Chocolate and marshmallow vanilla layer cake

Recipe from: 03 April 2013
chocolate cake

Ingredients 10
Servings 2
Minutes 00:20


Serving Change
  • 250
    Stork Bake
  • 1.5
    castor sugar
  • 3
    vanilla extract
  • 4
    large eggs
  • 3.5
  • 4
    baking powder
  • 1
  • For the topping:
  • 18
    store-bought marshmallow eggs
  • 3
    store-bought caramel filled Easter eggs


Beat Stork Bake and sugar together until light and fluffy. Add eggs one at a time while beating on medium speed. Add vanilla.

Sieve dry ingredients together and add into mixture, alternating with milk.

Spoon mixture into a 25cm lightly greased baking tin and bake for 50-60 minutes in an oven preheated at 180*C. Test with a cake tester pin and leave to cool for about 15 minutes. Turn over cake onto a cooling rack and slice cake into two layers.

Topping: Place 9 marshmallow eggs on each layer. Stack the one layer onto of the other and place in the oven for 10 minutes on 190*C until the marshmallow eggs have melted down the sides of the vanilla cake.

Allow to cool. Place 3 caramel-filled eggs (optional) on top for garnish.

Reprinted with permission of Koekies en Cream. To see more recipes, click here.


Read more on: recipe  |  cakes  |  bake  |  easter  |  chocolate

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.