Salted Chocolate & Coconut Marshmallo­w Cream Cake

Serves 8-10


8 room temperatur­e eggs, separated

1¾ cup icing sugar mixture, sifted

½ tsp coconut essence

50g unsalted butter, melted and cooled

2/3 cup Dutch cocoa powder, sifted, plus extra to dust

½ cup self-raising flour, sifted

200g dark chocolate, melted

1 cup sour cream

½ cup flaked fresh coconut, to decorate


2 tsp unflavoure­d gelatine powder

2/3 cup thickened cream

⅓ cup sour cream

½ cup icing sugar mixture, sifted

1 tbsp vanilla bean paste

½ tsp salt flakes

Preheat oven to 160°C (140°C fan forced). Lightly grease and line 2 x 18cm round cake tins with non-stick baking paper.

Place egg yolks, half the icing sugar and the coconut essence in the bowl of an electric stand mixer with a whisk attachment and whisk until thick and pale. Add the butter and whisk to combine. Transfer mixture to a large bowl.

Place the egg whites into a clean mixer bowl and whisk on high speed until soft peaks form. With the mixer running, add remaining icing sugar, 1 tablespoon at a time, until the mixture is stiff and glossy.

Add the cocoa powder and flour to the yolk mixture and fold to combine, then fold in egg whites in 3 batches. Divide between the tins and bake for 40 minutes or until centre springs back when lightly pressed. Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.

Lightly grease and line one of the clean tins with non-stick baking paper (line two 2cm wide strips of baking paper in the base of the tin in a ‘cross’ shape to help remove the cake after assembling). Place one cake in the tin and set aside.

To make the marshmallo­w cream, place 2 tbsp water in a small heatproof bowl. Sprinkle over the gelatine and set aside to soften.

Place a saucepan half filled with hot water over medium heat. Place the bowl of gelatine over the saucepan and stir until dissolved. Remove bowl and set aside.

Place the cream, sour cream, icing sugar, vanilla and salt in the bowl of an electric stand mixer with the whisk attachment and whisk until soft peaks form. Add gelatine mixture and whisk to stiff peaks.

Spoon over the cake and smooth top with a pallet knife. Place second cake layer on top and gently press. Refrigerat­e for 6 hours, or overnight.

Mix the chocolate and sour cream together until smooth. Remove the cake from the tin. Spoon the chocolate on top of the cake. Top with coconut to serve.

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