Chocolate stout cake with a marshmallow web
Chocolate stout cake with white chocolate buttercream and a marshmallow web.
Active time1 h 15 min
Cooking30 min
Total3 h 30 minResting : 1 h 30 min
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Ingredients
- 360 g unsalted butter for the icing
- 110 g unsalted butter for the batter
- 3 egg whites
- 3 eggs
- 240 g white sugar for the icing
- 140 ml chocolate stout
- 3 tbsp unsweetened cocoa
- 200 g white chocolate
- 100 g dark chocolate
- 280 ml water
- 1 tsp vanilla extract
- 280 g plain flour
- 25 g black fondant icing
- ½ tsp fine salt
- 170 g white sugar for the batter
- 170 g soft brown sugar
- 2 tsp bicarbonate of soda
- 100 g small white marshmallows
Preparation
Let the batter butter soften. Bring the measured water to a boil. Heat the oven to 180 °C. Whisk cocoa into boiling water, add stout and cool slightly. Melt dark chocolate over simmering water. Beat batter butter with both batter sugars and vanilla. Add eggs one at a time, then cooled chocolate. Mix flour, bicarbonate and salt. Add alternately with the cocoa liquid.
110 g unsalted butter for the batter3 eggs140 ml chocolate stout3 tbsp unsweetened cocoa100 g dark chocolate280 ml water1 tsp vanilla extract280 g plain flour½ tsp fine salt170 g white sugar for the batter170 g soft brown sugar2 tsp bicarbonate of soda- oven
- kettle
- bowls
- saucepan
- mixing bowl
- mixer
- small saucepan
Line three twenty-centimetre round tins with baking paper. Divide the batter between them and bake for about 30 minutes until a skewer comes out clean.
- round tins
- baking paper
- oven
- skewer
Rest in the tins for 10 minutes. Turn out onto a rack and cool completely before filling.
- round tins
- rack
Let the icing butter soften. Separate the egg whites from the yolks. Melt white chocolate over simmering water and cool slightly. Whisk whites and sugar for the icing over simmering water until the sugar dissolves. Remove and beat until cool and tripled in volume. Gradually beat in the softened icing butter, then white chocolate, until smooth.
360 g unsalted butter for the icing3 egg whites240 g white sugar for the icing200 g white chocolate- saucepan
- bowls
- whisk
- mixer
Stack the three cake layers with buttercream between them. Cover the top and sides with the remaining buttercream. Smooth with a spatula and chill for 60 minutes until firm.
- serving plate
- spatula
Melt the marshmallows over simmering water, stirring. Cool until safe to touch. Stretch small amounts between your fingers into strands and drape over the cake. Shape a spider from black fondant and place on the web.
25 g black fondant icing100 g small white marshmallows- saucepan
- bowl
- spoon
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration