A gooey chocolate cake for any special occasion. There won’t be a crumb left after any party with a cake like this one.
250 g unsalted butter , plus extra for greasing
150g dark chocolate (50%)
300g caster sugar
6 large eggs
150g self-raising flour
4 tablespoons cocoa powder
For the filling
300g of 50% dark chocolate, plus extra for shaving over the top
100g of rice puff cereal
4 tablespoons of cream
20g of butter
400g of white marshmallows
Preheat the oven to 160°C
Grease 3 thin 8 inch cake tins and line the bases with parchment paper.
For the sponge, melt the chocolate in a large heatproof bowl with the butter and sugar over a pan of gently simmering water until smooth.
Remove the bowl from the heat and leave to cool for 10 minutes, then, using an electric hand whisk at high speed, one-by-one beat in the eggs until combined.
Sift in the flour and cocoa with a good pinch of sea salt and beat for a short while until just combined.
Pour into the prepared tins and bake for around 35-45 minutes, or until an inserted skewer comes out ever so slightly gooey. Remove from the tins and allow to cool on a wire rack.
For the filling. Place the marshmallows in a saucepan with 50ml of water and melt over a low heat constantly stirring until completely dissolved.
For the crispy chocolatey rice layer, break up the chocolate and melt with the butter and cream in a large heatproof bowl over a pan of gently simmering water until smooth and glossy.
Leave to cool for 5 minutes (to avoid soggy rice cereal), then stir in the puffed rice until evenly coated. Divide the mixture onto the layers and spread out evenly across the tops, going right to the edges.
Now lay on the marshmallow onto each layer. Place the cake onto a nice cake stand and stack the layers on top of each other pressing them down well. Top it with some chocolate shavings and finish with a homemade bunting for the occasion.