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Chocolate Marshmallow Cake

Chocolate Marshmallow Cake, aka Penguin Cake - super moist chocolate sponge soaked with tea+rum mixture, marshmallow topping and secret foolproof chocolate glaze.

Course: Dessert
Cuisine: American
Keyword: chocolate marshmallow cake
Author: Kitchen Nostalgia
Ingredients
  • 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
Instructions

  1. CHOCOLATE SPONGE CAKE: In a bowl, combine flour, baking powder and cocoa powder. Set aside.

  2. Mix butter and sugar until fluffy. Add, one by one, 4 egg yolks. Beat in milk.
  3. Add flour mixture. Mix just until incorporated (do not overmix).
  4. Pour into greased and floured 9x13" (23x33 cm) cake pan and bake for 18-20 minutes in preheated 350 F (175 C) oven.
  5. Combine tea with rum and pour over hot cake.
  6. MARSHMALLOW TOPPING: Beat egg whites until stiff peaks form. Add sugar and beat some more.
  7. Put mixture over double boiler and cook, stirring, for about 4-5 minutes. The mixture should be hot, but egg whites shouldn't curdle.
  8. Pour the mixture over cake and smooth the surface with spatula. Let cool.
  9. CHOCOLATE GLAZE: Melt chocolate and vegetable fat. Pour over cake. Let cool.