TUNNOCK'S (S'MORES) CHOCOLATE & MARSHMALLOW TEA CAKE

TUNNOCK'S (S'MORES) CHOCOLATE & MARSHMALLOW TEA CAKE

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352g Unsalted Butter

600g Caster Sugar

4 Large Eggs

333g Plain Flour

157g Cocoa Powder

2 & 1/2tsp Baking Powder

2tsp Baking Soda

1 & 1/4tsp Salt

160ml Milk

1tsp Vanilla Bean Paste

104ml Buttermilk

18 Digestive Biscuits

113g Unsalted Butter (Melted)

Beat the butter and sugar together until light and fluffy. Whisk the eggs and add to the batter. Sift in half of the dry ingredients, followed by the milk, buttermilk, vanilla paste and beat together. Sift in a remaining dry ingredients and beat for a final 20 seconds. Crush the the digestive biscuits and mix together with the melted butter. Separate the cake batter and biscuit crumbs in two and bake in separate cake tins at 200 degrees C for 40-45 minutes. While baking, cover the tops of the cakes with foil at the 30 minute mark to stop the tops from burning.

3 Large Egg Whites

1/2tsp Cream of Tartar

300g Corn Syrup

1tsp Vanilla Extract

Whip the egg whites and cream of tartar together until soft peaks form. Slowly add the corn syrup and continue whipping for another 3 - 4 minutes on a high speed. Add the vanilla extract and whip for another minute.

225g Unsalted Butter

187g Icing Sugar

300g Marshmallow Fluff

2tsp Vanilla Extract

4tbsp Double Cream

Beat the butter until light and pale. Add the icing sugar and beat on a high speed for 10 minutes. Add the vanilla and double cream and finally the marshmallow fluff.

300g Milk Chocolate

360ml Double Cream

Place the chocolate in a bowl. Heat up the double cream in a saucepan and bring to a boil. Once the cream has reached boiling point, pour over the chocolate and leave to sit for 5 minutes before mixing together. Leave to cool for 1 - 2 hours to thicken.

Tunnock's Milk Chocolate Tea Cakes

Strawberry Conserve

Marshmallow Fluff

100g Milk Chocolate (Melted)

Crushed Digestive Biscuits

Level and and cut the edges off the cakes. Frost the cake and create a crumb coat before leaving to chill in the fridge for an hour. Frost the cake the with the ganache. Cut the tea cakes in half and place around the base of the cake. Add several spoonfuls of strawberry conserve to the marshmallow fluff and place on top of the cake. Pour the melted chocolate on top of the marshmallow fluff and finish with crush digestive biscuits.