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This is going to be a two part post.  This is a dessert that I made two ways.  I am not sure where I thought up this idea but I saw the marshmallow on some food show and thought I would come up with a dessert recipe using marshmallow.  Chocolate seems like the perfect pairing.  But what about double chocolate?  What recipes do you have in your books with marshmallow?  After you see this recipe and pictures, I am sure you will want to try and make this Marshmallow Sheet Cake with Chocolate Ganache.  The layers make this dessert.  I love cooking with layers and think it is even cooler to photograph.  I believe the pictures really help you taste the layers. This dessert was great before I added the ganache. So if there is such a thing as too much chocolate, you can stop before adding the ganache.
Marshmallow Sheet Cake with Chocolate Ganache
Ingredients (Cake recipe adapted from the Pioneer Woman):
- Â FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- 1/2 cup Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
Sheet Cake Ingredients
Marshmallows:
- 1 bag of marshmallows
- 2 Â tbsp butter
Marshmallow Ingredients
Ganache:
Ingredients (adapted from Ina Garten):
8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
Ganache Ingredients
Directions:
Prepare a 18×13 sheet cake pan.  Meanwhile, in a mixing bowl, combine flour, sugar, and salt.  Separately, in a second saucepan, melt butter.  Then, add the cocoa to the butter and stir well.
Cocoa Added
Cocoa Melted
In another pot or in a measuring cup in the microwave, boil the water.  Let the mixture to boil and get good and hot. Then, turn off heat.  Pour over the water over the flour mixture, and stir lightly to cool.  In another measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.  Stir this buttermilk mixture into butter/chocolate mixture.  Now, pour this mixture into the sheet cake pan
Sheet Cake Pre-Bake
and bake at 350-degrees for 20 minutes. Â A toothpick should go in and come out clean.
Sheet Cake Post-Bake
For the marshmallow layer, melt the butter in a pot. Â Once melted, pour int the marshmallows and stir until fully incorporated.
Marshmallows & Butter
Marshmallows Melted
For the ganache, cook the chocolate chips, heavy cream and instant coffee in a double boiler over simmering water. Â Keep stirring until the chocolate is fully melted and the mixture is smooth.
Chocolate Melting
To assemble the cake, pour the melted marshmallow mixture over the sheet cake and put in the fridge to set.
Marshmallow Layer Added
The setting will take a couple of hours but overnight will be better. Â After the 2 layers have set. Â pour the ganache over the sheet cake and marshmallow and return to the fridge to set.
Serve and enjoy!
This cake looks amazing, Peter, and I love anything topped with chocolate ganache. 🙂
Marcie, I agree, you cannot go wrong with chocolate and more chocolate.
Wow, this looks and sounds incredible. Chocolate and marshmallow a winning combination.
Janette, I agree. This really is a good combination.