Best 3 Toasted Marshmallow Chocolate Cake Recipes
Indulge in a symphony of flavors with our Toasted Marshmallow Chocolate Cake, a culinary masterpiece that elevates the classic s'more to new heights. This delectable dessert combines the nostalgic charm of campfire-roasted marshmallows with the richness of chocolate, creating an irresistible treat that will transport you to a world of pure bliss. With three tempting variations – classic, gluten-free, and eggless – this recipe caters to diverse dietary preferences, ensuring everyone can relish this extraordinary creation.
Embark on a culinary adventure as you explore the nuances of each recipe. The classic version stays true to the traditional s'more experience, featuring layers of moist chocolate cake, gooey marshmallow frosting, and a crown of toasted marshmallows. For those seeking a healthier alternative, the gluten-free variation offers a delightful combination of almond flour, oat flour, and coconut sugar, resulting in a guilt-free indulgence. And for those with egg allergies or vegan preferences, the eggless version delivers a luscious treat made with a flax egg substitute, ensuring no compromise on taste or texture.
Each variation promises a unique sensory experience, united by the harmonious blend of chocolate and marshmallow. The moist cake provides a sturdy base for the ethereal marshmallow frosting, while the toasted marshmallows add a delightful textural contrast and a smoky aroma reminiscent of cozy campfires. With every bite, you'll be enveloped in a symphony of flavors that dance on your palate, leaving you craving more.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones spellbound. Let the Toasted Marshmallow Chocolate Cake be the star of your next celebration or a sweet treat to brighten your day.
CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING
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
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.
TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE
Chocolate pudding 'poke' cake is topped with creamy chocolate pudding and a layer of toasted marshmallows for a treat everyone will love.
Provided by JELL-O
Categories Trusted Brands: Recipes and Tips JELL-O Holiday
Time 2h15m
Yield 24
Number Of Ingredients 4
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 173.3 calories, Carbohydrate 31.3 g, Cholesterol 7.5 mg, Fat 3.8 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 319 mg, Sugar 22.5 g
TOASTED MARSHMALLOW CHOCOLATE CAKE
This is a very unusual cake, Check out the last picture, for the finished cake picture, before it was cut.. No frosting needed! Moist & delicious. I haven,t made it for a few years because it is hard to find coconut marshmallows! Five years ago I found them in Regina, Sask. Canada! The few packages I carted home...did not last...
Provided by Nancy J. Patrykus
Categories Chocolate
Time 50m
Number Of Ingredients 2
Steps:
- 1. Mix cake in a bowl, using directions and ingredients on the box. Set aside.
- 2. Cut marshmallows in half, and put into a well greased 9x13 glass cake pan. Be sure the marshmallows have the cut side down. Try not to snack, tee hee you will need all of the bag for the cake!
- 3. Pour cake batter over the marshmallow's. Picture #4 Bake cake per the package directions.
- 4. The marshmallows will melt & bumps will appear at the top of the cake! Forming a delicious glazed topping for the cake!. See the bottom picture. What could be simpler than that!!!
- 5. You can use any flavor cake mix that you want to. I happen to like chocolate!!
Tips for Making Toasted Marshmallow Chocolate Cake:
- Use high-quality chocolate for the best flavor. semisweet or bittersweet chocolate is a good choice. - Don't overmix the batter, or the cake will be tough. Mix just until the ingredients are combined. - Be careful not to overcook the cake, or it will be dry. Test it with a toothpick after the minimum baking time indicated in the recipe. - Let the cake cool completely before frosting it. This will help the frosting to set properly. - If you don't have a kitchen torch, you can toast the marshmallows under the broiler. Just be careful not to burn them. - For a fun and festive presentation, top the cake with toasted marshmallows and chocolate shavings.Conclusion:
Toasted marshmallow chocolate cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and gooey marshmallow topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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