1. Chocolate and marshmallow cake
You will need:
1 cup plain flour
1 cup sugar
2 eggs
½ cup unsalted butter
2oz unsweetened chocolate
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened applesauce
1 package miniature marshmallows (white)
1 teaspoon vanilla extract
For the glaze
½ cup sugar
2 tablespoons butter
2 tablespoons milk
¼ cup chocolate chips
How to:
Preheat the oven to 350ºF.
Melt the dark chocolate in the microwave.
In a bowl, combine the flour, baking soda, baking powder, and salt.
In a larger bowl, beat the eggs, sugar, vanilla, and the applesauce. Stir in the melted chocolate and mix well.
Stir in the flour mixture and mix well.
Pour the cake mix into a 13×9 inch baking pan and let it bake for 20-30 minutes. You can also try the toothpick test to check if the cake is ready.
Set half-a-cup of marshmallows for the glaze and sprinkle the rest on the cake.
Heat a saucepan and add in milk, sugar, butter, and bring it to a boil. Let it boil for one and a half minutes and remove from heat.
Stir in the remaining marshmallows and the chocolate chips to the milk and butter mix. Stir until the marshmallows melt and pour it over the cake immediately.
The glaze will harden as it cools.
2. Inside-out strawberry cake
You will need:
1 ½ cups plain flour, with some extra for the pan
1 stick unsalted butter
1 cup sugar
3 eggs, large
½ cup low-fat buttermilk
1 cup fresh strawberries, hulled and finely chopped
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon vanilla extract
½ teaspoon salt
3 pints vanilla ice cream, softened
1 tablespoon raspberry jam
How to:
Preheat the oven to 350ºF.
In a bowl, combine the flour, baking soda, baking powder, and salt.
Whisk the butter and sugar into a fluffy mixture using an electric mixer. To this, add one egg at a time, while mixing continuously.
Divide the flour mixture into three portions and buttermilk into two. Stir in the flour and the buttermilk alternately, starting and ending with the flour mix. Mix until smooth.
Butter and flour a baking pan and pour the cake mix into it. Bake for 30 to 40 minutes, or until it is fully done.
Let the cake cool for 15 minutes. Use a long serrated knife to cut the cake horizontally, into two rounded halves.
In the meantime, mix the strawberries and jam.
Line a nine-inch springform pan with waxed paper and place the bottom half of the cake, with the sliced side facing up, in it.
Spread half the ice cream on top of the cake in the pan and spread strawberry mix on top of the ice cream.
Spread the remaining ice cream on both sides of the other portion of the cake. Place this portion of cake on top of the other half in the pan.
Smoothen the cream on top and decorate it with some sliced strawberries. Freeze it for six hours before serving.
