Wednesday, 15 July 2015

Dairy free, egg free Chocolate fudge birthday cake with marshmallow frosting

 Seven months ago if you'd asked me for a dairy free, egg free chocolate cake I'd have looked at you like you were asking for the moon on a stick. And here's todays post - dairy free, egg free chocolate cake. Oh the learning curve we're on. It's a good one too - densely chocolatey, with a fudgey consistency that's not too ooey gooey (technical term), topped with sweet, creamy marshmallow frosting and hundreds and thousands of hundreds and thousands. What more could any husband want.

However, I do feel that this post should come with a caveat. With a letter from my Mum. It's not proper baking. Not the way I do it. Please meet - the boxed cake mix...

Oh Betty Crocker, you don't know how much I wanted this not to work. But it did. And beautifully. And you know what - as much as a year ago, I'd have (silently) judged a blog post purely about cake mix - I get it now. I've always believed in inclusivity - for years my Guides had soya milk in their cakes, bakes and scrambled eggs because we had a girl with lactose intolerance. Similarly we are a completely nut free unit as I have three with nut allergies. I've never made anyone's additional needs the crux of who they are - just ensured they're included in everything by making appropriate adjustments that ensure they don't stand out. And for us these cake mixes do just that.

So, here's my 'recipe' for Chocolate fudge birthday cake with marshmallow frosting 
(serves 16)

1 box Betty Crocker Devil's food cake mix
1 can/ 300ml(ish) Cherry coke

Preheat the oven to 160 degrees
Grease and line 2, 8 inch sandwich tins

Empty the cake mix into a big mixing bowl, and pour in the coke. Using electric beaters or a hand whisk, mix until smooth (three minutes using my electric beaters)
Split the batter between the tins and bake in the preheated oven for 28 minutes

Remove from oven, allow to cool in the tins and then turn out onto a wire rack. These are really light cakes so do be careful or the layers will tear.

Marshmallow frosting

200g marshmallows - check the packet to make sure they're dairy free. Ours were from Sainsburys
3-4 tablespoons of rasperry jam - seived so there's no pips (or use a seedless one)
4 tablespoons of almond milk

Tip all three ingredients in a pan, and pop over a low heat. Stir constantly as the marshmallows melt until you have a smooth mixture.
Remove from heat and allow to cool, stirring occaisionlly.
When cold, spoon about a third in between the cake layers, and pour the rest over the top of the cake - this isn't a frosting you want to be epically tidy - part of the gloriousness is that it's quite casual.
Top with hundreds and thousands of hundreds and thousands.

Enjoy your dairy free, egg free birthday cake.

Up on Friday - an Apple and sweet mixed spice 'Wacky cake' - also dairy free and egg free


Madeleine Morrow said...

This will be very useful for a child I know who is off dairy and gluten and just about everything else. Will pass on the recipe.

Janice Pattie said...

ooh marshmallow frosting, I haven't tried that sounds fun.

Lucy Allen said...

Box mix cakes made with fizzy drink are also very popular with slow cooker bakers in various Facebook groups I'm a member of bizarrely!


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