Step #1
Sponges:: Prepare three 6-8inch round baking trays and pre-heat the oven on 160c.
Step #2
Place the all the ingredients into a bowl and beat for 1-2 minutes to form a smooth batter. Split the mix equally between the prepared trays and bake for 22-25 minutes.
Step #3
Remove from the oven and allow to stand for 10-15 minutes before tipping out onto a cooling wire.
Step #4
Chocolate Frosting:: Place all the ingredients in a mixer bowl and beat for 8-12 minutes until you have a smooth mixture which can form stiff peaks.
Step #5
Optionally: Prepare a piping bag with a large star pipping tip (10-15mm) and add in the remaining cream cheese frosting, after filling & coating the cake. Assembly:: Place one sponge on your serving plate. Spread couple tablespoons of the frosting on the first layer. Top with the second cake layer; repeat the process. Top with the third cake layer. Spread the frosting on the top and all around the cake. You can add a boarder around the bottom of the cake.
Step #6
Place the marshmallows in a microwavable bowl and put them on high temperature for 10 seconds at a time (for us it took 25-30 seconds) until melted. Leave to cool for a couple minutes. With clean hands, carefully pick up a little of the marshmallow fluff at a time and press it between your palms and pull apart. Once the fluff is stretched to a web like consistency start pulling your palms around the cake so the marshmallow sticks on. We finished ours with some edible sugar eyes for an extra spooky look.
