Chocolate Blackcurrant Cake with Marshmallows

chocolate blackcurrant cake |

I admit that it looks like I was very lazy when I made this cake. I simply took my sachertorte recipe and swapped out both the filling and the topping. I needed a birthday cake and had started out with a different recipe. When I took the cake out of the pan it fell apart and the whole kitchen was covered in crumbles in no time. I feel a bit cheap for posting an almost identical recipe again, but what’s the use of a recipe blog if you only make every recipe once? And at least the jam recipe is new.

blackcurrant jam |

Blackcurrant Jam (makes 1 jar):
300 g (10.6 0z) fresh or frozen blackcurrants
300 g ( 1 1/2 cups) sugar
100 ml water

Place the ingredients in a pot and bring to a boil. Cook for 30 minutes and then transfer to a sterilised glass jar. Seal and let cool completely before using.

chocolate blackcurrant cake |

Chocolate Blackcurrant Cake with Marshmallows

(makes one 20 cm or 8 inch round cake)

For the cake:
110 g (1/2 cup) refined coconut oil (softened), cubed
125 g (1/2 plus 1/8 cup) sugar
120 g (1/2 cup) plain soy yoghurt
1-2 teaspoons vanilla extract
150 g (5.3 oz) chocolate (70%)
2 tablespoons soy milk
2 teaspoons baking powder
1/4 teaspoon salt
180 g (1 1/2 cups) flour

150 g (5.3 oz) blackcurrant jam

For the topping:
200 g (7 oz.) dark chocolate, divided
2 tablespoons vegetable oil
a handful or two of mini marshmallows

Preheat the oven to 180°C (350°F). Grease a 20 cm (8 inch) round pan and set aside.
In a bowl combine coconut oil and sugar. Use a hand-held mixer to cream together these two ingredients.

Add yoghurt and vanilla and beat again. The mixture should look a bit curdley now.

Set aside and melt the chocolate. Pour into the yoghurt mix still using the hand-held mixer, beat well to combine. Then mix in the soy milk.

Sift together baking powder, salt, and flour and add to the remaining ingredients. Beat very well until the batter is smooth and no lumps remain. Please be aware that this batter is supposed to be very thick. Don’t add more liquid.

Pour the batter into the prepared pan and use a large spatula to smooth the batter. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Let the cake cool completely before removing it from the pan.

Remove the cake and place it upside down on a cooling rack. Use a large serrated knife to carefully slice the cake in half. Use a large spatula to remove the upper half and place it on a second cooling rack or a piece of parchment paper.

Heat the jam in a small sauce pan. Spread on the bottom half of the cake. Place the second half on top.

Keep the cake on the cooling rack and set aside.

Melt 3/4 of the chocolate together with the vegetable oil. Frost the cake. sprinkle the marshmallows on top of the cake. Melt the remaining chocolate and drizzle over the marshmallows. Store in the fridge until the chocolate is set.

17 thoughts on “Chocolate Blackcurrant Cake with Marshmallows

  1. Too bad your first cake fell apart (I hope it still tasted OK) – but this sounds like a recipe that’s worth making again! Absolutely nothing lazy about that.

  2. Recycling recipes is perfectly fine if you ask me. It shows that a recipe stands the test of time and that it’s versatile. So no complaints from me! Plus, it’s a beautiful cake – and those mini marshmallows are so cute!

  3. i love the idea of chocolate + black currant. Black currant is such a European flavor to me – but it’s practically never found here in the states. You can definitely hunt down currant jam though – if you just go to a store with a fancy jam selection. Another beautiful creation! <3

  4. So um….nothing about this cake looks lazy! So many of my blog recipes are rehashes of older blog recipes so I think this is totally valid. I’ve been behind on my blogroll with MoFo, but every time I saw that first picture in my feed I had to control my drooling. Every cake should be covered in marshmallows!

  5. I love the look of everything you’ve posted for Mofo! Beautiful photography. I’ve posted my take on your Lapsang Souchong tofu today. I’m so excited to find a vegan sachertorte recipe. When my dad was alive he loved to go to Vienna on holiday and I always made him one for his birthday. I will make one in October when his birthday would have been :)

  6. looks delicious – and I love seeing bloggers and the evolution of their recipes and ways of serving a cake (or dish) in different ways – change is often incremental and cooking is no exception

  7. Der Kuchen sieht einfach Klasse aus, da läuft mir das Wasser im Mund zusammen!
    Ich habe auch schon mal eine Sachertorte gemacht. Die war wirklich sehr, sehr lecker! Aber durch die vielen Kalorien bleibt das ein Festtagskuchen! :D
    Aber mit den Marshmallows als Topping sieht das richtig süß aus! Klasse Idee!

  8. This looks amazing. Could I use softened vegan margarine in place of the coconut oil? I do not tolerate coconut oil well, it makes me feel super sick if I have something with too much in it.

  9. Oh gosh, this looks perfect. Chocolate & marshmallows are up there with my very favourite combinations so I would be going back for more than one slice for sure! Also even if this one is similar to another of your recipes it may appeal to different people, the lure of the mallows is strong!!

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