Chocolate Blackcurrant Cake with Marshmallows

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 (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 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

Method:
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.