14 August, 2015
Chocolate Cake with Marshmallows and Peanut Butter Frosting
Chocolate Cake with Marshmallows and Peanut Butter Frosting
If I need a sweet fix I usually head in the direction of my good ol’ friend, CHOCOLATE! This time, yet again, I took my trademark experimental route with some cupboard fillers I picked up recently whilst out shopping. This time, I used mini-marshmellows, Meridian’s Crunchy and Smooth Organic peanut butters, Meridian’s Date Syrup (a product which I was unfamiliar with until now) which turned out to be an amazing dicovery as an alternative to sugar sweetener.
As the first episode of the Great British Bake Off aired last night, we entertained some guests to celebrate the joyous(for them, but not so much for nervous ol’ Ugne) occasion. It is always strange to see yourself on a telly (the voice-recording sounded ever so strange), and knowing that another 10 million people are watching you, makes things even more tense ^_^ therefore, to calm myself down, i knew I needed to make something indulgent..a little something that I love, that indeed be a treat made of my ‘friend’…chocolate!
This cake is rather quick fairly easy to make, there fore, with no further do, I got my apron on, and cracked on with preparation. First things first-
INGREDIENTS:
250g Unsalted butter
250g Unrefined soft brown sugar
80g Date syrup ( used Meridian)
5 Medium eggs
100g Melted dark chocolate(at least 70% cocoa solids)
2bsp Cocoa Powder
1tsp Vanilla bean paste
150g Plain Flour
100g mini marshmallows
2tsp Baking powder
pinch of salt
For the frosting:
150g Smooth peanut butter (Used Meridian)
150g soft unsalted butter
~250g powdered sugar
For the chocolate ganache:
200g dark chocolate,
100g unsalted butter,
80ml double cream
METHOD:
Firstly, preheat oven to 170’C. Grease and line 2 loose bottom cake tins with baking paper.
Now, lets get started with the cake batter. Firstly, beat the butter and sugar well in the stand mixer with paddle attachement( approximately 8-10min) scraping the sides now and again for even incorporation. Longer you beat the butter, more airaited sponge you will produce. Add the date syrup, and beat for another 5minutes. Then, in a small jug or bowl, sligltly mix your eggs, and add slowly to the butter mixture little bit by little beating well between each addition. When you added the eggs, put vanilla and beat all on a medium speed for another minute. Then, slowly pour meled cocolate whilst the mixture is mixing to incorporate well.
Remove the mixer bowl, sieve the flour and baking powder and cocoa powder, fold in gently with a plastic spatular. Then, add the mini marsmalows, give a ligt swirl to spread around the batter and devide evenly beteen two prepared tins. Even the tops and bake in the oven for around 35-40minutes. Check with wooden scewer. I warn, it will be rather gooey texture of the cake, and soft from marshmallow and date syrup… so do not dry it out by baking too long 🙂
When baked, cool down for 10 minutes in the tins, then turn out on the wire rack to cool completely before assembling.
Prepare the frosting by beating soft room temperature butter with peanut butter until light and smooth, add the powdered sugar little bit at a time on low spread and beat more until light fluffy consistency reached. cover with cling film and set aside until ready to use.
For chocolate ganache,- in the medium bowl cut chocolate and butter to small pieces. Just bring the cream to the boil in the saucepan and pour over the chocolate and butter. Mix with a hand whisk until all is melted and nice smooth shiny chocolate ganache achieved. Cool to room temperature.
Assemble by spreading frosting on one of the cakes, place second sponge and then cover whole cake. Pour the gananche and let it run down.
This cake is fudgy and gooey amazingly flavoursome. And hint of peonuts works fantastic!Please try it, and let me know what you think 🙂
