S’more cake

By Hope Malau
14 August 2016

No need to whip up icing. Here is a quick and delicious cake topping to make.

Serves: 6

Preparation: 15 min

Cooking: 45 min

200g butter

375 ml (1 ½ c) caster sugar

3 eggs

60 ml (¼ c) cocoa powder

60 ml (¼ c) milk

310 ml (1 ¼ c) self-raising flour

5 ml (1 t) baking powder

5 ml (1 t) ground ginger

80g dark chocolate, melted

20 white marshmallows

Preheat the oven to 180°C. Grease a 20 cm cake pan.

  1. In a large mixing bowl beat butter and sugar until creamy. Add in the eggs one at a time beating after each addition.
  2. Put the cocoa powder into a large, heatproof bowl. Stir in 80 ml (? c) boiling water, then add the milk. Mix until smooth.
  3. Pour the mixture into the egg mixture. Sift in the flour, baking powder and ginger. Bake for 40 minutes or until the cake shrink away from the side of the tin and spring back when lightly pressed in the centre. Let the cakes cool for a few minutes in the tin, then turn it out.
  4. Brush the cake with melted chocolate on top and place marshmallow over the cake and toast under the grill or blow torch until golden. Drizzle with remaining melted chocolate over.

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