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Dark Chocolate Marshmallow Cake with Raspberry Buttercream

 

Dark chocolate, toasted marshmallow and raspberries is a delicious combination for a baby shower,  birthday party, and perfect for Valentine’s Day.

Dark Chocolate Cake with Toasted Marshmallow Filling and Raspberry Buttercream covered Chocolate Gancache recipe at TidyMom.net

I love surprises! Today some of my fellow food bloggers and I are surprising our sweet friend Jamie of My Baking Addiction with a virtual baby shower! Jamie is expecting her first baby, a little girl in just a few short weeks! 

Since Jamie’s blog is all about baking, and she’s having a baby girl, so close to Valentines Day I thought a Dark Chocolate Marshmallow Cake with Raspberry Buttercream covered in Chocolate Ganache would be the perfect treat to bring to her baby shower! ;)  

Dark Chocolate Cake with Toasted Marshmallow Filling and Raspberry Buttercream covered Chocolate Gancache recipe at TidyMom.net

I’m a big fan of dark chocolate and raspberry together, you might remember the Chocolate Raspberry Icebox Cake I made myself for my birthday last year….. I thought the combo would be perfect for this occasion as well. This dessert is rich, so one cake goes a long way! If you are a dark chocolate lover, you are going to love this cake! It starts with a Dark Chocolate Fudge Cake Mix (my favorite) that I doctored a little and even added a little coffee to really bring out the rich chocolate flavor.  If you’re not a fan of coffee, don’t worry, it doesn’t taste like coffee at all, but if it bothers you to put coffee in your cake batter, just replace the coffee with water.  The toasted marshmallow filling is a crispy unexpected surprise!  Then it’s all covered in a sweet raspberry buttercream that is “dipped” in a hard shell of chocolate ganche……..I think it’s what heaven must taste like!

Don’t let the long recipe scare you.  It’s really pretty easy.  I actually baked my cake rounds one day, let them cool completely, wrapped and put them in the refrigerator.  The next day I made the toasted marshmallow cream, and raspberry buttercream, frosted the cake, made the ganache to pour on top, piped a little more buttercream and viola……..I had a cake my family was fighting over who was going to get the first piece!!  

I wish I could serve you all a piece at our virtual baby shower!

Dark Chocolate Cake with Toasted Marshmallow Filling and Raspberry Buttercream covered Chocolate Gancache recipe at TidyMom.net

Congratulations, Jamie on the little bundle of joy that will soon grace your world. May the joy of parenting bring you laughter, happiness…….and a new set of hands in the kitchen!

 Check out all of the wonderful recipes created for Jamie on her special day.

Amber from Bluebonnets & Brownies | Lemon Strawberry Cupcakes Julie from The Little Kitchen | Pistachio Pudding Cupcakes Jen from My Kitchen Addiction | Sugar and Spice Cookies Shaina from Food for My Family | Vanilla Raspberry Mini Meringue Kisses Glory from Glorious Treats | Modern decorated cookies Cheryl from TidyMom | Chocolate Cake with Raspberry Buttercream Katie from Good Life {Eats} | Raspberry Hibiscus Soda Aimee from SimpleBites | How to freeze a big batch of homemade waffles Amanda from I am Baker | Heath Bar Cake Steph from Steph Chows | PB oatmeal cookies Allison from Some the Wiser | Raspberry Chocolate Chip Muffins Megan from Stetted | Strawberry Jalapeno Palmiers Shelly from Cookies & Cups | Bacon Cheddar Scones Emily from Jelly Toast | Meyer Lemon Scones Kristan from Confessions of a Cookbook Queen | Samoa Layer Cake

 

Dark Chocolate Marshmallow Cake with Raspberry Buttercream

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 10-12 slices

Dark Chocolate Marshmallow Cake with Raspberry Buttercream

Ingredients

    Dark Chocolate Fudge Cake
  • 1 box mix Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3 Large Eggs
  • 1/2 cup butter, melted
  • 1/2 cup strong coffee, room temperature
  • 1/2 cup of water
  • Toasted Marshmallow Cream
  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1/2 teaspoon Vanilla Extract
  • 1 (7 ounce) jar Marshmallow Fluff
  • Raspberry Buttercream
  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 teaspoon vanilla extract
  • 4 tablespoons heavy cream
  • 6 tablespoons raspberry puree
  • Chocolate Ganache
  • 8 ounces dark chocolate, chopped into pieces
  • 1 cup heavy cream
  • 8-10 whole raspberries for garnish

Instructions

    Make the Cake
  1. Position rack in middle of the oven and heat the oven to 350°F. Butter two 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust pans with flour, be sure to pat out excess flour.
  2. Melt the butter in the microwave.
  3. Add cake mix, eggs, coffee and water to the butter in large mixing bowl.
  4. Mix on low for 1 min. Then mix on medium high for 1 min.
  5. Divide the batter evenly among the prepared pans.
  6. Bake for 25-29 minutes, until a toothpick inserted in the center of each cake comes out clean. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
  7. Make Toasted Marshmallow Cream
  8. Set oven to broil, and position rack in the lowest part of oven.
  9. Line a baking sheet with aluminum foil and spray with nonstick spray. Place marshmallows in the center of the baking sheet and broil in oven, watch until golden brown and melty (about 2 minutes).
  10. Remove pan from oven, and carefully flip marshmallows over, and broil other side until brown (1-2 mins). Remove from oven and set aside.
  11. In the bowl of a stand mixer, combine the butter and sugar for one minute using the paddle attachment. Add the vanilla and beat for 3 minutes on medium high. Add the marshmallow fluff and toasted marshmallows and mix on low for 1 minute.
  12. Make Raspberry Buttercream
  13. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium low, until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for 3 minutes, or until buttercream becomes light and fluffy.
  14. Make the Chocolate Ganache
  15. Combine the heavy cream and the chocolate in a medium sized microwave-safe bowl. Heat it in the microwave on high for two minutes. Whisk until the chocolate is completely incorporated into the cream. Let cool about 5 minutes (until it's still pourable, but no longer hot) If it becomes stiff, microwave the ganache for 5 to 10 seconds.
  16. Assemble the Cake
  17. Put one cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with toasted marshmallow filling, spreading it evenly with an offset spatula to the cake's edge. Top with second cake layer.
  18. Frost top and sides of cake with 2/3 of the raspberry buttercream using an offset spatula.
  19. Set cake in refrigerator while you prepare chocolate ganache.
  20. Transfer the remaining buttercream to a piping bag with a large round tip. Set aside.
  21. Remove cakes from the refrigerator and discard waxed paper strips. Pour ganache over the top of the cake. Use an offset to gently push the ganache over the sides of the cake to create a dripping effect.
  22. Set ganache by placing cake in refrigerator for 5 minutes before piping big dollops of buttercream on top as garnish. Add a few raspberries around dollops.

Notes

you could actually use 1/2 the ganche recipe to just cover most of top of the cake with just a little dripping down the sides (this is actually the look I was going for - either way look and taste delicious)

Keep cake covered and refrigerated.

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About TidyMom

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

Comments

  1. 4

    I have never craved a cake more at 7:17 in the morning. Those flavors. That buttercream! Its like a dream come true. Beautiful!!

  2. 5

    What a gorgeous cake, Cheryl! Raspberry and dark chocolate are a match made in heaven. You nailed it, girl. Thank you for celebrating Jamie and Baby E!

  3. 6

    Holy Heck that looks awesome, Cheryl! I love the choco-raspberry combo. Beautiful!

  4. 7

    Ooh, this cake looks absolutely divine! Of course, it’s perfect for a baby girl, but I’m saving this recipe for Valentine’s Day!

  5. 8

    I think it looks wonderful! My mom loves Raspberry and Chocolate together!

  6. 9

    Beautiful cake, Cheryl! So many amazing treats in this shower! Congrats to Jamie! Pinning this cake! :)

  7. 10

    This is gorgeous! Really gorgeous! Raspberry-Chocolate seems to be a popular combo today . . . easy to see why!

  8. 11

    Now this is an impressive cake!! Super gorgeous and I’m SURE it’s delicious too!!

  9. 12

    Oh my, this looks gorgeous. And raspberry and chocolate – I could eat the whole thing myself.

  10. 13

    This looks gorgeous AND delicious, Cheryl! That is a perfect cake for a baby girl shower. Pinning!

  11. 14

    Oh my … this cake is drool worthy and oh-so sweet. Perfect for a new baby!

  12. 15

    You can’t go wrong with raspberries and dark chocolate! This cake looks incredibly decadent and beyond delicious!

  13. 16

    Such a fun cake!

  14. 17

    Oh mah gawsh!
    I love the colours.
    I love the flavours.
    I LOVE the look.
    I have to taste it!

  15. 18

    Aww, this is so pretty for Jamie!!

  16. 19

    This cake seriously sounds like a dream! And it is BEAUTIFUL!!!!

  17. 20

    hello yumminess!!!!!!!!!!!!!!!!!!

  18. 21

    Beautiful cake and I love chocolate and raspberry, such a great combination.

  19. 22

    So gorgeous! You did an incredible job with this cake. WOW!! It looks and sounds delicious!

  20. 23

    I love that raspberry chocolate combo, what a perfect cake for celebrating!

  21. 24

    Just stunning. It’s a truly beautiful cake!

  22. 25

    Chocolate and raspberries are so wonderful together! I would love a slice of this cake!

  23. 26

    I wish you could serve me a piece as well, this cake looks glorious!

  24. 27

    I love how Neapolitan-esque it is with the toasted marshmallow cream in the center.

  25. 28

    This looks truly amazing! 2 questions. I really dislike coffee…do you get a coffee taste in the cake or does the coffee just serve to enhance the chocolate flavor? Also, did you just use fresh raspberries to make the raspberry puree?

    • 29

      this is from my post:
      It starts with a Dark Chocolate Fudge Cake Mix (my favorite) that I doctored a little and even added a little coffee to really bring out the rich chocolate flavor. If you’re not a fan of coffee, don’t worry, it doesn’t taste like coffee at all, but if it bothers you to put coffee in your cake batter, just replace the coffee with water

      and yes, I used fresh raspberries and pureed them in my magic bullet – but you could also just smash them up using a fork.

      • 30

        Whoops…I should really do a better job reading through things before asking questions :/ Think I’m going to make this tomorrow. I LOVE chocolate and raspberry together!

  26. 31

    This cake is absolutely gorgeous, Cheryl! And seriously the perfect confection to welcome Baby E. into this world! Thanks so much for participating in the shower – you gals definitely made my week! :)

  27. 32

    I am speechless! This is one stunning gorgeous cake! Mmmm!

  28. 33

    That is one seriously beautiful cake!!

  29. 34

    OH MY YUM!

  30. 35

    Looks delish. I made one similar a few weeks ago on my blog. Love Raspberry and chocolate together. This is a great Valentines Day cake. Enjoy!

  31. 36

    This looks amazing!

  32. 37

    That cake is almost too gorgeous too eat BUT of course I would never turn down an opportunity to enjoy some sweets! Thanks for sharing this recipe.

  33. 38

    Your buttercream looks broken. Flavors sound good though.

  34. 39

    Probably out of my baking wheelhouse but nonetheless this is one delightful looking cake that I’d love to spend a picking away at. Thanks for sharing it!

  35. 40

    Love this so much, I had to schedule it to pin on 3 different board! Absolutely beautiful!!

  36. 41
    Aleesha Banks says:

    I can’t wait to eat this. I am going to make this asap . I truly in love this super cute cake.
    Thanks a lot for sharing.

Trackbacks

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