Toasted Marshmallow Chocolate Cake Recipes

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.

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.

Steps:

• Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
• Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
• Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.

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.

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:

• 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.

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch round cake pan with cooking or baking spray. Line bottom of pan with cooking parchment paper, then spray parchment.
• In large bowl, beat brownie mix, oil, milk and eggs with whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment). Transfer cake to parchment paper-lined cookie sheet.
• Make Ganache: In 1-quart saucepan, heat cream just to boiling over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir. Let stand 5 minutes, then stir until smooth. Refrigerate about 10 minutes or until slightly thickened. Carefully spread over top of cooled cake. Refrigerate another 30 minutes.
• Meanwhile, make Frosting: Place egg whites, sugar and cream of tartar in heatproof bowl of a stand mixer, then set bowl over saucepan of simmering water. Beat constantly with whisk about 5 minutes or until sugar is dissolved and mixture is warm to the touch. Remove from heat; transfer bowl to stand mixer. Using whisk attachment, begin to beat mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
• Spread frosting over top of cake, then refrigerate another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.

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:

• Preheat oven to 375°F.
• Butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware.
• Wipe the rims clean.
• Place the 8 tablespoons of butter and the chocolate in a bowl over a pan of simmering water (or in a double boiler) and melt.
• Stir occasionally until combined and smooth.
• Remove from heat and let cool 5 minutes.
• Beat eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes.
• Stir the 3 tablespoons of flour into the chocolate.
• Gradually add it to the egg mixture, beating on low until it is fully combined.
• Spoon the batter into each cup until it is about 3/4 inch from the rim.
• Bake until the cakes puff and begin to crack, but the centers are still a bit runny, about 13 to 17 minutes.
• Remove from the oven.
• Sprinkle with marshmallows, return to oven for 2 to 4 minutes, until the marshmallows begin to crisp.
• Remove from oven.
• Allow to cool about 5 minutes.
• Sift cocoa on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
• Turn on the oven's broiler.
• Place 1 marshmallow vertically in the center of each cupcake.
• Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.