Hello, I am Clara. Today, we’re going to prepare giant marshmallow cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Giant marshmallow cake Recipe

Giant marshmallow cake is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Giant marshmallow cake is something that I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Giant marshmallow cake:

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