Happy 2017! Let’s make this the best year yet 🙂
I actually didn’t make the marshmallow slice for Christmas – it didn’t seem quite enough, somehow – but I wasn’t sure what the problem was. So I went with my old favourites, the chocolate shortbread (because they really are so good!) and mochaccino banana bread (because they keep really well, to give away as gifts).
Anyway, back to the marshmallow slice. So what makes something better? In my opinion – add chocolate! Here is the updated recipe, with chocolate. The last recipe has a vanilla cake – this one has a chocolate cake; this is really the only difference as I quite enjoyed everything else and decided not to change the other components.
175 g flour
25 g cocoa
1.5 tsp baking powder
150 g caster sugar
150 g butter, softened
1 tsp vanilla extract
30 g desiccated coconut
100 g almonds, chopped
75 g cranberries
75 g dark chocolate drops
75 g mini marshmallows
- Preheat oven to 180°C. Oil a 23 cm cake tin. Prepare ingredients (e.g. chop nuts, soften butter).
- In a large bowl, mix together the flour, cocoa, baking powder and sugar to distribute evenly.
- Add in the butter, eggs and vanilla. Mix well until the batter becomes smooth.
- Add in all of the coconut, then two-thirds of the almonds, cranberries and chocolate, then one-third of the marshmallows, mixing well after each addition.
- Spoon the batter into the cake tin, flatten the top.
- Mix together the remaining ingredients and scatter evenly over the top, pressing down a little.
- Bake for 45 minutes until risen and golden brown. It’s difficult to test the cake using a skewer because of the gooey marshmallow topping, but the cake definitely rises and the sides will pull away from the tin, which should be visible.
- Cool in the tin for 20 minutes until firm, then cut into slices before cooling completely. Don’t leave the slicing until later – once cooled, this task is more difficult.
I like this chocolate version better. I always thought the vanilla cake was a little lacklustre. Another difference was that I used a silicone cake mould this time – I felt that a metal cake tin retains heat too well and over cooks the cake during the 20-minute cooling time, whereas the silicone mould cools down much faster. There are several tastes and mixtures in this recipe, but I highly recommend that you omit or substitute the fruit/nut ingredients to suit your taste.