What’s not to love in that title?? Seriously. Gingerbread, Chocolate and Marshmallows. Heaven in a pan. We made this last night and I just had to share it with you.
This recipe came from last month’s “Everyday with Rachel Ray” and she has it on her website. So I want to be careful here not to infringe any copy-write laws – but I believe I can tell you the ingredients and then summarize the directions without getting into trouble. Sorry – just paranoid about those kinds of things.
- 1 stick (4 ounces) unsalted butter
- 1 1/2 cups flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 2 eggs, at room temperature
- 3 tablespoons unsulfured molasses
- 8 ounces chocolate bars, such as Hershey’s, broken into pieces
- 2 1/2 cups mini marshmallows
They have written this recipe for the grill – but my grill is on summer vacation right now so I used the oven and it worked great. Basically you mix your dry ingredients together, your wet ingredients together, and then combine everything – except the chocolate and marshmallows.
Bake the cake in an iron skillet at 350 degrees for 25 minutes. Take the cake out of the oven – test for doneness. Break up the chocolate into little pieces and layer over the top of the cake. Then cover the chocolate with marshmallows. We used more than the 2 1/2 cups they call for. Increase the temp to 400 and bake for 5 more minutes or until marshmallows are toasted.
Eat. While. Warm.
Here’s a picture of the side view.
It turned out wonderful, but here’s what I’m going to try next time. More chocolate on top. Just because. And I also think I might pour half the batter in, layer in some chocolate pieces, then pour the rest of the batter in, then bake. Just so there’s some creamy chocolate in the cake.
Oh and in my usual graceful style, in cutting the cake I ended up with marshmallow in my hair. How is that even possible?