6oz (170g) Butter
6oz (170g) Golden caster sugar
1 tbsp Caramel or golden syrup
3 Large eggs
4oz (110g) Self raising flour
2oz (60g) of Dark cocoa powder (Green and Blacks or Divine work well).
3 tbsp milk
3oz (85g) Dark chocolate cut into small chunks, choc drop size ( Most of a Green and Blacks
100g bar of 70% Dark chocolate minus one tasting segment :-D)
Bag of Marshmallows- about 12 marshmallows for this amount
Preheat oven to a moderate temperature 160c/140c Fan/325F/Gas Mark 2.
Grease and line cake tin. This recipe was made in a 12 x 9 inch ( 30cm x 23cm ) oblong pan.
Cream the sugar and butter together, add the syrup and whisk in. Whisk in the eggs one at a time. Mix
in half the flour and cocoa with the milk. Fold the rest of the flour with the chocolate chips.
Put into tin and place in centre of oven. Check after 20 minutes. Cook until risen and a skewer comes
While the cake is still warm turn cake out onto fresh piece of greased baking parchment and
remove original parchment from cake. Cut in half and place marshmallows over one half leaving
a gap around marshmallow because they will spread. Fold other half of cake on top of
marshmallows using parchment to help you. If there isn't enough warmth left in the cake to melt
the marshmallows return to the oven for 5 minutes. Cool cake and place in fridge. When cold and
marshmallow has reset, cut into squares.