Mary Berry Marshmallow Cake With Chocolate

Mary Berry, a name synonymous with culinary excellence and beloved by baking enthusiasts worldwide, has graced us with her delightful creations once again. With a career spanning decade and a multitude of cookbooks, Mary Berry has established herself as a renowned British baker and television personality. Her recipes are cherished for their simplicity, reliability, and the way they effortlessly transform everyday ingredients into extraordinary treats.

Today, we’re diving into one of her masterpieces, Mary Berry’s Marshmallow Cake. This cake is a testament to her skillful craft, combining a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. With its moist and tender cake layers, a luscious marshmallow filling, and a finishing touch that’s pure Mary Berry magic, this cake is a celebration of all things sweet and sumptuous

Prepare to embark on a baking adventure guided by the wisdom of a baking legend. Whether you’re a seasoned baker or just starting your culinary journey, Mary Berry’s Marshmallow Cake is sure to be a delightful addition to your repertoire. So, let’s roll up our sleeves, gather our ingredients, and follow in the footsteps of the culinary icon herself to create a cake that will dazzle and delight.

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How To Make Mary Berry Marshmallow Cake

Basic Ingredients For Marshmallow Cake:

For the Cake Layers:

• 200g (7 oz) unsalted butter, softened
• 200g (7 oz) caster sugar
• 4 large eggs
• 200g (7 oz) self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2-3 tbsp milk

For the Marshmallow Filling:

• 150g (5 oz) marshmallows
• 2-3 tbsp milk

For the Frosting and Decoration:

• 200g (7 oz) milk chocolate, chopped
• 150ml (5 fl oz) double cream
• A handful of mini marshmallows (for decoration, optional)

Preparation

Preheat the Oven

 Begin by preheating your oven to 180°C (350°F) for a conventional oven or 160°C (325°F) for a fan-assisted oven. Ensure the oven rack is placed in the center position. Preheating is crucial to ensure even baking.

Prepare the Cake Pans

You’ll need two 20cm (8-inch) round cake pans for this recipe. Grease the pans with a thin layer of butter or cooking spray, making sure to coat the bottom and sides evenly. You can also line the bottom of the pans with parchment paper for easy removal of the cakes later.

Gather Your Ingredients

 Double-check that you have all the required ingredients measured out and ready to use. Having everything prepared in advance will streamline the baking process and prevent any last-minute ingredient searches.

Bring Ingredients to Room Temperature

 Ensure that ingredients like butter and eggs are at room temperature. This allows for better incorporation and smoother mixing, resulting in a more uniform cake batter.

Sift Dry Ingredients

 If desired, you can sift the self-raising flour and baking powder together to remove any lumps and aerate the mixture. This step helps achieve a lighter and fluffier cake texture.

Prepare Marshmallow Filling

Before you start baking the cake layers, prepare the marshmallow filling by combining the marshmallows and milk in a microwave-safe bowl. You’ll need to heat and stir this mixture later in the recipe.

Certainly! Here are step-by-step instructions for making the cake batter for Mary Berry’s Marshmallow Cake, including tips to achieve the perfect cake texture:

Making Of Cake Batter

Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and caster sugar until the mixture becomes pale and fluffy. This can be done using an electric mixer or a wooden spoon. Mary Berry often recommends using room-temperature butter for better results.

Add Eggs Gradually

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This step helps prevent the batter from curdling. If the mixture does start to curdle, add a tablespoon of the sifted flour and continue mixing until smooth.

Add Vanilla Extract

Stir in the vanilla extract to infuse the batter with a delightful vanilla flavor.

Sift Dry Ingredients

Gradually add the sifted self-raising flour and baking powder mixture to the wet ingredients. Gently fold the dry ingredients into the wet ones using a spatula or a wooden spoon. Be careful not to overmix; just fold until the flour is fully incorporated. Overmixing can lead to a denser cake.

Adjust Consistency

If the batter appears too thick at this stage, you can add 2-3 tablespoons of milk to achieve a smooth, dropping consistency. This step ensures that the cake layers bake evenly and stay moist.

Divide and Pour

Divide the cake batter evenly between the two prepared cake pans. Use a spatula to spread it out evenly and level the tops.

Bake in the Preheated Oven

Place the cake pans in the preheated oven on the center rack. Bake for approximately 25-30 minutes or until a toothpick or cake tester inserted into the center of the cakes comes out clean, with no wet batter clinging to it.

Cool and Remove

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully run a knife around the edges to loosen the cakes, and invert them onto a wire rack to cool completely. Removing the cakes from the pans too soon may cause them to break.

Marshmallow Filling

Prepare the Marshmallows

Take 150g (5 oz) of marshmallows and place them in a microwave-safe bowl. You can use mini marshmallows or regular-sized ones; either will work.

Add Milk

Pour 2-3 tablespoons of milk over the marshmallows in the bowl. The milk helps soften the marshmallows and creates a smoother, spreadable filling.

Microwave in Short Bursts

Heat the marshmallow and milk mixture in the microwave in short 10-15 second bursts, stirring after each burst. Be careful not to overheat, as marshmallows can expand quickly and may overflow.

Stir Until Smooth

Continue to heat and stir until the marshmallows have completely melted and the mixture is smooth and glossy. This should only take a minute or two in total.

Allow to Cool Slightly

Let the marshmallow filling cool for a few minutes at room temperature. You want it to thicken slightly, but it should still be spreadable.

Assemble the Cake

Once the cake layers have cooled, place one layer on a serving plate or cake stand. Spread the marshmallow filling evenly over the top of this layer. Ensure it reaches the edges but doesn’t spill over.

Top with Second Layer

Carefully place the second cake layer on top of the marshmallow filling, creating a sandwich. Gently press down to secure it in place.

Let It Set

Allow the filled cake to set for a little while, usually around 15-20 minutes. This helps the marshmallow filling firm up slightly, making it easier to frost and decorate.

Frosting and Decoration

For the finishing touch that elevates Mary Berry’s Marshmallow Cake to a show-stopping dessert, we turn to the frosting and decoration. Mary Berry often keeps things elegantly simple when it comes to frosting. Melt 200g (7 oz) of milk chocolate and combine it with 150ml (5 fl oz) of double cream, stirring until you achieve a smooth and glossy ganache.

Allow this delightful mixture to cool slightly until it thickens but is still pourable. Then, generously pour the ganache over the top of the assembled cake, letting it cascade down the sides for that irresistible, decadent look.

Now, for creative decoration ideas, consider sprinkling a handful of mini marshmallows on top of the ganache for an extra marshmallow indulgence. You can also add a touch of whimsy by toasting some of these marshmallows using a kitchen torch and arranging them artfully on the cake.

Drizzling additional melted chocolate over the top or dusting with cocoa powder adds a delightful finishing touch. The options are endless, so let your imagination run wild as you adorn your Mary Berry-inspired Marshmallow Cake to perfection. It’s sure to be a feast for the eyes and the taste buds.

Serving Suggestion

To savor the delightful creation that is Mary Berry’s Marshmallow Cake, we recommend cutting generous slices and serving them on elegant dessert plates. This cake pairs wonderfully with a cup of freshly brewed tea or a scoop of vanilla ice cream for a contrasting coolness.

As you take that first bite, relish the soft and moist cake layers harmonizing with the gooey marshmallow filling, all under the rich embrace of the chocolate ganache. Each forkful is a symphony of textures and flavors, making it an ideal treat for gatherings, celebrations, or simply for indulging in the sweet moments of life.

Whether enjoyed as a centerpiece at a special occasion or shared among friends and family on a cozy afternoon, Mary Berry’s Marshmallow Cake is sure to be a memorable dessert that leaves everyone craving another slice.

Certainly! Here’s a conclusion for your Mary Berry’s Marshmallow Cake recipe:

Conclusion

In the world of baking, few names shine as brightly as Mary Berry’s, and her Marshmallow Cake is a testament to her culinary mastery. With its tender cake layers, sumptuous marshmallow filling, and decadent chocolate ganache, this dessert is a work of art that promises pure delight with every bite.

As you’ve followed the steps of this recipe, you’ve embarked on a journey guided by the wisdom of a baking legend, and the result is a cake that not only satisfies the sweet tooth but also warms the hearts of those who gather around it. Whether shared at special occasions or savored during quiet moments, Mary Berry’s Marshmallow Cake is a masterpiece

that epitomizes the joy of baking and sharing. So, with your creation ready to be enjoyed, it’s time to savor the fruits of your labor, relishing in the sweet, marshmallow magic that only Mary Berry can deliver. Bon appétit!