Chocolate marshmallow cake

recipe

Chocolate marshmallow cake

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Can be made the day before

Ingredients

350g/12 oz soft margarine
90g/3 oz walnut pieces, finely chopped
60g/2 oz rich tea biscuits, finely crushed
165g / 5 1/2 oz light soft brown sugar
215g / 7 1/2 oz self-raising flour
200g/7 oz caster sugar
30g/1 oz cocoa powder
1/4 teaspoon baking powder
4 eggs
100g / 3 1/2 oz shredded or desiccated coconut
75g / 2 1/2 oz miniature marshmallows or ordinary marshmallows, halved
Chocolate glaze
Chocolate curls to decorate

Serves: 10

Directions

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Preheat oven to 180C/350F/gas mark 4. Grease two 25cm/10inch round cake tins; line bottoms with non-stick baking parchment.
In medium saucepan over low heat, heat /oz margarine until melted. Remove from heat; stir in walnuts, biscuit crumbs and brown sugar. Divide mixture equally between cake tins and pat to cover bottoms of tin evenly.
In large bowl, with electric mixer, beat flour, caster sugar, cocoa, baking powder, eggs, coconut and remaining margarine until blended, constantly scraping bowl with rubber spatula. Continue to beat for minute.
Spoon mixture into tins, spreading evenly. Bake for minutes or until skewer inserted in centre comes out clean. Immediately, with palette knife, loosen cakes from edges of tins; turn out on to wire racks and carefully peel off parchment.
While still hot, carefully place cake, crumb mixture side up, on cake plate; top with marshmallows.
Immediately place second cake, crumb mixture side up, on top of marshmallows so marshmallows will melt.
Insert long metal or wooden skewer in centre of cake to keep top layer from sliding off.
Cool cake, then refrigerate until completely cold and marshmallows are set.
When cake is completely cold, prepare chocolate glaze.
Remove skewer from cake. Spread glaze over top and side of cake. Decorate with chocolate curls. Allow glaze to set before serving.
Chocolate glaze - In small bowl over saucepan of gently simmering water, heat /oz plain chocolate, broken into pieces, g / oz butter and tablespoons water, stirring frequently, until melted and smooth. Remove bowl from pan of water. Let chocolate mixture cool to room temperature, then sift in tablespoons icing sugar, beating with a spoon until glaze has a thick spreading consistency.