Chef Nur’s Chocolate Cake with Marshmallow Coffee Fluff

11 July, 2022 / words by IALH Editorial Team

Recipe & Images by Nur Kasim

This dessert is all the treats in one! Chocolate and marshmallows, what more could you want?




40 min prep / 20 min baking


Serves 6


For the cake

50g water (hot)
2 tsp instant coffee
1 egg
75g sugar
1tsp vanilla

50g oil
75g flour
20g cocoa powder
1 tsp baking soda
1/2 tsp salt

For the soak

50g water
25g sugar
5g cocoa powder
2 tsp instant coffee

For the marshmallow coffee fluff

75g egg whites (from two large eggs, you can also use pasteurised egg whites)
175g sugar
2 tsp instant coffee
1 tsp vanilla


To make the cake

  • Preheat oven to 160 C (320 F).
  • Mix the hot water and instant coffee, set aside.
  • Whisk the egg, sugar and vanilla for 2-3 minutes or until pale and fluffy. Add the oil and whisk until combined, then the water and coffee and whisk again until combined.
  • Now add the flour, cocoa powder, baking soda and salt and whisk until combined.
  • Bake in a parchment-lined baking tin (mine was 17×17 cm or 6-7 inches) for 20 minutes or until a toothpick comes out clean.

To make the soak

  • Make the soak while the cake is baking.
  • Whisk all ingredients together, let it come to a boil, set side.
  • When the cake is done baking and still hot, poke holes all over the cake with a thin knife and pour the soak over.
  • Let the cake cool completely before making the marshmallow fluff.

To make the marshmallow fluff

  • Add all ingredients to a heatproof bowl.
  • Place the bowl over a saucepan with simmering water (on medium heat) and stir for about 5-6 minutes or until the mixture reaches 70 C (160 F). If you’re using pasteurized egg whites, you won’t need a thermometer, but make sure most sugar granules are dissolved.
  • Take the bowl off heat and whisk using a handheld mixer or a stand mixer until the mixture is cool to the touch and can hold stiff peaks. This takes about 5-10 minutes depending on your mixer.
  • Pipe the fluff on the cake and torch it with a blowtorch (this is optional).
  • Chill the cake for an hour or two to get sharp and pretty slices.
  • You can decorate with strawberries, freeze-dried raspberries, and dried apples sliced and dusted with freeze-dried raspberry powder.

Bon Appétit!


IALH Editorial Team


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