Method

• 1.
  Preheat oven to 190°C/170°C fan-forced. Grease an 18cm round cake tin. Whisk the eggs, sugar and vanilla seeds in a stand mixer fitted with the whisk attachment on high speed for about 5 minutes, until light and fluffy.
• 2.
  To check whether the mixture is ready, lift the whisk and drizzle the mixture back onto itself. If it sits on top without immediately sinking back into the rest of the mixture, it’s ready.
• 3.
  Sift the flour, cocoa powder and 1/2 tsp fine salt into a medium bowl, then gradually add to the whisked egg mixture. Mix a small amount of the batter into a small bowl with the melted butter, then fold all the butter into the batter to incorporate.
• 4.
  Add the marshmallows, chocolate, peanuts and raspberries and gently fold them through batter until evenly distributed. Transfer mixture to the prepared tin and bake for 30-35 minutes until a skewer inserted into centre comes out clean. Leave to cool completely at room temperature.
• 5.
  For the chocolate ganache, bring the cream to the boil in a saucepan over medium heat. Put the chocolate in a heatproof bowl. Pour the hot cream over the chocolate and whisk until the chocolate is completely melted and incorporated.
• 6.
  Cover with plastic wrap touching the surface of the ganache and leave to cool at room temperature for 2 hours, until it thickens to a spreadable consistency.
• 7.
  Spread the chocolate ganache on top of the cake. Arrange the chopped chocolate, marshmallows, peanuts and raspberries to form a halo around the top of the ganache.