Marshmallow Chocolate 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:

• 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 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:

• 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:

• Over a medium heat melt the butter in a large saucepan
• When the butter has melted add the large marshmallows to the saucepan
• Melt the marshmallows until smooth and silky. Stir regularly
• In a large mixing bowl pour the rice crispy cereal
• Add the marshmallow mixture and stir
• Tip into a foil baking tray
• Melt the chocolate in a bowl over a saucepan of boiling water
• When melted drizzle the chocolate generously all over the cake and place in the fridge to cool

Steps:

• In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
• In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
• In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

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:

• 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:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.

Steps:

• Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
• In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
• Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.

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.