Assembly
STEP 1:
Place one layer onto a serving dish, and pour over just under a quarter of the cooled ganache. Spread to the edge, and then scatter over a quarter of the cookies and marshmallows, tearing the marshmallows in half to distribute. Torch the marshmallows carefully using a kitchen blow torch according to the manufacturer’s instructions.
STEP 2:
Repeat with another layer of cake, ganache, cookies and torched marshmallows.
STEP 3:
Repeat once more with another layer of cake, ganache, cookies and torched marshmallows.
STEP 4:
Finish with a final layer of cake, extra ganache, cookies and extra marshmallows and torch until golden. Serve and bask in the praise of your lucky guests!
Comments & Reviews
Hi, I have a question about the cake mixture for the Toasted Marshmallow Chocolate Cake. The mixture is very fluid, so that when I poured it into the cake tins, the baking paper lining on the rim moved away from the side of the tin. The cake is cooling at present, (smells amazing) so I am waiting for the cakes to cool before I attempt to remove them from the tin. I am wondering if perhaps it would have been better to have greased and floured the tin? The cake is for our grandsons 15th birthday and I decided to make him a fun, more grown up cake!Looking forward to your suggestions for a future cake.
Cheers
Rose Limn
Rose
Hi Rose, the greased and floured tin sounds like a great option. The batter is very liquidy but makes for super moist cake!
Queen