- 4 butternut snap cookies, crushed
- 300g marshmallows
- Easter eggs (optional)
Preheat oven to 180C. Grease and line 2x 18cm cake tins.
Place flour, sugar, cocoa powder and baking soda in a large bowl and whisk to combine.
In a small jug, whisk together the buttermilk, oil, eggs and vanilla.
Add buttermilk mixture to dry ingredients and stir with a wooden spoon until just combined. Add hot water and coffee essence to batter and stir until everything is well combined.
Divide batter evenly between the two tins, and bake for 30-35 minutes, or until an inserted skewer comes out clean. Leave cake to cool in the tins for 30 minutes. Remove and place on a wire rack to cool completely.
To make the ganache, break up the chocolate and place in a heat-proof bowl. In a small saucepan, heat the glucose syrup and cream until it just comes to a simmer. Turn off the heat, and pour the mixture over the chocolate.
Leave to sit for a minute, and then add chocolate essence then stir gently until the chocolate is melted and the mixture is smooth.
To assemble the cake, level off the cake layers if they are domed and then slice each cake into two layers.
Place one layer onto a serving dish, and pour over just under a quarter of the cooled ganache. Spread to the edge, and then scatter over a quarter of the cookies and marshmallows, tearing the marshmallows in half to distribute.
If desired, torch the marshmallows carefully using a kitchen blow torch according to the manufacturer’s instructions.
Repeat layering until all cake layers are assembled. Finish by allowing the ganache drip down the sides of the cake and add any leftover crumbs. For a seasonal touch, decorate with coloured Easter eggs, or birthday candles if desired.
See the assembly of this spectacular cake here.