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Giant marshmallow cake Recipe

Giant marshmallow cake is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Giant marshmallow cake is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have giant marshmallow cake using 21 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Giant marshmallow cake:

1. Get Chocolate cake
2. Get 500 ml cake flour
3. Prepare 500 ml white granulated sugar
4. Get 2.5 ml salt
5. Prepare 5 ml baking powder
6. Make ready 10 ml baking soda
7. Take 160 ml cocoa powder
8. Get 250 ml oil
9. Make ready 250 ml milk
10. Get 1 cup hot black coffee
11. Get 4 eggs
12. Take 10 ml vanilla essence
13. Prepare Chocolate icing
14. Prepare 250 g soft butter
15. Get 1250 l icing sugar
16. Take 125 ml cocoa powder
17. Make ready 5 ml vanilla essence
18. Take Italian meringue
19. Prepare 120 ml water
20. Prepare 300 ml white granulated sugar
21. Make ready 120 g egg white

Steps to make Giant marshmallow cake:

1. Chocolate cake: In a bowl sift cake flour, sugar, salt, baking powder, baking soda and cocoa powder.
2. Add oil, milk and hot black coffee. Beat for 2 minutes.
3. Add eggs and vanilla essences. Beat 2 minutes.
4. Preheat oven to 180°C. Grease 20cm round cake tins. Pour batter in cake tins - batter makes five 2cm baked layers. Bake for 20-25 minutes.
5. Cool on cooling rack.
6. Chocolate icing: In a bowl whip butter. Add icing sugar cup for cup while whisking. Add cocoa powder and vanilla essence. Whip until completely incorporated.
7. Assemble cake by adding chocolate icing between each layer. Make a fine layer on the outside of the cake as you will still add a italian meringue layer.
8. Italian meringue: in a bowl whip egg whites until soft peak.
9. In a pot bring sugar and water to a boil. Do not mix. Boil until it reaches 117°C. Be patient. It takes a while.
10. Slow add sugar syrup to soft peak eggs white while continuously mixing. Keep mixing until mixture cools down to 24°C. It will be thick and glossy.
11. Cover cake with italian meringue. Take a blow torch and brulee the edges.
12. Make eyes and mouth of marshmallow out of fondant.
13. Enjoy!

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