Mocha Mud cake with Toasted Marshmallow Frosting

By vealam

Ingredients

• Chocolate Ganache:
• 250 g butter, chopped
• 200 g good-quality dark chocolate, coarsely chopped
• 11/4 cup freshly brewed strong Harris coffee
• 11/4 cup castor sugar (or more depending on the strength of the coffee you are using)
• 2 eggs, lightly whisked
• 300 g (2 cups) plain flour
• 2 teaspoons baking powder
• Chocolate ganache, for icing (recipe below)
• 10-12 vanilla flavoured marshmallows, to decorate
• 200 ml pure (thin) cream
• 200 g good-quality dark chocolate, chopped

Details

Servings 12
Adapted from sugaretal.com

Preparation

Step 1

To make the cake: Preheat oven to 160 degree C. Grease and line the base and sides of a 20 cm round cake pan with baking paper.

Place butter, chocolate and Harris Coffee in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.

Pour chocolate mixture into a large bowl. Add sugar and egg, and use a wire balloon whisk to whisk until well combined. Sift flour and baking powder over chocolate mixture and stir with the whisk until well combined. Pour into prepared pan. Bake in preheated oven for 1 1/4 hours or until crumbs cling to a skewer inserted into the centre of the cake (cover with non-stick baking paper halfway through cooking if it browns too quickly). Remove from oven and set aside for 1 hour to cool.

Once cooled pour the Chocolate Ganache over the cake. Place marshmallows on top. Using a blow torch toast the marshmallows.

To make the chocolate ganache : Place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the chocolate in a bowl and pour over the hot cream. Stir together until melted and smooth. Allow to cool for 15 minutes before pouring over the cake.