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.

Nutriscore Rating: 43/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour and baking powder; set aside.

Step 3

Dissolve instant coffee granules in milk and set aside to cool slightly.

Step 4

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.

Step 5

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 6

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.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops.

Step 8

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Step 9

Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 10

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.

Step 11

Set the melted marshmallow mixture aside to cool slightly.

Step 12

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.

Step 13

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.

Step 14

Refrigerate the assembled cake for at least 30 minutes to set.

Step 15

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.

Step 16

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.

Step 17

Refrigerate the finished cake for an additional 15 minutes to set the glaze. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1559.3g)

Amount per serving	% Daily Value*
Calories	4855.3

Total Fat 235.1g	0%
Saturated Fat 135.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1099.0mg	0%
Sodium 1238.6mg	0%
Total Carbohydrate 619.0g	0%
Dietary Fiber 12.8g	0%
Total Sugars 420.6g
Protein 49.8g	0%

Vitamin D 212.6IU	0%
Calcium 425.2mg	0%
Iron 13.5mg	0%
Potassium 1582.4mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 4.2%

Carbs: 51.7%