Ingredients

Cake

• 220g dark chocolate, melted
• 260g plain flour
• 1 tsp bread soda
• 1 tsp baking powder
• Pinch salt
• 170g butter, soft
• 100g soft brown sugar
• 200g caster sugar
• 75ml vegetable oil
• 3 large eggs
• Dash vanilla
• 230ml hot water

Marshmallow meringue

• 3 large egg whites
• 120g caster sugar
• 65ml water
• Dash vanilla

Method

1. Preheat oven to 180C/ 160C fan.
2. Grease and line a 9” loose bottom cake tin.
3. Into the bowl of your Kenwood Go mixer, fitted with the paddle attachment, cream the butter and sugar until soft.
4. Add the eggs, one at a time, mixing between each addition.
5. To this add the melted chocolate and mix to combine.
6. Sieve in the flour, baking powder, soda, salt & mix.
7. To this, add the oil and vanilla and mix.
8. Add in the water and mix to combine.
9. Pour this wet batter into the prepared tin and bake fin the preheated oven for 80 minutes.
10. Keeping in mind the centre of this cake will be soft and gooey, so inserting a skewer will not work here. When you shake the tin, there should still be a slight wobble in the centre of the cake.
11. Once baked, remove and allow to cool. 
12. For the marshmallow meringue, add the water and sugar to the saucepan and bring to a boil for 2 minutes.
13. Add the eggs to the bowl of the Kenwood Go mixer, fitted with the whisk attachment and whisk to stiff peaks.
14. Pour the hot sugar syrup onto the eggs and continue to mix until cold.
15. Then, place a generous dollop of the marshmallow meringue on top of the cooled cake and blow torch the marshmallow to toast. 
16. Enjoy!