Irresistible Chocolate Marshmallow Cake

If you’re looking for a dessert that delights the senses, the Irresistible Chocolate Marshmallow Cake is the perfect choice. This cake combines rich chocolate flavors with soft and gooey marshmallows, creating a treat that’s impossible to resist. Whether it’s for a birthday party, a family gathering, or just a sweet craving, this cake is sure to impress.

Why Make This Recipe

There are many reasons to make the Irresistible Chocolate Marshmallow Cake. First, it’s a crowd-pleaser that appeals to both kids and adults. The combination of chocolate, peanut butter, and marshmallows offers a delightful contrast in flavors and textures. Additionally, the cake is relatively easy to prepare, making it a great baking project for beginners and seasoned bakers alike. Plus, who can say no to chocolate?

How to Make Irresistible Chocolate Marshmallow Cake

Making the Irresistible Chocolate Marshmallow Cake is simple. Just follow these steps, and you’ll have a scrumptious cake that’s ready to wow your friends and family.

Ingredients

2 cups all-purpose flour
1 3⁄4 cups granulated sugar
3⁄4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1⁄2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup peanut butter
1 cup chocolate ganache
2 cups marshmallows
1⁄2 cup crushed peanuts

Directions

Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans.
In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the bowl. Beat the mixture until smooth.
Gradually stir in the boiling water. Once mixed, pour the batter evenly into the prepared pans.
Bake in the oven for 30-35 minutes. When done, allow the cakes to cool.
Once cooled, spread peanut butter between the layers of cake. Coat the cake with chocolate ganache, and then top it with marshmallows.
Optionally, broil or use a kitchen torch to toast the marshmallows until golden brown. Finally, sprinkle crushed peanuts on top.
Let the cake cool for 30 minutes before slicing and serving.

How to Serve Irresistible Chocolate Marshmallow Cake

Serve the cake sliced into generous pieces. It’s perfect for birthdays, celebrations, or simply as a delightful afternoon treat. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added indulgence.

How to Store Irresistible Chocolate Marshmallow Cake

To store the cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Just be sure to let it come back to room temperature before serving for the best texture.

Tips to Make Irresistible Chocolate Marshmallow Cake

Ensure all ingredients are at room temperature for better mixing.
Don’t skip the toasting of the marshmallows; it adds a wonderful flavor.
You can use store-bought chocolate ganache to save time.
Feel free to customize with your favorite nuts or chocolate chips.

Variation

For a different flavor, try adding a layer of strawberry jam between the cake layers for a fruity twist. You can also experiment with different types of nut butter, such as almond butter, instead of peanut butter.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the refrigerator, wrapped tightly, for up to three days.

2. Can I freeze the cake?
Yes, you can freeze the unassembled cake layers. Just be sure to wrap them well in plastic wrap and foil. They can be frozen for up to three months.

3. Is there a substitute for eggs in this recipe?
You can try using a flaxseed egg or applesauce as a substitute for the eggs if you are looking for a vegan option. Use 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water to replace one egg.

Enjoy making this Irresistible Chocolate Marshmallow Cake, and watch as it becomes a favorite among your family and friends!