When I got my October Degustabox I was thrilled to see some yummy items that I could have fun baking withso today we finally got around to making a Chocolate Marshmallow Creme Cake.
With the help from my lovely assistant (my hubby) we made a tasty cake using two of the ingredients from this months Degustabox the Toasted Marshmallow creme and the Dr Oetker coco powder.
- 225g of butter
- 225g casting sugar
- X4 medium eggs
- 175g of self-raising flour
- - 50g of coco powder
- Half a pot of toasted marshmallow creme
- 10 squares of baking chocolate
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
Fold in the remaining flour and the cocoa powder with a metal spoon.
Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
Spread half a pot of the Marshmallow Creme over one of the layers of cake
and then place the other layer carefully on top.
Melt the cooking chocolate in the microwave for 3 minutes stirring every 30 seconds.
Spread the melted chocolate all over the top of the cake
and pop in the fridge to cool.