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Award Winning Chocolate Marshmallow Cake - Recipe of the week

Award Winning Chocolate Marshmallow Cake  

Submitted by Robert Burke Regional Training Services Manager South 

This cake serves 8 – 10 people and is best made the day before you plan on eating it, giving it plenty of time to allow the glaze to set fully. Allow plenty of time for all of the steps to take place and when placing the cakes together if it is possible, get  someone to help you as it can get quite slippy as the heat melts the marshmallow centre. This recipe won 1st prize in my local village fayre three years running (2013 – 2015), I was always asked to make it for village fundraising events where cake stalls were held. It became a firm favourite in the village.  

If you are looking to make a nut free the Walnuts can be missed out and it won’t make any difference to the overall cake, the coconut can also be easily left out. If you want to change the overall flavour try using a flavoured hot chocolate, for example Whittards' Peanut butter, or Whittards' Raspberry Ripple or you can use a White Hot Chocolate powder.  




350g Soft Margarine  

2 x 23cm Cake Tins  

90g Finely Chopped Walnut 

4 Large Skewers  

60g Rich Tea Biscuits – Finely Crushed 

Baking Parchment  

165g Light Soft Brown Sugar 

Medium Saucepan 

215g Self-Raising Flour 

Small heat proof Mixing Bowl 

200g Caster Sugar 

Electric Whisk    

30g Coco Powder 

Chocolate Glaze 

¼ Teaspoon of Baking Powder 

225g Broken Plain Chocolate  

4 Eggs 

45g Butter 

100g Desiccated Coconut 

3 Tablespoons of Water  

75g Mini Marshmallows 

3 Tablespoons of Icing Sugar  


  • Preheat your oven to 180C / 350F / Gas 4  
  • Grease and line both cake tins bases 
  • Crush biscuits using blender or in a freezer bag using a rolling pin 
  • Melt 120g of butter over a low heat in the saucepan  
  • Remove from heat and mix in biscuit crumbs and walnuts and brown sugar  
  • Divide the crumbed mixture equally in to the two tins and pat down to make a base, place in fridge to assist the setting for 10 minutes 
  • Using a mixer or electric whisk beat Flour, Caster Sugar, Coco Powder, Baking Powder, Eggs, Coconut and remaining Margarine together, beat for 1 minute 
  • Spoon the mixtures evenly in to the two cake tins 
  • Bake for approximately 30 minutes – Check the cake by inserting a skewer into the cake and pulling it out, if it is clean the cake is ready  
  • Remove the 1st cake from the tin and place on a cooling rack with this biscuit base facing up 
  • Evenly place the Marshmallows on the biscuit 
  • Immediately place the second cake biscuit side facing down sandwiching the marshmallow centre  
  • Using the 4 skewers secure the two cakes together to prevent the top cake slipping whilst the marshmallows melt 
  • Cool the cake then place in the refrigerator until completely cool  
  • After about 60 minutes start to prepare the glaze  
  • Using a small bowl placed over a simmering pan place the chocolate, butter and water, 
  • Melt the contents till smooth stir constantly 
  • Remove the bowl from the heat and allow to cool to room temperature  
  • Sift in the icing sugar and beat with a spoon 
  • Beat until the glaze has a spreading consistency 
  • Remove skewers from the cake and spread the glaze over the top and sides of the cake 

Using a metal pallet knife you can get a reflective shine on the glaze.  

The cake can be served with fresh strawberries, cream or ice cream or just perfect on its own.   

Enjoy this devilishly tasty cake with a glass of Prosecco or Sparkling Non-Alcoholic White Wine! 

Why not try a virtual coffee morning? Grab a cuppa and a slice of cake and use Skype, Teams or WhatsApp to video call friends and catch up?


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