Chocolate Marshmallow Cake

Today’s recipe is my first post as a new host of Save Room for Dessert from OuR kRAzy kitChEn. I am beyond excited! Baking is a passion of mine, so when I emailed Tamy about the possibility of being a part of OuR kRAzy kitChEn, and she responded with an offer to be a host, I jumped at the chance.  Just a little bit about me – I’ve been blogging over at my site, Louanne’s Kitchen, since February, and it’s been more fun and rewarding than I ever could have imagined. I’m married to Brett and I’m a mom to Andrew, and by day, I’m a librarian; we live in south Louisiana, just across Lake Pontchartrain, north of New Orleans. My cooking style is varied – I love to try new ethnic dishes – my current favorite is curry – but I also make many dishes passed down from my Sicilian & French grandparents. I’m looking forward to meeting you all and can’t wait to try out the delicious recipes I’ve found here!

Now, on to the reason we’re all here…

Chocolate Marshmallow Cake
9 tablespoons unsalted butter, softened
1 teaspoon vanilla
1/2 cup sugar
1 large egg
2 tablespoons agave syrup
2 1/2 cups self-rising flour
1 1/4 cups milk
2 tablespoons cocoa
1/4 cup cold brewed coffee
2 cups mini marshmallows

Chocolate Glaze
4 oz bittersweet chocolate, chopped
2 tablespoons unsalted butter
  • Preheat oven to 350 degrees.
  • Lightly grease a 9″ springform pan and set aside.
  • Cream butter, vanilla, sugar, egg, and agave syrup until light and fluffy.
  • Stir in half of the flour and half of the milk, then stir in remaining flour and milk.
  • Place half of the batter in a separate bowl, and stir in the cocoa and 1/4 cup cold, brewed coffee.
  • Dollop alternate spoonfuls of each batter into prepared pan.
  • Using a butter knife, swirl through the batter to make a marbled effect.
  • Bake for 45 minutes, remove from oven, and spread on marshmallows.
  • Return cake to oven, and bake for an additional 5 minutes.
  • Remove from oven, cool for 10 minutes, and drizzle on chocolate glaze.
  • Allow to cool for an additional 15 minutes before removing side of pan.
  • While cake is cooling, make glaze by melting chopped bittersweet chocolate and butter together in a small saucepan over low heat.
  • Drizzle with chocolate glaze and allow to set before serving.
  • Enjoy!

This looks so scrumptious Louanne! Chocolate marshmallow cakes always remind me of devil dogs. It sure would cure the raging sweet tooth I have going on right now!


Thank you all for the kind comments! I’m so happy to be a part of such a great group of cooks.

I’m sorry I didn’t give a substitute for the agave syrup in the recipe itself. You can use light molasses, Lyle’s golden syrup, or even corn syrup as a substitute. I’m sure honey would work, as well, but the flavor may be affected, not in a bad way, but just a little different.

~3 Sides of Crazy~

Welcome aboard Louanne! This cake looks and sounds decadently amazing. Hubby is oohing and aahing over my shoulder with pleading eyes so I know this is going on my menu plan soon. Thanks for such a mouth watering recipe.