Fudgey chocolate, raspberry & toasted marshmallow layer cake

Here’s a moorish little number I whipped up for my colleague birthday. It’s fair to say that I’ve take my office-cake-making-responsibilities very seriously…

151011_Choc Raspberry Marshmallow fudge layer cake_2

Building the layers

The final 'ermaaaagaaawd' result

The final ‘ermaaaagaaawd’ result


Serves: 20 people (or one hungry hungry hippo)
Time: Around 5 hours (including oven time and cleaning… so much cleaning!)
Basic order:
Night prior
1. Bake cakes.
2. While cakes are baking, make chocolate fudge.
3. Once cakes are baked, used the cakes tins to press down on and flatten the top of each cake.
4. Allow both cake and fudge to cool overnight.
Day of
5. Divide each of the cakes in two to create four layers.
6. Make raspberry buttercream.
7. Assemble layers (with buttercream, raspberries and chocolate fudge between each layer).
8. Lightly ice top and sides of cake, place in fridge for 15 minutes to firm up.
9. Coat it once more with the remaining frosting.
10. Cover top of cake with chocolate fudge and allow it drizzle naturally down the sides.
11. Make meringue.
12. Pipe dollops of marshmallow onto the top of the cake. Blow torch them (while laughing hysterically*).

*Optional, but encouraged.

CHOCOLATE CAKE (recipe more-or-less pinched from Donna Hay)

2 thoughts on “Fudgey chocolate, raspberry & toasted marshmallow layer cake

  1. nadiamc says:

    I think I’ve put on a couple of kilos just by looking at it! I might try this out for my daughter’s birthday party. I like that much of it is done the night before. How would it go in the heat? Does it need to be kept refrigerated or is a cool-ish room enough? (Her birthday is in January…)

    Liked by 1 person

    • thefakerybakery says:

      How lovely!! It should hold up ok in a a cool-ish room for a couple of hours. Otherwise, I’d recommend keeping it cool in your fridge and taking it out an hour before serving to let it soften a little. Cakes are at their yummiest at room temperature 🙂


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