Ugne's Chocolate Cake with Marshmallows and Peanut Butter Frosting

Ugne shares her delicious recipe which features a good dollop of Meridian Peanut Butter...


If I need a sweet fix I usually head in the direction of my good ol’ friend, CHOCOLATE!  This time, yet again, I took my trademark experimental route with some cupboard fillers I picked up recently whilst out shopping. This time, I used mini-marshmellows, Meridian’s Crunchy and Smooth Organic peanut butters, Meridian’s Date Syrup (a product which I was unfamiliar with until now) which turned out to be an amazing dicovery as an alternative to sugar sweetener.

As the first episode of the Great British Bake Off aired last night, we entertained some guests to celebrate the joyous(for them, but not so much for nervous ol’ Ugne) occasion. It is always strange to see yourself on a telly (the voice-recording sounded ever so strange), and knowing that another 10 million people are watching you, makes things even more tense ^_^ therefore, to calm myself down, i knew I needed to make something indulgent..a little something that I love, that indeed be a treat made of my ‘friend’…chocolate!

This cake is rather quick and fairly easy to make, therefore, with no further do, I got my apron on, and cracked on with preparation. First things first:

250g unsalted butter
200g unrefined soft brown sugar
150g meridian date ryrup
5 medium eggs
100g melted dark chocolate(at least 70% cocoa solids)
100g melted milk chocolate
1tsp vanilla bean paste
80g plain flour
70g peanut flour
100g mini marshmallows
1tsp baking powder
pinch of salt

For the frosting:
100g Smooth peanut butter
50g crunchy peanut butter
150g soft unsalted butter
~250g powdered sugar

For the chocolate ganache:
200g dark chocolate,
100g unsalted butter,
80ml double cream


Firstly, preheat oven to 170’C. Grease and line 2 loose bottom cake tins with baking paper.

Now, lets get started with the cake batter.

-Firstly, beat the butter and sugar well in the stand mixer with paddle attachment( approximately 8-10min) scraping the sides now and again for even incorporation. Longer you beat the butter, more airaited sponge you will produce.

-Add the date syrup, and beat for another 5 minutes.

-Then, in a small jug or bowl, slightly mix your eggs, and add slowly to the butter mixture little bit by little beating well between each addition.

-When you added the eggs, put vanilla, peanut butters and beat all on a medium speed for another minute. Then, slowly pour melted chocolate whilst the mixture is mixing to incorporate well.

-Remove the mixer bowl, sieve the flours and baking powder and fold in gently with a plastic spatula. Then, add the mini marshmallows, give a light swirl to spread around the batter and divide evenly between two prepared tins. Even the tops and bake in the oven for around 35-40 minutes. Check with wooden skewer. 

I warn, it will be rather gooey texture of the cake, and soft from marshmallow and date syrup… so do not dry it out by baking too long 

-When baked, cool down for 10 minutes in the tins, then turn out on the wire rack to cool completely before assembling.

Prepare the frosting by beating soft room temperature butter with peanut butters until light and smooth, add the powdered sugar and beat more until light fluffy consistency reached. cover with cling film and set aside until ready to use.

For chocolate ganache:

- In the medium bowl cut chocolate and butter to small pieces. Boil the cream in the saucepan and pour over the chocolate and butter. Mix until all is melted and nice smooth shiny chocolate ganache achieved.

-Assemble by spreading frosting on on of the cakes, then all over. Pour the gananche and let it run down.


This cake is fudgy and gooey amazingly flavoursome. And hint of peanuts works fantastic! Please try it, and let me know what you think!


Find more of Ugne's delicious and alternative recipes on her blog:


Ugne Bubnaityte is a contestant on this year's Great British Bake Off. Originally from Lithuania, Ugne now lives in Essex with her partner, also a bodybuilder and works as a PA and administrator. Ugne learnt to bake from her mother and grandmother who used Eastern European baking methods and utensils.