Gooey Chocolate Marshmallow Cake (Print Version)
# Ingredients:
01 -
1 cup soft cream cheese.
02 -
2 teaspoons vanilla essence.
03 -
1/2 cup melted butter.
04 -
3/4 cup granulated sugar.
05 -
1 cup graham cracker crumbs.
06 -
2 eggs.
07 -
1 1/2 teaspoons cornstarch.
08 -
3/4 cup mini chocolate chips.
09 -
2 cups chewy marshmallows.
10 -
10 ounces warmed fudge topping.
11 -
1/2 cup sour cream.
12 -
3/4 cup heavy whipping cream.
13 -
1/2 cup light brown sugar.
14 -
32 ounces softened cream cheese.
15 -
2 tablespoons cornstarch.
# Instructions:
01 -
Set your oven at 325°F and let it heat up.
02 -
Use some grease or spray for your 9-inch springform pan.
03 -
Blend graham crumbs, melted butter, vanilla, and brown sugar together.
04 -
Push the mixture into the bottom and sides of the pan.
05 -
Scatter marshmallows and chocolate chips across the crust.
06 -
Whip cream cheese until creamy, then add sugar and cornstarch. Beat in the eggs one by one, followed by sour cream, vanilla, and heavy cream.
07 -
Pour the prepared cream cheese mixture on top of the crust.
08 -
Bake for around 90 to 95 minutes using a water bath for even cooking.
09 -
Turn off heat, open the door halfway for 10 minutes, then rest it outside for another 10 minutes. Loosen edges with a knife and let it cool for an hour.
10 -
Turn broiler on, add warmed fudge and marshmallows to the top, and toast them for about 30 seconds.
11 -
Let it cool fully before putting it in the fridge to chill for 4 hours.
# Notes:
01 -
A water bath is key for the smooth texture. Don’t crack the center with a knife. Cooling in steps keeps it from splitting. Make it a few days before and top it when serving.