A soft chocolate cake is soaked in tea, topped with marshmallow, and covered in a perfect chocolate glaze for a dessert delight.
Chocolate Marshmallow Cake, aka Penguin Cake, is one of my top 3 favorite cakes. I got the recipe from my dear cousin D. from 2pots2cook.com years ago when we were just girls learning to cook. I made it so many times ever since that I can’t even remember. 
The cake consists of chocolate sponge which is soaked with tea+rum mixture to make it super moist. It is topped with marshmallow topping (not using store-bought marshmallows) and a Secret Foolproof Chocolate Glaze.
One of the key factors of this cake is that you pour some prepared tea over it. I add about 2-3 Tbsp of rum to the tea, (if you don’t like to use rum, use just tea instead). I recommend using black or green or Roiboos tea. Herbal or fruit teas are not good for this because they will make the cake taste funny. You don’t need to wait for cake to cool to pour tea over it or top it with meringue. But it does have to cool before pouring chocolate glaze over it.
Click here for the chocolate glaze recipe.
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Soft Chocolate Marshmallow Cake
- Total Time: 45 minutes
- Yield: 16–20 pieces 1x
Description
A soft chocolate cake is soaked in tea, topped with marshmallow, and covered in a perfect chocolate glaze for a dessert delight.
Ingredients
CHOCOLATE SPONGE:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/3 cup cocoa powder
- 1 cup (190 g) butter or margarine
- 1 cup sugar
- 4 large egg yolks
- 1 cup milk
- 1 1/4 cups black, green, or rooibos tea, brewed and cooled
- 2-3 tablespoons rum (optional; replace with more tea if preferred)
MARSHMALLOW TOPPING:
- 4 large egg whites
- 1 1/2 cups sugar
CHOCOLATE GLAZE:
- 4 oz (115 g) semi-sweet or dark chocolate, chopped
- 2 tablespoons vegetable shortening or coconut oil
Instructions
CHOCOLATE SPONGE:
- Combine flour, baking powder, and cocoa powder in a bowl. Set aside.
- Beat butter and sugar until fluffy. Add egg yolks one at a time. Beat in milk.
- Add flour mixture. Mix just until incorporated — do not overmix.
- Pour into a greased and floured 9×13-inch (23×33 cm) cake pan and bake for 18–20 minutes in a preheated 350°F (175°C) oven.
- Combine the brewed tea with the rum. Pour the tea mixture evenly over the hot cake. (You do not need to wait for the cake to cool before doing this.)
MARSHMALLOW TOPPING:
- Beat egg whites to stiff peaks. Add sugar and beat a little more.
- Place the mixture over a double boiler and cook, stirring constantly, for 4–5 minutes. The mixture should be hot but the egg whites should not curdle.
- Pour over the cake (still warm is fine) and smooth with a spatula. Let cool completely before adding the glaze.
CHOCOLATE GLAZE:
- Melt the chopped chocolate with the vegetable shortening in a double boiler or microwave in 30-second bursts, stirring between each, until completely smooth.
- Pour the glaze over the cooled cake and spread evenly. Allow to set at room temperature or refrigerate for 15 minutes to firm up.
Notes
Use black, green, or rooibos tea for soaking — herbal or fruit teas will make the cake taste off. You can pour the tea over the hot cake and top it with marshmallow right away, but the chocolate glaze must go on only after the cake has fully cooled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cake, Chocolate
- Cuisine: American
Frequently Asked Questions
Can I use a different type of tea for soaking the cake?
It’s recommended to use black, green, or rooibos tea, as herbal or fruit teas can alter the cake’s flavor negatively.
Do I need to let the cake cool before soaking it with the tea and rum mixture?
No, you can pour the tea and rum mixture over the cake while it is still warm.
What is the purpose of adding rum to the tea for this recipe?
The rum enhances the flavor and moisture of the cake, but if you prefer not to use alcohol, you can simply use tea.
i loved eating this cake thanks a lot for sharing ite recipe
How much cocoa powder? I only see a question mark.
It is 1/3 cup, happy baking!
looks yummy but would you explain the ? mark for the cocoa.. I’m not sure what you mean.
thanks!
It is 1/3 cup, happy baking!