Chocolate Mallow Cake Recipes

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

Steps:

• For the marshmallow: Line a 10-inch heat-safe bowl with a large piece of plastic wrap, leaving a 5 inch overhang. Coat the plastic wrap with cooking spray and then add a large scoop of confectioners' sugar. Pat and rotate the bowl on an angle so that the plastic wrap is coated in sugar. Tap out any excess and set aside.
• Stir together the gelatin and 1/2 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
• Combine the granulated sugar, corn syrup, 1/2 cup water and salt in a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar completely dissolves. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium-high. Cook until the mixture reaches 240 degrees F.
• With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla.
• Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared bowl. Smooth out the top and dust with confectioners' sugar. Let sit at room temperature until the marshmallow is completely cool and set, about 1 hour.
• Meanwhile, for the crust: Preheat the oven to 375 degrees F. Coat the inside of an 9-inch springform pan with cooking spray.
• Pulse the graham crackers, flour, baking powder and salt in a food processor until finely crushed. Add the butter and eggs and pulse until the mixture clumps together. Press into the prepared pan and bake until golden and no longer shiny, 15 to 20 minutes. Let cool completely. Unlock and remove the side of the pan.
• For the chocolate coating: Microwave the chocolate and coconut oil together in a medium microwave-safe bowl in 30-second increments, stirring after each, until the chocolate is smooth. Let cool at room temperature until the mixture coats a spoon and drips off slowly.
• Build the cookie: Line a baking sheet with a wire rack. Place the crust on the rack and pour about 1/3 cup of the chocolate coating onto the center of the crust. Using an offset spatula, spread the chocolate to the edges of the crust ensuring that the chocolate drips and coats the sides of the crust evenly. Use the sides of the plastic wrap to remove the marshmallow and invert onto the crust.
• Pour the remaining chocolate coating all over the top of the cookie and let it drip to coat completely. Let sit at room temperature until the coating is hard and set, about 30 minutes.
• Transfer to a cake stand or serving platter. Coat a knife with cooking spray and slice (this will help keep the marshmallow from sticking to the knife).

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
• Top cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.

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.

Steps:

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Prepare cake batter and bake in prepared pan as directed on package for 13x9-inch cake; cool completely. Use foil handles to transfer cake from pan to platter; discard foil.
• Combine remaining ingredients; spread over top of cake.

Steps:

• Heat oven to 350ºF.
• Line 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.
• Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.
• Stack cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.
• Top cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.

Steps:

• For Cake: Over a double boiler or in microwave, melt chocolate and butter.
• Allow to cool 15 minutes.
• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch baking pan.
• Combine flour, salt, powder and soda and set aside.
• In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
• Stir in chocolate mixture.
• Gradually add dry ingredients, mixing well after each addition.
• Pour into prepared pan and bake for 25-30 minutes.
• Measure 1/2 cup marshmallows and set aside for drizzled glaze.
• Sprinkle the remaining marshmallows evenly over cake.
• Bake for 2 more minutes or until marshmallows start to soften.
• Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil.
• Boil for 1 1/2 to 2 minutes.
• Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
• Drizzle over cake quickly and fancily.
• Allow to cool completely.

Steps:

• Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
• Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
• Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
• In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
• Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
• Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
• Beat for 30 seconds longer until soft peaks form.
• Remove the bowl from the mixer.
• Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
• Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
• Bang the pan once (not too hard) on the counter to release any large air pockets.
• Bake for about 35 minutes, or until a tester comes out clean.
• Invert the cake pan over a narrow-necked bottle.
• Let the cake cool completely in the pan, about 1 hour.
• Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
• Invert the cake onto a serving platter.
• Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
• In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
• Bring to a boil over medium-high heat.
• When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
• When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
• Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
• Cook until the syrup reaches 242F.
• Remove from the heat.
• With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
• Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
• Add the vanilla and beat for 1 more minute.
• The frosting will still be a little warm.
• Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
• Then coat the cake all over with the remaining frosting.
• Decorate the top of the cake with the chocolate shavings.
• To serve: Gently slice the cake with a serrated knife or an angel food comb.

Steps:

• Preheat oven to 350 degrees. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13 x 9-inch pan. Bake 12 to 14 minutes or until center is almost set; cool 3 minutes.
• Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 minutes or just until center is set. Cool before cutting into bars.
• MAKE AHEAD DIRECTIONS: Prepare as directed; cool completely. Wrap tightly; freeze up to 1 month. Thaw before cutting into bars.

Steps:

• In a small microwave-safe bowl, melt shortening and chocolate at 50% power; stir until smooth. Add water; cool slightly. Transfer to a large bowl. Add the sugar, eggs, milk and vanilla; beat well. Combine the flour, baking soda and salt; add to batter and mix until smooth., Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean., Arrange marshmallows over the top; bake 5 minutes longer or until marshmallows are softened. Spread marshmallows evenly over top of cake. Cool on a wire rack., For icing, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Beat in the milk, vanilla and confectioners' sugar until smooth. Frost cake.

Steps:

• Melt butter and chocolate,set aside to cool.
• Mix flour, baking powder, baking soda, and salt.
• In lg mixing bowl, beat eggs, sugar, oil, and vanilla.
• Add the chocolate mix.
• Add dry ingredients; mix well.
• Pour in greased 13x9 pan, bake at 350* for 25 minutes.
• Set aside 1/2 cup marshmallows.
• Sprinkle the rest on cake.
• Put back in oven for 2-3 minutes.
• In saucepan mix sugar, milk, and butter.
• Bring to a boil; boil for 90 seconds.
• Stir in chips and reserved marshmallows.
• Drizzle over cake.