Raspberry Marshmallow Chocolate Layer Cake

Instructions

1. Chocolate cake
   Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
2. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water.
3. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
4. Raspberry sauce
   In a medium saucepan, add the sugar and water and bring to boil while the sugar dissolves. Add in your raspberries and bring to the boil, stirring occasionally. Remove raspberry sauce from heat and strain to remove excess pips. Set aside.
5. Marshmallow fluff
   Fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add your eggs whites, caster sugar and cream of tartar. Whisk together. Then pop the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. As the egg whites heat, whisk gently by hand the entire time. You’ll want to heat the egg whites to 65 C / 150 F which you can test by sticking a candy thermometer into the mixture or go by feel (the mixture should be hot to the touch) – should be around 5-6 minutes.
6. Then remove the bowl from the saucepan and place the mixture in the base of a stand mixer (or simply use a hand beater) and beat on medium speed for approximately 5 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds.
7. Chocolate frosting
   To make the frosting, place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside to cool a little.
8. Once the butter is very pale and creamy, add one cup of icing sugar and one tablespoon of milk and beat on low until the sugar is incorporated and then beat on medium speed until combined. Next, add the rest of the sugar, one cup at a time, and the milk, one tablespoon at a time, until thick and creamy. Next, add your melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through.
9. To assemble
   Using a serrated knife or cake leveler, carefully level the top of your two cakes. Then cut them in half so you have four cake layers. Place one layer of cake on a cake board, and drizzle a few tablespoons of raspberry sauce over the top. Spread over a layer of marshmallow fluff, then carefully place another layer of cake on top. Repeat with raspberry sauce and marshmallow fluff. Place another cake on top and repeat with raspberry sauce and marshmallow fluff. Place your final cake layer on top. Place your layer cake in the fridge for 20 minutes before frosting.
10. Next, frost your entire cake with your chocolate frosting. Use a cake scraper to remove extra frosting from the sides of your cake, if you like the naked cake look like I’ve done. Pop into the fridge for 15 minutes. Keep any leftover chocolate frosting.
11. Chocolate ganache
    Finely chop the dark chocolate and place in a heatproof bowl. In a small saucepan, add the cream and place on a medium heat until the cream is simmering but just before it starts to boil. Immediately pour the warm cream over the chocolate, cover the bowl with a plate and leave it to sit for 3-5 minutes. Then, whisk the chocolate cream mixture until smooth and creamy.
12. To decorate
    Carefully pour chocolate ganache over your cake, letting it drip over the sides. Decorate top of cake with fresh raspberries and chocolate pieces.  Pop any leftover chocolate frosting in a piping bag with a round tip and pipe frosting on top of cake to finish it off.