Chocolate & Marshmallow Cake

Instructions

For the Chocolate Cake:

1. Line a 7-in (18cm) square pan with parchment paper. Set it aside. 
2. Preheat the oven to 350°F (180°C). 
3. Combine the milk and oil in a large bowl. Microwave for about 40-60 seconds or until warm. 
4. Add the cocoa powder and, using a wire whisk, mix until completely dissolved.
5. Add the yogurt, sugar, and vanilla. Whisk until well combined.
6. Whisk in the egg until well combined and smooth. 
7. Sift the flour, baking powder, baking soda, and salt over the mixture. Whisk gently until just combined. Don’t overmix the flour. 
8. Pour the batter into the prepared pan and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Let it cool completely at room temperature, unmold the cake, remove the parchment paper, and cut it into two layers. 
10. Place the first cake layer onto a serving plate inside a square cake ring lined with wax paper only on the sides. If you don’t have a cake ring, you can tightly adjust a wax paper strip around the cake and fix it with adhesive tape. I suggest using wax paper or parchment paper greased with vegetable oil or cooking spray. This way, the marshmallow won’t stick to the paper. 
11. Store the prepared cake in the fridge while making the marshmallow filling. 

For the Marshmallow Filling:

1. Pour the water into a microwave-safe bowl. Sprinkle the gelatin on top and stir until well combined. Let it sit at room temperature for about 3 minutes so the gelatin can absorb the water. 
2. Microwave the mixture for about 20-25 seconds until warm. Don’t overheat the gelatin, or it may lose its setting power. 
3. Pour the warm mixture into the bowl of an electric mixer, and add the sugar and vanilla. 
4. Beat at medium speed for about 10 minutes until it forms a white and fluffy mixture with soft peaks. 
5. Immediately spread the marshmallow over the prepared cake and place the second cake layer on top. 
6. Cover with plastic wrap and refrigerate for about 2 hours to set the filling. 

For the Chocolate Ganache Frosting:

1. Combine the chocolate and heavy cream in a medium bowl. Microwave in 30-second intervals, stirring until smooth. 
2. Add the butter and stir until smooth. The heat of the chocolate will melt the butter. 
3. Let it sit at room temperature for about 2 hours or refrigerate for 30-40 minutes, stirring occasionally until thick enough to spread over the cake. Don’t refrigerate for too long, or it will be hard to spread the frosting. 
4. Remove the cake ring and the wax paper. Frost the cake and decorate it with chocolate.