Chocolate Toasted Marshmallow Cake combines a delectable chocolate cake with marshmallow frosting made with real marshmallows and graham crackers!
Chocolate. Toasted marshmallow. Graham cracker crumbs. A combination of familiar ingredients creates a cake that is absolutely heavenly. I made this cake for a coworkers birthday and it received rave reviews. Even though I was eating cake at the office, I was imaging myself by a campfire toasting marshmallows.
The chocolate cake recipe is another one of my favorite recipes by Ina Garten. I have yet to try another chocolate cake recipe ever since I discovered this cake. It’s perfect. Not only is it easy, but it is incredibly moist and delicious. I’m sure you know people that claim they don’t like cake because it is too dry. Serve them this cake. They will love it. The coffee enhances the chocolate flavor and helps keep the cake moist.
I used my favorite chocolate cake recipe and topped it with toasted marshmallow frosting. I also added a layer of frosting, crushed graham crackers and pecans in the middle of the cake. Don’t worry if you can’t get the frosting completely smooth, it is supposed to have some texture because of the small marshmallow pieces that remain in the frosting.
Chocolate Toasted Marshmallow Cake
For the cake:
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup hot strong coffee
For the frosting filling and garnish:
- 20 large white marshmallows
- 1 ¼ cup confectioners’ sugar sifted
- 1 ¼ cup butter 2 sticks +2 tbsp., at room temperature
- ¾ teaspoon pure vanilla extract
- 10 ounces marshmallow cream or fluff
- ½ cup finely chopped pecans
- ½ cup graham cracker crumbs plus extra for garnish
- shaved chocolate for garnish
- To make the cake, preheat oven to 350 degrees. Grease the edges of two 8-inch round cake pans. Dust with flour and tap out the excess. Line the bottom of each pan with a circle of parchment paper. Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until combined.
In a small bowl, combine the buttermilk, oil, eggs and vanilla. Pour the buttermilk mixture into the dry ingredients and beat just until smooth. Add coffee and mix just until incorporated. Divide the batter evenly into the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper.
To make the frosting, place the marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30 to 60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.)
- In an electric mixer fitted with the paddle attachment, combine butter and confectioner’s sugar on low speed until blended, about 1 minute. Add vanilla and mix on medium-high speed for about 3 minutes. Add marshmallow cream and toasted marshmallows and mix on low speed for about 1 minute.
- To assemble cake, place one cake layer on a cardboard cake round. Spread about 1/3 of the frosting over the cake. Sprinkle graham cracker crumbs and pecans on top of frosting. Top with second cake layer. Frost the top and sides of the cake with the remaining frosting. Garnish with graham cracker crumbs and shaved chocolate as desired.
Nutrition InformationCalories: 587, Fat: 25g, Saturated Fat: 15g, Cholesterol: 60mg, Sodium: 477mg, Potassium: 158mg, Carbohydrates: 91g, Fiber: 2g, Sugar: 65g, Protein: 4g, Vitamin A: 10%, Calcium: 4.8%, Iron: 8.8%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.