Best Chocolate Marshmallow Cake Recipes

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CHOCOLATE MARSHMALLOW CAKE



Chocolate Marshmallow Cake image

When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 16

1/2 cup butter
2 ounces unsweetened chocolate
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 package (10 ounces) miniature marshmallows
GLAZE:
1/2 cup sugar
2 tablespoons 2% milk
2 tablespoons butter
1/4 cup semisweet chocolate chips

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-MARSHMALLOW MUG CAKES



Chocolate-Marshmallow Mug Cakes image

2019 marks the 100th birthday of Hostess's iconic cupcakes, so Food Network Magazine whipped up some look-alike mug cakes!

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 mug cakes

Number Of Ingredients 0

Steps:

  • To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

MARSHMALLOW CAKE



Marshmallow Cake image

This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.

Provided by Lola Smith

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h20m

Yield 8

Number Of Ingredients 7

½ (10.5 ounce) package marshmallows
½ cup milk
1 (8 ounce) package cream cheese, softened
1 egg yolk
½ lemon, juiced
1 cup heavy cream
1 (9 inch) prepared graham cracker crust

Steps:

  • In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
  • In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
  • In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g

FROSTED CHOCOLATE MARSHMALLOW CAKE



Frosted Chocolate Marshmallow Cake image

My sister-in-law gave me this recipe many years ago-one of us will often make it for family gatherings. The cake is moist and rich.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 17

1/2 cup shortening
3 ounces unsweetened chocolate
1 cup water
2 cups sugar
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon salt
20 large marshmallows
CHOCOLATE ICING:
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
1/3 cup whole milk
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • In a small microwave-safe bowl, melt shortening and chocolate at 50% power; stir until smooth. Add water; cool slightly. Transfer to a large bowl. Add the sugar, eggs, milk and vanilla; beat well. Combine the flour, baking soda and salt; add to batter and mix until smooth., Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean., Arrange marshmallows over the top; bake 5 minutes longer or until marshmallows are softened. Spread marshmallows evenly over top of cake. Cool on a wire rack., For icing, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Beat in the milk, vanilla and confectioners' sugar until smooth. Frost cake.

Nutrition Facts : Calories 409 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 184mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MARSHMALLOW CAKE



Chocolate Marshmallow Cake image

This is a yummy cake to make for any occasion. It takes a tiny bit more effort than most cakes, but it is worth it.

Provided by Karen..

Categories     Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 15

1/2 cup butter
2 ounces unsweetened baking chocolate
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 cup white sugar
1/2 cup applesauce
2 teaspoons vanilla
1 (10 1/2 ounce) package mini marshmallows, divided
2 tablespoons milk
2 tablespoons butter
1/2 cup sugar
1/4 cup semi-sweet chocolate chips

Steps:

  • For Cake: Over a double boiler or in microwave, melt chocolate and butter.
  • Allow to cool 15 minutes.
  • Preheat oven to 350 degrees.
  • Grease and flour a 9 x 13 inch baking pan.
  • Combine flour, salt, powder and soda and set aside.
  • In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
  • Stir in chocolate mixture.
  • Gradually add dry ingredients, mixing well after each addition.
  • Pour into prepared pan and bake for 25-30 minutes.
  • Measure 1/2 cup marshmallows and set aside for drizzled glaze.
  • Sprinkle the remaining marshmallows evenly over cake.
  • Bake for 2 more minutes or until marshmallows start to soften.
  • Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil.
  • Boil for 1 1/2 to 2 minutes.
  • Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
  • Drizzle over cake quickly and fancily.
  • Allow to cool completely.

CHOCOLATE-MARSHMALLOW RIBBON CAKE



Chocolate-Marshmallow Ribbon Cake image

Not only pretty, but delicious! Four decadent cake layers are filled to overflowing with creamy marshmallow frosting and drizzled with chocolate glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 19

1 cup Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
Powdered sugar
2 egg whites
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1 tablespoon light corn syrup
1/3 cup water
16 large marshmallows, cut into fourths
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 teaspoons boiling water

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.
  • In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.
  • Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.
  • In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
  • Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
  • In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.

Nutrition Facts : Calories 340, Carbohydrate 73 g, Cholesterol 55 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg

DARK CHOCOLATE CAKE II



Dark Chocolate Cake II image

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!

Provided by Kelly Smith

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 55m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g

HOT CHOCOLATE CAKE WITH MARSHMALLOWS



Hot Chocolate Cake With Marshmallows image

A very rich and dense chocolate cake baked in individual mugs and topped with toasted marshmallows. Please make sure that your mugs are ovenproof prior to using for this recipe...ramekins could be substituted. Recipe From February 2005 issue of Real Simple magazine.

Provided by Ms B.

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

8 tablespoons unsalted butter, plus
extra unsalted butter, for coating
3 tablespoons flour, plus
extra flour, for coating
1/2 cup sugar, plus
extra sugar, for coating
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat oven to 375°F.
  • Butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware.
  • Wipe the rims clean.
  • Place the 8 tablespoons of butter and the chocolate in a bowl over a pan of simmering water (or in a double boiler) and melt.
  • Stir occasionally until combined and smooth.
  • Remove from heat and let cool 5 minutes.
  • Beat eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes.
  • Stir the 3 tablespoons of flour into the chocolate.
  • Gradually add it to the egg mixture, beating on low until it is fully combined.
  • Spoon the batter into each cup until it is about 3/4 inch from the rim.
  • Bake until the cakes puff and begin to crack, but the centers are still a bit runny, about 13 to 17 minutes.
  • Remove from the oven.
  • Sprinkle with marshmallows, return to oven for 2 to 4 minutes, until the marshmallows begin to crisp.
  • Remove from oven.
  • Allow to cool about 5 minutes.
  • Sift cocoa on top.

Nutrition Facts : Calories 396.5, Fat 33.3, SaturatedFat 19.9, Cholesterol 162.5, Sodium 121.7, Carbohydrate 28.9, Fiber 6.4, Sugar 14.9, Protein 8.8

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