Coffee Mallow Torte
Indulge in the irresistible charm of a Coffee Mallow Torte, a decadent dessert that artfully balances bold coffee flavors and fluffy marshmallow cream. This stunning layer cake features tender coffee-infused sponge layers that are sandwiched and coated with an airy marshmallow filling, made from melted mini marshmallows folded into luscious whipped cream. A rich, glossy coffee-chocolate glaze cascades down the sides, adding a luxurious finish to this impressive treat. Perfect for coffee lovers and dessert enthusiasts alike, this torte is ideal for celebrations or special gatherings. Serve it chilled or at room temperature for a show-stopping dessert that’s sure to delight every palate.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 3 Eggs
- 1.5 teaspoons Baking powder
- 2 teaspoons Instant coffee granules
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 3 cups Mini marshmallows
- 1.5 cups Heavy cream
- 0.5 cup Powdered sugar
- 4 ounces Semisweet chocolate
- 1 tablespoon Butter (for glaze)
- 0.25 cup Strong brewed coffee
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour and baking powder; set aside.
Dissolve instant coffee granules in milk and set aside to cool slightly.
In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the coffee-infused milk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the marshmallow filling. In a heatproof bowl, combine 3 cups of mini marshmallows and 1/2 cup of heavy cream. Heat over a double boiler, stirring constantly, until melted and smooth.
Set the melted marshmallow mixture aside to cool slightly.
Whip the remaining heavy cream (1 cup) with the powdered sugar until stiff peaks form. Fold the whipped cream gently into the cooled marshmallow mixture until fully incorporated.
Place one cooled cake layer on a serving plate. Spread half of the marshmallow filling evenly over the top. Place the second cake layer on top and spread the remaining filling over the top and sides of the cake.
Refrigerate the assembled cake for at least 30 minutes to set.
For the coffee glaze, combine semisweet chocolate, butter, and brewed coffee in a heatproof bowl. Heat over a double boiler, stirring constantly, until melted and smooth.
Allow the glaze to cool slightly until it thickens to a pourable consistency. Pour the glaze over the chilled cake, letting it drip down the sides.
Refrigerate the finished cake for an additional 15 minutes to set the glaze. Serve chilled or at room temperature.
Nutrition Facts
Calories |
4855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 619.0 g | 225% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 420.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 425 mg | 33% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
