½ bag Campfire Marshmallows
1 ¼ cups dark chocolate chips
3 tbsp heavy cream
¾ cup heavy cream
⅓ cup mascarpone
⅛ cup powdered sugar
(4) whole eggs
⅔ cup granulated sugar
1 ¼ cups all-purpose flour
1 tbsp melted butter
Place the chocolate chips and heavy cream in a microwave-safe bowl and melt for 20 seconds. Allow to sit for a few seconds to cool and then stir from the center out. It will go from a chocolate milk consistency to very smooth, thicker and shiny (a beautiful ganache).
In a separate bowl, melt the marshmallows.
Keep both preparations ready for assembly once your cake layer has cooled.
In a mixing bowl, combine your heavy cream, vanilla and powdered sugar, and whisk on medium speed until soft peaks form.
In a bowl, take the mascarpone and spread it around with a spoon to loosen it up a bit. Then fold it into your whipped cream.
Whip your eggs with half your sugar until it DOUBLES in volume and turns a thick pale yellow color. Then, add in the remaining amount of sugar and continue to whisk at medium speed until even thicker to ribbon stage.
Gently fold in the flour with a rubber spatula, being careful to not deflate the eggs. Lastly, add in the small amount of melted butter.
Bake in a 9-inch round cake mold lined with parchment paper at 350F for about 20 min – toothpick inserted should come out clean.
Place a dollop of whipped cream on your cake stand or plate to act as glue to stick down your cake layer.
Smear a layer of melted marshmallow, then pipe on or spread your chocolate ganache.
Place in the fridge to set for about 15 minutes.
Once cooled, cover with your mascarpone whipped cream and decorate with some beautiful strawberries.
On a SEPARATE place, torch a few marshmallows and place them in the freezer for several minutes. Then, place them on top of your cake, being careful not to melt your frosting with the torch.
The frozen torched marshmallows add a whole level of flavor complexity to this cake.
Serve the same day or next day.
Recipe & Photography by: Bake it with MelClick here to print