Chocolate cake with marshmallows

Ingredients:

Cake

• 2 and 1/4 cups sugar
• 120 g of dark chocolate
• 1.5 tsp vanilla extract
• 3 tbsp. cake flour, sifted
• 4.5 tsp baking powder
• 3/4 tsp salt
• 220 g of butter at room temperature
• 4 large eggs at room temperature
• 3/4 cup whole milk

Divine glaze

• Protein of 3 large eggs at room temperature
• A pinch of salt
• 3 tbsp. sugar
• 3 tablespoons white corn syrup
• 3/4 teaspoon white vinegar
• 1/3 cup miniature marshmallows (about 30 pcs.)
• 1.5 tsp vanilla extract

Preparation:

1. In a small saucepan, combine 1 cup water, 0.5 cups sugar, chocolate, and vanilla. Place over medium heat and heat, stirring constantly, until the chocolate melts. Remove from the heat and let cool.
   
   Preheat oven to 175°C.
   
   Prepare three 22cm cake pans. Spray the insides with cooking spray and line them with parchment paper. Spray the paper with cooking spray.
2. Sift the flour, baking powder, and salt into a bowl. In the bowl of a stand mixer, combine the butter and the remaining 1 3/4 cups sugar. Beat until smooth. Add the eggs one at a time, beating well after each addition. Then add the cooled chocolate mixture and mix until smooth. Alternately add the flour mixture and milk, starting with a third of the flour, then half the milk, and then the flour again. Mix thoroughly each time.
3. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. You can tell when the cakes are done by the appearance; they will pull away from the sides of the pan. Alternatively, insert a toothpick into the center of a sponge cake; it should come out clean. Cool the cakes in the pans on a wire rack for 10 minutes, then remove them to a wire rack, remove the parchment paper, and let them cool completely before frosting. Assemble the cake by brushing each cake with frosting, then spread it over the top and sides of the cake.

4. Divine glaze

   
   Place the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat until smooth but not stiff, with stiff peaks forming.
   
   In a large saucepan, combine the sugar, 3/4 cup water, corn syrup, and vinegar. Stir until the sugar dissolves. Then heat the syrup until it reaches the hard-ball stage (230°F on a candy thermometer), about 12 minutes. The caramel will stretch out like a long string when you reach for a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. Using a mixer on high speed, fold the syrup into the egg whites. Beat well and add the vanilla.