Gluten Free • Paleo • Sugar Free • Dairy Free
It’s Saturday night and the boys and I are baching it.
I’m sitting on the couch, in my trackies and ugg boots watching ‘Sex and the City’ repeats.
My belly’s full of cake and my legs are sore from too many jump squats.
I’m pretty sure the boys have gone to sleep; well they’re quiet at least although 2 year old S might be sleeping in a drawer (his favourite new game is to pull ALL of the clothes out of the drawers and replace them with a cushion and make himself comfy for the night).
It’s a very quiet Saturday night in for this tired, boring mummy.
A far cry from my 20′s… but I wouldn’t have it any other way.
Can I confess something to you?
I have no idea what a hostess cake is. It’s not something we have in Australia, but thankfully we do have Pinterest and Pinterest told me to make this (don’t worry I don’t think Pinterest is a real person).
How can you go wrong with Chocolate Cake, Chocolate Marshmallow and Chocolate Frosting?! A Triple Chocolate Hostess Cake.
This Triple Chocolate Hostess Cake involves some construction. When the cake is cooled cut a ring out of the cake using plates as a guide. Make sure you don’t cut the cake too deep. The cuts only need to go 1/2 way. Remove the cut segments carefully as they will be used once the marshmallow is piped in.
If you’ve never made Marshmallow don’t be scared. It’s not that hard and quite forgiving. Marshmallow sets quickly so you need to pipe into the space immediately. The Chocolate Marshmallow recipe is quite large and you only need a small bit for the cake so have a tray ready to set the extra.
- 1 Chocolate Ring Cake (see recipe below)
- 1/4 Serve Chocolate Marshmallow (see recipe below)
- 1 serve Chocolate Frosting (see recipe below)
- 4 Eggs, separated
- 1/3 Cup Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/3 Cup Milk (of choice)
- 1/2 Cup minus 1 Tablespoon Coconut Flour
- 1/4 Cup minus 2 teaspoons Cocoa
- 2 teaspoons Baking Powder
- Only 1/4 is needed so either use part of an egg white or spread the rest of the marshmallow in a tin.
- 3/4 Cup Maple Syrup or Honey
- 100ml Water
- 2 Tablespoons Gelatine
- 100ml Water
- 1 Egg White
- 2 Tablespoons Cocoa
- Extra: Cocoa and Arrowroot for dusting
- 1 large ripe Avocado (or 2 small ones)
- 1 tablespoon Vanilla Extract
- 1/4-1/3 cup Cocoa, unsweetened
- 1/4-1/3 cup Maple Syrup
- 1-2 Tablespoon Coconut Cream/Milk
- Using a small plate says a guide, cut out a ring shape from the centre if the ring cake (see photos for guide). DO NOT cut all the way through the cake; only 1/2 way down.
- Remove the segments of cake and retain.
- Remove the pip from the Avocado and spoon the pulp into a blender.
- Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
- Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
- Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
- Add the whipped coconut cream and whisk until fluffy (2-3 minutes).
- Store in fridge until ready to use.
- Make the Chocolate Marshmallow and use IMMEDIATELY.
- Spoon the chocolate Marshmallow into a piping bag and pipe evenly into the cut out ring in the cake. Any remaining marshmallow can be spread into a baking tray and allowed to set.
- Return the cut segments of cake to the ring, placing them on top of the Marshmallow. The cake segments may need to be trimmed on the underside to sit flush (don't worry if they sit a bit up as the frosting will cover it.
- Spread the frosting all over the cake.
- Store in an airtight container at room temperature.
- Preheat oven to 175C/350F
- Grease a 20cm cake ring tin.
- Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
- Slowly add the maple syrup; 1 spoonful at a time.
- Mixture will triple in size and form peaks.
- Add the vanilla extract and whisk on medium/high until combined.
- Add egg yolks, 1 at a time, whilst still whisking. Add the next yolk only once the previous one has been combined.
- Add the milk whilst still whisking.
- In a separate bowl, sift the dry ingredients together.
- Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).
- Turn the whisk to medium/high again and whisk for 30-60 seconds to make a fluffy mixture.
- Pour into a greased and lined 20cm/8 inch cake ring tin.
- Bake for 25 - 30 min, or until skewer comes out clean.
- Allow the cake to cool before removing from the tin.
- Place the egg white in a clean bowl of a stand mixer with a whisk attached.
- Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
- Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
- Once boiling, add the gelatine mixture and whisk to combine.
- Bring to the boil again and boil for 30 seconds.
- Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl. DO NOT pour the hot mixture directly on the egg as it will cause it to cook and curdle.
- Once added turn to high and whisk for 5 minutes.
- Turn off and sift the Cocoa over Marshmallow mixture.
- Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
- USE IMMEDIATELY and pipe/spread into the ring cake.
- With the left overs- Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
- Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
- Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
- Store in an airtight container at room temperature for up to 3 days.
- The Marshmallow recipe makes way more than the cake requires. Either use part of the egg white or set the extra marshmallow for a sweet treat.