Marshmallow, Peanut Butter and Chocolate Cake

This cake was sort of a "throw together" cake as i just sort of cade up what i was doing as I went along. The cake is fairy simple to make and the result is really yummy and a little bit different to your usual sponge cake with butter icing. The cake is best the day made as the texture of the marshmallow changes slightly over night. 

Marshmallow, Peanut Butter and Chocolate Cake 

200g castor sugar
180g softened butter
2 whole eggs + 1 egg yolk, beaten together lightly
220g plain flour, sifted
1 1/2 tsp baking powder, sifted
1/2 buttermilk
1 tsp vanilla extract

Chocolate Peanut Butter Filling

70g dark chocolate, roughly chopped
70g cream
1/3 cup peanut butter

Marshmallow Icing

125g castor sugar
2 large egg whites
1 tsp vanilla extract

pre-heat oven to 180c. Grease and line two 22cm cake tins.
Cream together the butter and sugar until light and fluffy. Add the egg a few tablespoons at a time then beat on high for about 1 minute. Tip in the flour, baking powder and butter milk and fold to combine and until the batter is smooth. Divide between the cake tins and spread out evenly. Bake for 20 minutes or until a skewer inserted comes out clean. Leave to cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.

To make the filling, put the chocolate in a bowl and set aside. Heat the cream until just boiling then pour over the chopped chocolate. Leave to sit for a few seconds before mixing until all the chocolate is melted. Stir in the peanut butter. Leave to sit to cool and thicken slightly.

To make the marshmallow icing, whisk the egg whites and sugar together to combine them. Place the bowl over a pot of simmering water, whisking constantly. After about 3 minutes, it should feel smooth with no gritty bits left from the sugar if you rub a bit of the mixture between your fingers. Transfer the bowl to a stand mixer and whip on a high speed. Keep whipping until the base of the bowl is room temperature to the touch and you have stiff, shiny peaks. set aside.

spread the chocolate peanut butter filling on top on one of the cakes and place the other cake on top. Press down slightly to sandwich the cakes together. Spread over the marshmallow icing, lifting the pallet knife up in a quite motion to create peaks around the cake. Garnish with toppings of your choice.

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