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Gill Bland

Dark Chocolate Marshmallow Cake

Posted by Gill Bland Friday, 14th February 2014

I wanted to cook Mr Pigling-Bland a valentine’s cake. Not wanting to second guess his stomachs deepest desires, I thought I'd ask him what his favourite cake was out of all the ones I've baked. Was it the one carefully iced to look like a painting by a favourite artist, or perhaps a skilfully piped cupcake? No, it was one of the messiest most embarrassing cakes that I have ever foisted upon his colleagues. It was a leaving cake for Mr B and his colleague that looked like a child had drawn on the top of it and where I ran out of icing to do the sides properly. So, maybe it's true when they say that it's the heart behind the baking that makes it taste good.


I've recreated a version of the cake for Valentine ’s Day. It only uses one egg, and it is 6 inch diameter so you'll be able to get through it before it goes stale without having to share it with anyone except the object of your affections. It's got a deep chocolaty heart with depth added by the nutty rye flour. To contrast, it has the lightest fluffiest marshmallow butter cream icing. Just like a great relationship - solid, reliable and comforting at the core, but with plenty of fun and frivolity around the edges. Hmm...I don't think my calling is in valentine’s cards or relationship advice – I'll just stick to the baking. Enjoy!


Makes one 6inch diameter cake

 Dark Chocolate Marshmallow Cake

For the cake:

55g butter

50g caster sugar

50g soft brown sugar (or use all caster sugar)

1 egg

20g self raising flour

35g plain flour

30g rye flour (or use 65g plain flour)

½ tsp bicarbonate of soda

25g cocoa powder

75g vanilla flavoured greek yoghurt (I used Total's FruYo)

2 tbsp milk

Chocolate chips (optional)


For the icing:

250g butter (room temperature)

500g icing sugar


1 jar marshmallow fluff (213g) from the 'international' section of large supermarkets.


Preheat the oven to 160C Fan / 180C / Gas Mark 4


Cream the butter and sugars until very pale and fluffy.

Add the egg and mix slowly until combined.

In another bowl mix all the dry ingredients (flours, bicarb, cocoa).

Mix the dry ingredients into the creamed mixture (it's fine to use and electric mixer)

Loosen the yogurt with the milk and stir the thick liquid into the rest of the ingredients.

It will be quite a stiff mixture, but you can add an extra couple of tbsp or milk if you're worried.

If you are using chocolate chips, stir these through now.

Grease the tin and spoon the mixture in.


Bake for 40mins or until a skewer comes out clean


Beat the sugar and icing sugar together until really fluffy.

It will take a long time to get really fluffy, you may want to splosh a little milk in to help it, but only do a tbsp or so at a time.

Spoon in the jar or marshmallow fluff and beat again.


When the cake is cool, slice into 4 thin layers and pop in the freezer.

After at least 30min take out and layer the marshmallow icing between each tier and then smooth it around the edges.

To decorate I dipped a heart shaped cookie cutter into a little water, then some cocoa, then stamped it on the cake. 

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