marshmallow
Hot chocolate:
2 cl whiskey
2 cl chocolate liquor
1.5 tsp cacao powder
2 tsp sugar
2.5 dl milk
0.25 tsp vanilla extract
5 minimarshmallows
Combine the milk, cocoa, sugar, salt, and vanilla in a saucepan.
Heat until steaming hot, then remove from heat and stir in the liquors. Pour the hot chocolate into a mug and top with 5 mini marshmallows.
Cake:
4 eggs
1.5 dl sugar
1 dl wheat flour
1 dl potato starch
0.5 dl cacao powder
2 tsp baking powder
1 tsp sea salt
20 cm diameter pan
15 cm diameter pan
Marshmallow frostingen:
1 jar marshmallow fluff (200g)
55 g butter
2 dl icing sugar
1 tsp vanilla extract
Sand:
10 digestive crackers
Cake:
Turn on the oven to 150 C. Prepare the two pans with butter and parchment paper and set them aside.
Melt the butter and chocolate in a medium saucepan, then add the granulated sugar, brown sugar and cacao powder and mix until everything is smooth and incorporated. Take the pan off the heat and add the coffee, mix and then let it cool for a bit.
Now, blend all the dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl.
Start adding the eggs to the warm chocolate-coffee blend, one at the time and make sure it’s all combined before adding the next one. Lastly add the dry ingredients. Divide the batter between the pans, I added 8dl to the big one and the rest about 3.5 dl to the smaller one.
Put the pans in the oven.
Check the batter after 40 minutes, mine was in the oven for about 45minutes.Let the cakes cool completely in the pans, put them in the fridge to help.
When the cakes are completely cooled down, cut off the tops to level them. Cut out the castle shape from the smaller cake.
Sand:
Pulse the Digestive crackers in the food processor until it looks like sand.
Marshmallow frostingen:
Beat butter and powdered sugar until fluffy, then add in the marshmellow fluff and vanilla and mix until blended.
Cover each cake with frosting one at a time. (This frosting is super sticky so it can be a little bit annoying work but it is worth it!)
You want to add the sand right away on the newly frosted cake and then put it into the fridge to cool down so the frosting doesn’t run down the sides!
Do this to both cakes and leave in the fridge until it’s time to assemble.
Put the smaller cake on the bigger one and add some shells as decoration.
Bars:
2 tbsp butter
180 g mini marshmallows
9 dl Cocoa Puffs or Nesquik
Line a 18*24 cm baking sheet with parchment paper. Melt the butter in a medium pan over low heat, add the marshmallows and stir until fully melted. Remove from heat and stir in the Cocoa Puffs, make sure to stir it all together really well or else you will get a marshmallow layer on the bottom of the pan and it’s not so tasty as one might think.
Press the cereal into the prepared baking dish with a spatula, then let it cool completely.
Cut it into 12 squares and serve :)