This no-bake chocolate marshmallow layer cake is one of those effortless desserts that looks impressive but requires very little work. With its silky chocolate exterior, creamy marshmallow filling, and soft chocolate layers, it delivers a rich flavor while staying surprisingly light. This cake is ideal for occasions when you want a beautiful dessert without turning on the oven. It’s also a great make-ahead treat because the texture becomes even better after a few hours of chilling.
The combination of soft chocolate layers with the marshmallow cream creates a pleasant contrast in every bite. The cake slices beautifully, revealing the layered pattern inside. This dessert also appeals to both adults and kids, making it perfect for family gatherings, celebrations, or weekend treats. It keeps well in the refrigerator, so you can prepare it the day before serving.
Ingredients
Chocolate layer:
- 200 g crushed chocolate biscuits or soft chocolate cake crumbs
- 3 tablespoons cocoa powder
- 100 g melted butter
- 100 ml milk
- 2 tablespoons sugar (optional depending on sweetness preferred)
Marshmallow filling:
- 200 g marshmallow fluff or melted marshmallows
- 150 ml heavy cream
- 1 teaspoon vanilla
Chocolate coating:
- 200 g chocolate
- 2 tablespoons butter
Instructions
Start by preparing the chocolate layer. In a large bowl, mix the crushed chocolate biscuits or cake crumbs with cocoa powder and sugar. Pour in the melted butter and milk, then mix until the texture resembles a soft dough. It should be moldable but not too sticky. Press this mixture evenly into the bottom of a lined cake pan, forming the first layer.
For the marshmallow filling, whisk the heavy cream until it becomes thick and fluffy. Fold in the marshmallow fluff or melted marshmallows, along with vanilla. Mix gently until the cream is smooth and evenly combined. Spread this mixture over the chocolate base, smoothing the top with a spatula. If you want more layers, alternate the chocolate mixture and marshmallow filling until you reach the top of the pan.
Cover the cake with plastic wrap and refrigerate it for at least two hours. This step is important because it allows the layers to firm up, making the cake easy to slice. If left overnight, the texture becomes even more stable and the flavors blend beautifully.
When the cake is set, prepare the chocolate coating. Melt the chocolate and butter together using a double boiler or microwave. Stir until smooth and glossy. Pour the melted chocolate over the cold cake, letting it flow naturally down the sides. Use a spatula to smooth the top if necessary. Return the cake to the refrigerator so the coating can harden.
Once the chocolate shell has set, the cake is ready to serve. Slice with a warm knife for clean, neat cuts. Each slice reveals the beautiful layers that make this cake visually striking. The flavor is rich but not overly heavy, making it enjoyable for all ages.
Serving suggestions
This cake pairs wonderfully with a cup of coffee or a glass of cold milk. You can also top slices with whipped cream, fresh berries, or chocolate shavings for an extra decorative touch. For a festive presentation, consider adding caramel drizzle, nuts, or powdered sugar on top.
Storage
Keep the cake in the refrigerator, covered, for up to four days. It does not freeze well because of the marshmallow filling, so refrigeration is best.