Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting image

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 1/3 cups plus 3 tablespoons superfine sugar
1 1/4 cups extra-dark cocoa powder, sifted
2 large eggs, room temperature
1 large egg yolk
1 1/3 cup plus 4 teaspoons all-purpose flour
1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
1 tablespoon plus 1/4 teaspoon coarse salt
2 1/4 teaspoons baking powder
2 teaspoons baking soda
2 cups boiling water
1/2 cup canola or sunflower oil
Malted Chocolate Ganache
Marshmallow Frosting

Steps:

  • Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
  • In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
  • In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
  • In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
  • Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
  • Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING



Devil's-Food Cake With Toasted-Marshmallow Frosting image

Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.

Provided by Tejal Rao

Categories     cakes, dessert

Time 1h

Yield 16 servings

Number Of Ingredients 16

1 1/2 cups (340 grams/3 sticks) butter
1 1/2 cups (354 milliliters) black coffee
1 cup (85 grams) Dutch-processed cocoa powder
1 1/4 cups (170 grams) finely chopped dark chocolate (about 72 percent)
2 packed cups plus 1 tablespoon (453 grams) light-brown sugar
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal kosher salt
6 large eggs
3 large egg yolks
2 cups (255 grams) all-purpose flour
1 tablespoon baking soda
1 cup (226 grams) egg whites
1 3/4 cups (340 grams) sugar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract

Steps:

  • Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.
  • Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).
  • Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.
  • Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.
  • Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.
  • Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.
  • Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).
  • Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 442 milligrams, Sugar 78 grams, TransFat 1 gram

TOASTED MARSHMALLOW CAKE



Toasted Marshmallow Cake image

If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!

Provided by Kim

Categories     White Cake

Time 1h

Yield 8

Number Of Ingredients 12

1 cup mini marshmallows
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 tablespoon vegetable oil
½ cup white sugar
3 tablespoons marshmallow creme
3 large egg whites, at room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
⅔ cup buttermilk

Steps:

  • Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
  • Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
  • Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
  • Whisk together flour, baking powder, and salt in a small bowl.
  • Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
  • Pour batter into the prepared cake pan, and spread into an even layer.
  • Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg

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