Welcome to a dessert lover’s dream come true with this Chocolate Marshmallow Strawberry Cake. This cake combines the richness of chocolate with the freshness of strawberries, all encased in a creamy, dreamy filling that will leave you craving more. Imagine a light and airy sponge cake layered with a luscious mixture of crushed chocolate marshmallows and tangy farmer’s cheese, perfectly complemented by juicy strawberries.

Topped with chocolate wafers, chocolate chips and fresh strawberries, this cake is a feast for the eyes and the taste buds. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this Chocolate Marshmallow Strawberry Cake promises to deliver a delightful experience. Easy to make and stunning to serve, this cake is a must-try for any dessert lover.

Tools & Equipment

24cm/9,5-inch springform pan
Cake ring
Cutting board
Fine mesh strainer
Hand-held mixer
Medium bowl
Parchment paper
Paring knife
Silicone spatula
Small bowl
Stand mixer fitted with the paddle & whisk attachment
Whisk
Wire rack

Recipe Tips

Proper Beating: When beating the eggs and sugar, make sure to beat them until they are truly thick and creamy. This step is crucial for the light and airy texture of the sponge cake.

Preparing the Strawberries: Wash, dry, and dice the strawberries just before incorporating them into the filling to maintain their freshness and prevent them from becoming too juicy.

Gelatin Powder: When adding the gelatin powder to the filling, ensure it is evenly distributed to help stabilize the mixture. This will help the filling set properly.

Chilling Time: Allow the assembled cake to chill in the fridge for at least 4 hours, but overnight is best. This helps the flavors meld together and allows the filling to firm up, making it easier to slice.

Decorating: Decorate the cake just before serving to keep the toppings fresh and vibrant.

Directions – How to Make Chocolate Marshmallow Strawberry Cake

Ingredients for the Base

All-Purpose Flour (405), the protein content in the flour forms gluten when mixed with liquid, which helps the cake rise and maintain its shape. Using a lower protein flour (such as 405) ensures a tender crumb.
Baking Powder helps the cake rise by producing carbon dioxide gas when it reacts with moisture and heat. This results in a light and airy texture.
Eggs provide stability and help bind the ingredients together. The proteins in eggs coagulate during baking, adding structure, while the fat and water content adds moisture and richness to the cake.
Granulated Sugar sweetens the cake and helps create a tender texture by inhibiting gluten formation. It also assists in leavening by creating air pockets when creamed with eggs.
Salt implifies the overall flavor of the cake and balances the sweetness from the sugar, making the flavors more complex and enjoyable.

Make the Base

Preheat the oven to 180°C/350°F. Line the bottom of a 24cm/9.5-inch springform pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on high speed until thick and creamy, about 5-7 minutes. Add the salt while beating.

Sift the flour and baking powder through a fine mesh strainer into the egg mixture and gently fold the dry ingredients into the mixture using a silicone spatula.

Pour the batter into the prepared springform pan and smooth the top. Bake for about 16-20 minutes. It’s done when a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven, release it from the pan, and let it cool completely on a wire rack.

Ingredients for the Filling

Strawberries add a juicy element that contrasts beautifully with the rich chocolate marshmallows and creamy filling. Their natural sweetness enhance the overall flavor profile.
Chocolate Marshmallows dissolve and blend into the filling, infusing it with a rich chocolate flavor and a hint of marshmallow sweetness. They also contribute to the creamy texture of the filling.
Farmer Cheese (or quark) adds creaminess and a slight tang to the filling, helping to balance the sweetness of the marshmallows and strawberries. Its texture is smooth and spreadable, which is ideal for a filling.
Gelatin Powder stabilizes the filling and gives it a firm, yet creamy texture. It helps the filling hold its shape and set properly, preventing it from being too runny.
Vanilla Sugar enhances the overall sweetness of the filling and adds a subtle vanilla flavor that complements the chocolate and strawberries. It also helps to round out the flavors and add depth.
Heavy Cream is whipped to create a light and airy texture in the filling. It adds richness and helps to combine all the ingredients smoothly, giving the filling its luxurious consistency.

Make the Filling

Wash, dry, and dice the strawberries on a cutting board. Remove the wafers from the chocolate marshmallows and set aside.

In a medium bowl, crush the chocolate marshmallows, then add the farmer cheese and half of the gelatin powder. Beat briefly with a hand-held mixer.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream with vanilla sugar and the remaining gelatin powder until stiff peaks form.

Fold the whipped cream into the marshmallow mixture using a silicone spatula. Fold in the diced strawberries with a silicone spatula.

Finish the Chocolate Marshmallow Strawberry Cake

Place the cake base on a cake platter and surround it with a cake ring. Spread the chocolate marshmallow strawberry cream over the cake base and smooth the top. Chill in the fridge for at least 4 hours, preferably overnight.

Take the cake out of the fridge and remove the cake ring. Garnish the cake with halved chocolate wafers, sliced strawberries, and chocolate chips.

Storing and Freezing Instructions for Chocolate Marshmallow Strawberry Cake

Storage: After assembling and decorating the cake, store it in the fridge. Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out. The cake will stay fresh in the fridge for up to 2-3 days.
Freezing Instructions: Wrap leftover cake tightly in plastic wrap, then a layer of aluminum foil to protect against freezer burn. Place the wrapped cake in an airtight container or a ziplock bag and freeze for up to 2 months. If you prefer to freeze individual slices, wrap each slice in plastic wrap and then in aluminum foil. Place the wrapped slices in a ziplock bag or container.
Thawing: To thaw the whole cake or individual slices, transfer from the freezer to the fridge. Let the cake to thaw overnight or for at least 6-8 hours. This slow thawing process helps maintain the texture and flavor. If you’re in a hurry, you can let individual slices thaw at room temperature for 1-2 hours. However, it’s best to avoid thawing the entire cake at room temperature to prevent the filling from becoming too soft.

My Summary for Chocolate Marshmallow Strawberry Cake

Difficulty: Simple.
Taste: The chocolate marshmallows provide a sweet, chocolatey flavor. It’s not overpoweringly rich but has just the right amount of chocolaty goodness. The strawberries bring a burst of fresh, fruity sweetness the farmers cheese adds a slight tanginess and creaminess that complements the sweetness of the chocolate and strawberries, creating a well-rounded taste. The sponge cake base is light and subtly sweet, providing a perfect foundation.
Texture: The sponge cake is airy and light, with a slight bounce that holds up well under the creamy filling. The filling is smooth, creamy, and slightly fluffy. It has a melt-in-your-mouth quality that’s both luxurious and satisfying. The strawberries add a juicy, slightly crunchy texture that contrasts beautifully with the creamy filling and the soft sponge cake.
Time: This timeline provides a comprehensive overview of the steps involved in making the Chocolate Marshmallow Strawberry Cake, allowing you to plan your baking session accordingly:

Making the cake batter: 15 minutes
Mixing the filling: 20 minutes
Baking time: 16-20 minutes
Decorating the cake: 10 minutes
Total Active Time: About 1 hour
Total Time (including chilling): At least 5 hours, or overnight

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