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Chocolate Cake with Marshmallow Icing Recipe

Chocolate Cake with Marshmallow Icing Recipe

Ingredients: Makes one 18 cm / 7 in cake

100 g/4 oz butter or margarine, softened
100g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
75 g/3 oz/14 cup self-raising (self-rising) flour
15 ml/1 tbsp cocoa (unsweetened chocolate) powder
A pinch of salt


For the icing (frosting):
100 g/4 oz marshmallows
30 ml/2 tbsp milk
2 egg whites
25 g/1 oz/2 tbsp caster (superfine) sugar
Grated chocolate to decorate

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, cocoa and salt. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180C/350F/gas mark 4 for 25 minutes until well risen and springy to the touch. Leave to cool.


Melt the marshmallows with the milk over a low heat, stirring occasionally, then leave to cool. Beat the egg whites until stiff, then fold in the sugar and beat again until stiff and glossy. Fold into the marshmallow mixture and leave to set slightly. Sandwich the cakes together with one-third of the marshmallow icing, then spread the remainder over the top and sides of the cake and decorate with grated chocolate.

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