Easy Chocolate Marshmallow Cake Recipes

CHOCOLATE MARSHMALLOW CAKE

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).

MARSHMALLOW CHOCOLATE CAKE

Steps:

• In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan.
• Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
• Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
• Place butter, sugar, and evaporated milk in a medium-sized saucepan.
• Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
• Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy.
• Working quickly, pour over marshmallows and smooth with a rubber spatula.
• Allow to cool completely.

FROSTED CHOCOLATE MARSHMALLOW CAKE

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.

CHOCOLATE-MARSHMALLOW MUG CAKES

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.

CHOCOLATE MARSHMALLOW CAKE

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.

MARSHMALLOW CAKE

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.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

EASY MARSHMALLOW FLUFF CHOCOLATE ICE CREAM CAKE

Steps:

• Crush Oreos in food processor or by hand until fine.
• Add melted butter to them and mix.
• Press into 13x9 pan to make crust.
• Soften the ice cream in a mixer until smooth, but not melted.
• Stir in (by hand) all of the fluff into the ice cream until nice and evenly distributed.
• Pour into pan and spread evenly.
• Let freeze for at least 2 hours or overnight.
• You may garnish with any kind of whipping cream or Cool Whip that you like!

CHOCOLATE-MARSHMALLOW RIBBON CAKE

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.

MARSHMALLOW CRISPY CAKES

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.