This dark, tender chocolate layer cake is filled with malted chocolate fudge, crunchy cookies and scorched, toasted marshmallows. The ultimate dessert for Easter!

Prep:
60 min
Cook:
35 min
Serves:
10-12

Ingredients

Cake
  1. 1 3/4 cups (260g) plain flour
  2. 2 cups (440g) caster sugar
  3. 3/4 cup (95g) cocoa powder
  4. 2 ½ tsps bicarb soda
  5. 1 cup (250ml) buttermilk
  6. 1/2 cup (125ml) canola oil
  7. 2 large eggs
  8. 1 tsp Queen Organic Vanilla Bean Paste
  9. 1 cup (250ml) hot water
  10. 1 tsp instant coffee
Ganache
  1. 150g dark chocolate
  2. 1/2 cup Queen Glucose Syrup
  3. 1/2 cup (125ml) double cream
Topping
  1. 4 butternut snap cookies, crushed
  2. 300g marshmallows
  3. Easter eggs (optional)

Method - Cake

  1. Step 1

    Preheat oven to 180C (fan forced). Grease and line 2 x 18cm cake tins.

  2. Step 2

    Place flour, sugar, cocoa powder and baking soda in a large bowl and whisk to combine.

  3. Step 3

    In a small jug, whisk together the buttermilk, oil, eggs and vanilla.

  4. Step 4

    Add buttermilk mixture to dry ingredients and stir with a wooden spoon until just combined. Combine hot water and coffee and stir until dissolved. Add to batter and stir until just combined.

  5. Step 5

    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.

Method - Ganache & Assembly

  1. Step 1

    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.

  2. Step 2

    To assemble the cake, level off the cake layers if they are domed and then slice each cake into two layers.

  3. Step 3

    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.

  4. Step 4

    If desired, torch the marshmallows carefully using a kitchen blow torch according to the manufacturer’s instructions.

  5. Step 5

    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.