Triple Chocolate Hostess Cake

yield:1 Cake
servings:6
prep time:30 min
cook time:30 min
ready in:60 min
Ingredients
  • TRIPLE CHOCOLATE HOSTESS CAKE INGREDIENTS 1 Chocolate Ring Cake (see recipe below) 1/4 Serve Chocolate Marshmallow (see recipe below) 1 serve Chocolate Frosting (see recipe below)
  • Chocolate Cake: 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
  • Chocolate Marshmallow: 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
  • Chocolate Frosting: 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
Directions
  • Triple chocolate hostess cake: 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.
  • 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.
  • Chocolate Cake: 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.
  • Chocolate Marshmallow: 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.
  • Chocolate Frosting: 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.

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