S’mores Cake with Toasted Marshmallow Frosting

I’ve got a bone to pick with you, Nigella. (I’m not sure what the odds are that Nigella reads my food blog, but I’d like to think that they’re in my favor, so humor me and pretend, too.)

I was searching for a new chocolate cake recipe to try and was drawn in by your Old Fashioned Chocolate Cake. I decided to follow the measurements and recipe exactly – no matter how much I wanted to alter it to make it my own – in order to get the best result. What did I get? Two bricks. Not even thick bricks. Two very hard, very flat brown bricks which I sandwiched together with frosting and called a cake.

There are so many things that could have factored in to the disappointment of this cake – the fact that it is now over 100°F outside thanks to the calima, maybe my oven wasn’t fully preheated before I put the cake batter in or maybe I just suck at following recipes. However, after discovering that I can’t even bake a cake, my ego needs a boost so I’m going to blame you, Nigella. I’m sure you’ll get over it, just like I got over craving a wonderfully soft chocolate cake but ended up chomping on a chocolate paperweight.  

So forget the cake and let’s focus on the frosting. The gooey, sweet and sticky Toasted Marshmallow Frosting that just screams summer.

Oh yeah. Thankfully, the frosting turned out great. Toasting the marshmallows really makes a difference and adds a whole other level of flavor to this frosting, reminiscent of roaring fires and sleeping under the stars. This frosting sets really well, so if you’re looking for a gooey texture, bang your piece of cake in the microwave for about 10 seconds to get wonderfully gooey frosting.

S’mores Cake with Toasted Marshmallow Frosting

Ingredients

2 cups marshmallows (I used my homemade marshmallows. You should, too!)

¼ cup butter

2 tablespoons cream

1 teaspoon vanilla

1 Graham cracker

Recipe

1. Using your favorite chocolate cake recipe, bake your cake and leave to cool. Don’t frost the cake until it’s completely cool.

2. Place the marshmallows in a bowl that can withstand head and blast them with a mini blow torch (or flame thrower, as I prefer to call it) and toast until they’re brown – not black! – all over.

3. Using a hand-held processor, blend the marshmallows until you’ve got a thick gooey syrup. I wouldn’t recommend dumping the marshmallows in a blender to do this. If you haven’t got a hand-held processor, use a hand-held whisk or even a fork to blend.

4. Add in the butter, cream and vanilla and beat until well incorporated.

5. Use half the frosting to sandwich the two chocolate cake layers together and use the remaining frosting to coat the top of the cake. Sprinkle on crushed graham cracker crumbs and you’re done!

Be thankful I didn’t post the chocolate cake recipe I used whilst you’re eating a moist, soft chocolate cake and I’m building an extension using my left-over pieces. 

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