Marshmallow Chocolate Cake

Making Marshmallow Cakes have become our traditions for birthdays this year. We adjusted this recipe to be Gluten Free. ADAPTED  from Baking and Desserts The Essential Recipe Collection

Enjoy!

Recipe:

Ingredients:
6 T. Unsalted Butter
1 C. Superfine Sugar
1/2 t. Vanilla
2 eggs, beaten slightly
3 oz semisweet chocolate, broken into pieces
2/3 C. Buttermilk
1 1/4 C Flour (we use Gluten Free flour)
1/2 t. baking soda
pinch of salt


FROSTING:
6 oz white marshmallows (we use gluten free ones)
1 T. Milk
2 egg whites
2 T. Superfine sugar
Grated Milk Chocolate to decorate the cake. We like to use a Symphony Bar


Directions:
Preheat the oven to 325. Grease a bundt pan with butter.
CREAM the butter, sugar and vanilla together in a dish until Pale and Fluffy, then gradually beat in the sugar.

MELT the chocolate in a heatproof bowl over a pan of simmering water or double boiler. When the Chocolate has melted, stir in buttermilk and remove the pan from the heat and let cool slightly.

SIFT the flour, baking soda and salt into a separate bowl. Add the chocolate mixture and the flour mixture alternately to the creamed mixture, a little at a time. Spoon the mixture into the bundt pan. Bake for 50 Minutes.

FROSTING
Put marshmallows and milk in a small saucepan and heat very gently until marshmallows have melted.
Remove from heat and set aside to cool.  Whisk the egg whites until soft peaks form, add sugar and continue whisking until stiff peaks form.  Fold in the egg white and set aside for 10 minutes. Cover the top and sides of the cake with frosting and top with grated chocolate.