Chocolate Marshmallow Cake, aka Penguin Cake – super moist chocolate sponge soaked with tea+rum mixture, marshmallow topping and secret foolproof chocolate glaze.
Chocolate Marshmallow Cake, aka Penguin Cake, is one of my top 3 favorite cakes. I got the recipe from my dear cousin D. from 2pots2cook.com years ago when we were just girls learning to cook. I made it so many times ever since that I can’t even remember.
The cake consists of chocolate sponge which is soaked with tea+rum mixture to make it super moist. It is topped with marshmallow topping (not using store-bought marshmallows) and a Secret Foolproof Chocolate Glaze.
On several occasions I had some puzzling experience with this cake. When I make it during the winter, it always turn out great. But a few times I made it during the summer, the marshmallow topping became grainy and separated into solid and liquid parts. I couldn’t understand why was this happening until (years later) I read somewhere that meringue should not be made in humid atmosphere because it causes egg whites to separate into fluffy white peaks on top, and liquid on the bottom. Since my trouble with the cake always happened when I was on an island where it was very hot and humidity was extremely high (like 98%), I finally got my answer.
One of the key factors of this cake is that you pour some prepared tea over it. I add about 2-3 Tbsp of rum to the tea, (if you don’t like to use rum, use just tea instead). I recommend using black or green or Roiboos tea. Herbal or fruit teas are not good for this because they will make the cake taste funny. You don’t need to wait for cake to cool to pour tea over it or top it with meringue. But it does have to cool before pouring chocolate glaze over it.
I hope you will enjoy this cake as much as all of us do!
Chocolate Marshmallow Cake, aka Penguin Cake - super moist chocolate sponge soaked with tea+rum mixture, marshmallow topping and secret foolproof chocolate glaze.
- CHOCOLATE SPONGE:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/3 cup cocoa powder
- 1 cup or 1 1/2 stick butter or margarine 190 g
- 1 cup sugar
- 4 large egg yolks
- 1 cup milk
- 1 1/4 cup tea + 2-3 Tbsp rum
- MARSHMALLOW TOPPING:
- 4 large egg whites
- 1 1/2 cup sugar
- CHOCOLATE GLAZE:
- 3 1/2 oz chocolate 100 g, I used 43%
- 3 1/2 oz margarine or vegetable fat 7 Tbsp; 100 g
CHOCOLATE SPONGE CAKE: In a bowl, combine flour, baking powder and cocoa powder. Set aside.
Mix butter and sugar until fluffy. Add, one by one, 4 egg yolks. Beat in milk.
Add flour mixture. Mix just until incorporated (do not overmix).
Pour into greased and floured 9x13" (23x33 cm) cake pan and bake for 18-20 minutes in preheated 350 F (175 C) oven.
Combine tea with rum and pour over hot cake.
MARSHMALLOW TOPPING: Beat egg whites until stiff peaks form. Add sugar and beat some more.
Put mixture over double boiler and cook, stirring, for about 4-5 minutes. The mixture should be hot, but egg whites shouldn't curdle.
Pour the mixture over cake and smooth the surface with spatula. Let cool.
CHOCOLATE GLAZE: Melt chocolate and vegetable fat. Pour over cake. Let cool.
What will happen when you put marshmallows in a vacuum? You won’t believe it!
by YouTuber CrazyRussianHacker