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
Pre heat the oven to 180oC / 160oC fan
Grease and line 2 x 8inch sandwich tins
*To make the sponges:
Cream the Stork with the sugar until pale and creamy
Add the eggs and a spoonful of the sifted flour and beat together
Carefully add the remaining flour and the cocoa powder and fold in until combined
Divide the mixture between the two baking tins and place in the oven
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!
Return to the oven for another 3-5 minutes until the marshamllows have melted and gone a little gooey
Remove from the oven and allow to cool completely before removing from the tins.
*To make the frosting:
Mix the cream cheese and chocolate spread together until combined and then stir through the crunchie pieces
*To assemble the cake:
Put the two sponges together so that the marshmallow parts are in the middle - thise will be your sponges centre and filling
Then simply coat the entire cake with the frosting
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