Marshmallow Chocolate Cake
Looking for a deliciously decadent dessert that will satisfy your sweet tooth and impress your guests? Look no further than this Marshmallow Chocolate Cake recipe! With rich moist chocolate brownie cake, fluffy crispy marshmallow topping, and nutty crunchy walnut filling, this cake is the ultimate indulgence for any chocolate lover.
Equipment
- Cooking pan
- Mixing bowls
- loaf pan (Mine is 8*4*3 inch L*W*H)
- Baking sheet
- oven
Ingredients
- 150 g unsalted butter (About ⅔ cup or 1⅓ sticks of butter)
- 200 g semi-sweet chocolate chips (About 1 cup of 60% - 70% chocolate chips)
- 5 eggs
- 50 g granulated sugar (About 3 tbsps; As we plan to include a layer of marshmallows on top, I suggest making the brownie cake less sweet. If you prefer the regular level of sweetness, you may add 5 tbsps of sugar here.)
- 1 g salt (About ¼ tsp)
- 110 g all purpose flour (About ¾ cup)
- 65 g chopped walnuts (About ½ cup; You can use any other nuts of your choice, such as pecans, hazelnuts, pistachios. Or you can skip the nuts.)
- 2 g orange zest (About 1 tsp. Optional.)
- 18 marshmallow
Instructions
- Preheat oven to 350°F (180°C). Line a loaf pan with parchment or foil paper. (My loaf pan is 8*4*3 inch (L*W*H). You can also use a round cake pan or a casserole dish.)
- In a medium-sized cooking pan, melt 150g butter over medium-low heat. Stir the butter with a spatula until it's completely melted, then turn off the heat. Add 200g semi-sweet chocolate chips to the pan and stir continuously, allowing the residual heat of the pan (*See Note 1) to melt the chocolate chips. Stir until fully melted, set aside.
- Add 5 eggs, 5 tbsps of granulated sugar, and a pinch of salt to a mixing bowl, whisk the ingredients together until they are thoroughly combined.
- Pour the melted butter chocolate mixture to the egg mixture. Whisk until fully combined.
- Add 110g all-purpose flour to the batter by sifting it into the mixing bowl. Use a spatula to blend the ingredients together until no dry flour can be seen.
- Add ½ cup of chopped walnuts (or any other nuts of your choice) and 1 tsp of orange zest (optional) to the batter, blend with a spatula until they are evenly distributed.
- Transfer the cake mixture to the parchment/foil lined loaf pan. Bake at 350°F (180°C) for 25 minutes. Remove the cake from the oven.
- Lift the cake out from the loaf pan by lifting the edge of the parchment paper. Place the cake on a baking sheet, make sure that the parchment paper is lined underneath the cake.
- Place the marshmallows on top of the baked chocolate cake until they completely cover the surface of the cake. Send the cake back to the oven to bake at 350°F (180°C) for 10 more minutes until the marshmallows are lightly browned. (If the marshmallows are not browned to your liking, you can use the roast function of your oven for 30-60 seconds to achieve the desired color. Be sure to keep a close eye on the marshmallows when using the roast function, as they can quickly become over-colored.)
- Optionally drizzle with chocolate sauce. Enjoy hot.
Video
Notes
1. Do not overheat the chocolate chips
When chocolate is overheated, it can become oily or greasy because the cocoa butter in the chocolate separates from the cocoa solids. To prevent overheating and separation of cocoa butter, it's important to turn off the heat and melt chocolate chips using the residual heat and stirring frequently. Alternatively, you can use a double boiler. Specifically, you:- Fill a saucepan with a small amount of water and bring it to a simmer over medium heat.
- Place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water. The bowl should fit snugly on top of the saucepan, creating a seal.
- Add the butter and chocolate to the bowl and stir occasionally with a spatula until they are completely melted.