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Saturday, September 18, 2010

Mr. Stay Puff Trapped in a Cake

@Sin Ming Cook House / Bakery / Whateva

I don’t usually take requests.. but I got a message today in Facebook asking me to quickly post up a specific recipe of one of my creations; so without further adieu Traci.. this is for you and your boss!

This an amalgamation of two recipes: Nigella Lawson’s: Old-Fashioned Chocolate Cake Recipe and Chef Sebastien Bernis’ Home made marshmallow.

Chocolate Marshmallow - Cake Ingredients The Cake – Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup cocoa
  • 1 1/2 sticks soft unsalted butter
  • 2 eggs
  • 2 teaspoons good-quality vanilla extract (I used a vanilla pod)
  • 2/3 cup sour cream

Ensure you leave the ingredients out for a good 10-15 minutes to ensure they’re at room temperature.

Chocolate Marshmallow Cake - Cooked Cake The Cake – Directions

  1. Preheat the oven to 180 degrees Celsius
  2. Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor until you have a smooth, thick batter


  1. Mix the flour, sugar and leavening agents in a large bowl
  2. beat in the soft butter until you have a combined and creamy mixture
  3. Whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture
  4. Divide the batter, using a rubber spatula to help you scrape and spread, into two buttered tins and bake until a cake tester comes out clean, which should be about 35 minutes
  5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins

Chocolate Marshmallow Cake - Marshmallow Ingredients The Marshmallow – Ingredients

  • 45 ml of water
  • 125g sugar
  • 25g honey
  • 40g egg white
  • 3 pieces of gelatin leaf
  • Flavoring (I chose strawberry)

Chocolate Marshmallow Cake - Assembly The Marshmallow – Directions

  1. Soak gelatin leaves in water
  2. Heat water, sugar and honey in a pot until it reaches 140 degrees Celsius
  3. Whisk egg white in mixer
  4. When the temperature of the pot drops to 120 degrees Celsius pour SLOWLY into the egg whites
  5. Drain water from the gelatin leaves then add leaves to the mixture
  6. Mix until the meringue is cold
  7. Add in flavoring
  8. Spoon contents out of mixing bowl and for a circle with the meringue the size of the cake
  9. Let the meringue “dry” for an hour
  10. Place meringue between the layers of cake

Chocolate Marshmallow Cake - Frosting Ingredients The Icing – Ingredients

  • 200g of good-quality semisweet chocolate, broken into small pieces
  • 3/4 stick unsalted butter
  • 2 1/2 cups confectioners' sugar
  • 1 tablespoon light corn syrup
  • 1/2 cup sour cream
  • 1 vanilla pod

The Icing – Directions

  1. Melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water.
  2. While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl
  3. Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar
  4. You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the icing to be thinner or thicker
  5. Spoon  the icing onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience)

Chocolate Marshmallow Cake And volla you’re done.  Sounds a little complicated I know, but hey it’s worth the effort.

Bon Appétit – Sidney

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