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Kim-Joy’s super easy chocolate cake (with marshmallow pigs)

Name: Kim-Joy’s super easy chocolate cake (with marshmallow pigs)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 20
Ingredients: For the cake; Softened butter, for greasing; 350g plain flour; 430g caster sugar; 80g unsweetened cocoa powder; 2 tsp baking powder; 1½ tsp bicarbonate of soda; 1 tsp fine salt; 220ml whole milk; 1 tbsp white wine vinegar or lemon juice; 105ml neutral-tasting oil (such as sunflower or rapeseed oil); 2 medium eggs; 1 tbsp vanilla bean paste or extract; 250ml freshly made hot instant black coffee (or just use boiling water); For the ganache; 300g dark chocolate, finely chopped; 300ml double cream (or coconut milk, if vegan); 2 tbsp golden syrup, optional; For the marshmallow pigs; Pink marshmallows, various sizes (see Kim-Joy’s Tips. Check they are vegetarian or vegan if need be) Quick icing (40g icing sugar mixed with 1 tsp water); Pink icing; Mini pink marshmallows (see Kim-Joy’s Tips. Check they are vegetarian or vegan if need be); Black edible ink pen; Specialist kit; 2 x 23cm cake tins

By: Baker, cookbook author and Bake Off star, Kim-Joy

Published: 5 Dec 24
Updated: 5 Dec 24

Kim-Joy’s super easy chocolate cake (with marshmallow pigs)

“This is the ultimate chocolate cake – so moist, with a real cocoa hit and a soft, tender crumb. With no mixer, no fuss and minimal washing up, this is the cake for those low energy or busy days. Complete with rich, shiny ganache and the sweetest, squishiest marshmallow pigs.” Kim-Joy

Bring the fun to dessert time with Kim-Joy’s cheesecake lagoon, topped with edible sea creatures.

Easy
December 2024

Test kitchen approved

Serves 20
Hands-on time 30 min, plus cooling. Oven time 35 min

Bring the fun to dessert time with Kim-Joy’s cheesecake lagoon, topped with edible sea creatures.

Vegetarian

Nutrition: per serving

Calories: 349kcals
Fat: 16g (9.5g saturated)
Protein: 5.2g
Carbohydrates: 44g (30g sugars)
Fibre: 3.6g
Salt: 0.1g

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Before you start

Kim Joy’s Tips Can be made gluten free by using a gluten-free flour blend plus ½ tsp xanthan gum. To make it vegan see recipe below.

Adding golden syrup to the ganache helps to keep it shiny.

You can use marshmallows of all different sizes to make the pigs, and, depending on the size of the pig, you may want to use different techniques for the ears and nose. For mini pigs, it’s easiest to pipe on the pink ears and nose

Before you start

Kim Joy’s Tips Can be made gluten free by using a gluten-free flour blend plus ½ tsp xanthan gum. To make it vegan see recipe below.

Adding golden syrup to the ganache helps to keep it shiny.

Ingredients

For the cake

Softened butter, for greasing
350g plain flour
430g caster sugar
80g unsweetened cocoa powder
2 tsp baking powder
1½ tsp bicarbonate of soda
1 tsp fine salt
220ml whole milk
1 tbsp white wine vinegar or lemon juice
105ml neutral-tasting oil (such as sunflower or rapeseed oil)
2 medium eggs
1 tbsp vanilla bean paste or extract
250ml freshly made hot instant black coffee (or just use boiling water)

For the ganache

300g dark chocolate, finely chopped
300ml double cream (or coconut milk, if vegan)
2 tbsp golden syrup, optional

For the marshmallow pigs

Pink marshmallows, various sizes (see Kim-Joy’s Tips. Check they are vegetarian or vegan if need be) Quick icing (40g icing sugar mixed with 1 tsp water)
Pink icing
Mini pink marshmallows (see Kim-Joy’s Tips. Check they are vegetarian or vegan if need be)
Black edible ink pen

Specialist kit

2 x 23cm cake tins

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Method

Heat the oven to 190°C/170°C fan/gas 5. Grease the base and sides of the cake tins with butter, then line the bases with a circle of baking paper.
Whisk together the flour, sugar, cocoa, baking powder, bicarbonate of soda and salt in a large bowl. Add the milk, vinegar/lemon juice, oil, eggs and vanilla, then whisk again until combined. Add the hot coffee/boiling water and mix until everything is combined. The batter will be thin and runny – this is normal and what you want for a moist cake.
Once combined, immediately divide the batter evenly between the prepared tins and bake for 35 minutes until the cake slightly comes away from the sides of the tin and a skewer inserted into the centre comes out dry.

Leave the cakes to cool in the tins for 15 minutes, then turn out on to a wire rack and peel off the baking paper. Leave to cool completely.
Meanwhile, make the ganache. Put the chopped chocolate and cream into a microwaveable bowl. Heat in 15-second bursts, stirring well each time. Stir in the golden syrup (if using) until combined.
Next, make the marshmallow pigs. Take a large marshmallow and, using a little quick icing, stick a mini marshmallow on to the front for the face. To create the ears, use scissors to cut a mini marshmallow in half diagonally, then stick these pieces on with a little more icing. Use pink icing to pipe on the squiggly tail and nose. You can draw the face using a black edible ink pen.
Once the cakes are cool, use a sharp or serrated knife to trim off the tops so that they’re level. Set aside the cut off pieces aside for later. Pour a little ganache on to your chosen serving board, then place a layer of cake centred on top. Spread a thin layer of ganache over the cake, then sandwich with the second layer. Generously pour the ganache over the top and sides.
To decorate, carve into the cake to create a slide or a muddy lake (or anything you like). Use the reserved cake cut-offs to build height, using ganache to stick it all together. Cover everything in more ganache, then decorate with the marshmallow pigs.
Store in an airtight container at room temperature for around 3 days. It will keep for longer in the fridge, but will taste best at room temperature.