Chocolate Crunchie and Marshmallow Cake

This yummy Chocolate Crunchie & Marshmallow Cake has all the fizz, bang and taste explosions of bonfire night in your mouth! Gooey marshmallow and crunchy honeycomb combined with chocolate – its delicious!
Chocolate Crunchie & Marshmallow Cake

Bonfire night is upon us once more and I have already heard fireworks go off tonight whilst I was busy baking. I have had an idea for a cake inspired by bonfire night for some time now, and today I actually got the chance to make it. Ever since I saw Toy Story 2 and Buzz mispronounce s’mores, which made me google what they were, I have been wanting to incorporate them somehow into a cupcake or large cake.

After a couple of trials in the oven with marshmallows and slices of sponge cake, I finally worked out how I was going to get my cake to have that campfire gooey and melted mallow within it. Then I decided to add some chocolate and crunchie bars – if any type of chocolate reminds me of fireworks night it is those.

So here is my Chocolate Crunchie & Marshmallow Cake

5.0 from 3 reviews
Chocolate Crunchie and Marshmallow Cake
 
Prep time
Cook time
Total time
 
a chocolate and honeycombe cake with a gooey marshmallow centre
Author:
Recipe type: desserts
Serves: 12
Ingredients
  • *FOR THE CAKE*
  • 175g self raising flour
  • 200g Stork (but butter or oil would also work)
  • 200g caster sugar
  • 25g cocoa powder
  • 4 eggs
  • 4-6 handfuls of mini marshamallows
  • *FOR THE FROSTING*
  • 150g cream cheese
  • 100g chocolate spread (I used non hazelnut but I am sure that would work if its all you have)
  • 2 crunchie chocolate bars crushed
  • *FOR THE DECORATION*
  • 2 crunchie bars bashed and crushed to make shards
Instructions
  1. Pre heat the oven to 180oC / 160oC fan
  2. Grease and line 2 x 8inch sandwich tins
  3. *To make the sponges:
  4. Cream the Stork with the sugar until pale and creamy
  5. Add the eggs and a spoonful of the sifted flour and beat together
  6. Carefully add the remaining flour and the cocoa powder and fold in until combined
  7. Divide the mixture between the two baking tins and place in the oven
  8. Cook for about 20 minutes until just cooked, remove from the oven and then carefully and quickly top each cake with the marshmallows taking care not to burn yourself!
  9. Return to the oven for another 3-5 minutes until the marshamllows have melted and gone a little gooey
  10. Remove from the oven and allow to cool completely before removing from the tins.
  11. *To make the frosting:
  12. Mix the cream cheese and chocolate spread together until combined and then stir through the crunchie pieces
  13. *To assemble the cake:
  14. Put the two sponges together so that the marshmallow parts are in the middle - thise will be your sponges centre and filling
  15. Then simply coat the entire cake with the frosting
  16. Then top your cake with the crunchie shards

bonfiresmoreslookingdownbonfiresmorescake&slicebonfiresmorescakesliceIt tastes divine and the marshmallow centre is sooo good with the chocolate and crunchie chocolate frosting surrounding it, and with the light and fluffy sponge it was a very moreish cake!!!  So moreish that I may *ahem* have eaten most of it myself!!!

 

So now it is over to you …………………………………. on your marks, get set and baaaaaaake!!!

mummy mishaps

Whatever you decide to bake please make sure:

**RULES**
**all recipes must be a new post and not an old one linked up
** you can link up as many recipes as you like as long as they fit the rules
**all recipes must fit the themes set during series 4 of the Great British Bake Off and/or the Master Class series
**all entries must carry the GBBO badge (see below)
**all entries must also carry a link to Helen and myself please http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html and http://www.mummymishaps.co.uk/category/gbbo
**all entries must be linked up on either mine or Helen Hollywood’s blog by 11.59pm Saturday 30th November, 2013

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We look forward to seeing your bakes 🙂


I was sent a tub of Stork for the purpose of this bake, although it was my choice of recipe

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