Marshmallows make an irresistible icing for this rich sponge cake
(21 votes)
Cook: 1 Hour
Serves: 20
Price: 23p per serving
Nutritional Information
Each 66g serving contains
Energy
892kj
213kcal
892kj
213kcal
11%
Fat
7.3g
7.3g
Med
10%
10%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
20.5g
20.5g
High
23%
23%
Salt
0.37g
0.37g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1351kj/323kcal
Typical energy values per 100g:
1351kj/323kcal
Ingredients
200g McDougalls Self Raising Flour
250g Billington's Golden Caster Sugar
1½tsp bicarbonate of soda
110g Cadbury Bournville Cocoa
2 eggs, beaten
250ml skimmed milk
125ml vegetable oil, plus extra for greasing
1tbsp vanilla extract
200g Asda Classic Flavour Marshmallows
4 light digestive biscuits, crumbled
30g Dr. Oetker Fine Cooks' Milk Chocolate, finely chopped
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease 3 x 20cm loose-bottom sandwich cake tins and line with nonstick baking paper.
2
In a bowl, mix together the flour, sugar, bicarbonate of soda, cocoa, eggs, milk, oil and vanilla. Stir in 250ml boiling water until smooth, then divide evenly between the prepared tins.
3
Bake for 25-30 mins or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack, peel off the paper and allow to cool completely.
4
Put the marshmallows in a nonstick pan over a low heat and melt for 2 mins.
5
Spread ⅓ of the melted marshmallow on each layer of sponge, then top with the biscuits. Sandwich the layers together, then sprinkle over the chocolate to serve.