Chocolate Crunchie and Marshmallow Cake
Author: 
Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
a chocolate and honeycombe cake with a gooey marshmallow centre
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
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/11/chocolate-crunchie-and-marshmallow-cake.html