Chocolate and Toasted Marshmallow Cake

24 Jan

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This cake is a SAVER.

I have made it three times now and it gets better and better.

I wish I can give someone credit for it but I do not know the creator. The frosting is from William Sonoma. All I can say is THANK YOU.

I don’t even feel guilty eating it because it is so heavy I feel as if I had a workout just lifting it.

This is a special occasion cake because it takes forever to make and so worth it.

Chocolate Cake:

2 1/2 cups  plus one tablespoon all purpose flour

3 cups granulated sugar, yes I said three cups

1 cup plus one tablespoon premium cocoa powder

1 tablespoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt

3 egg at room temperature

1 1/2 cups buttermilk

1 1/2 cups strong hot black coffee

3/4 cups vegetable oil

1 1/2 tablespoon pure vanilla extract, never use imitation

Malted Chocolate Frosting:

One pound of unsalted butter, yes I said one pound

4 cups powdered sifted sugar

3/4 cup Ovaltine Classic

1 tablespoon pure vanilla extract

pinch of salt

8 ounces quality dark chocolate, chopped, melted and cooled

1/2 cup whipping cream

Toasted Marshmallow Frosting:

16 large white marshmallows

1 cup sifted powdered sugar

1 cup unsalted butter at room temperature

1/2 teaspoon pure vanilla extract

1 jar [213g] marshmallow fluff

Preheat the oven to 350 degrees.

Put the oven rack in the center of the oven.

Get three 8 inch cake pans and cut parchment paper to fit the bottom.

Butter and flour each pan and make sure to shake out any extra flour.

Sift all the dry ingredients together.

Mix the eggs, buttermilk, coffee, oil and vanilla together in a separate bowl and mix well.

Add the wet mixture to the dry mix and beat on low with your splash guard down.

Scrape down the sides and beat on medium for two minutes.

Evenly divide the batter into the three pans.

The batter is very thin.

Bake for 20 minutes.

Rotate the pans and bake for another 8 to 12 minutes.

Test with your cake tester till clean.

Cool for twenty minutes and then invert until completely cool.

Set aside.

Chocolate Frosting:

Put the paddle attachment on your mixture.

Combine sugar and butter and beat at low speed for one minute till it is incorporated.

Add Ovaltine powder, vanilla and salt.

Mix well.

Add the melted chocolate and beat till smooth about two minutes.

Scrape down the sides of the bowl and whip another minute.

Add the whipping cream and beat on low then high for a minute.

This is tricky because you have to keep this cool but don’t refrigerate it or it will stiffen up. So I take a cold towel and wrap it around the bowl until I make the marshmallow frosting. The other frosting only takes about 5 minutes to make.

Marshmallow Frosting:

Put the marshmallows on a piece of parchment paper sprayed with non stick spray.

Place on the low rack in the oven and broil till a nice light brown crust forms.

Turn over and toast the other side.

This takes only 30 to 60 seconds

Put the paddle attachment on your mixture.

Mix the butter and sugar on low till smooth.

Add vanilla and beat for 3 minutes.

Add the marshmallow fluff and toasted marshmallows and mix at low speed till smooth.

Cut the three cakes horizontally into six layers.

Put a small dollop of frosting on a cake plate.

Place one layer of cake on the plate

Start with the marshmallow frosting and use 1/3 of it. Make a nice even layer but don’t go over the edge of the cake.

Layer with more cake.

Top with 1/6 of the chocolate buttercream. Spread evenly.

Top with another layer of cake

Press down on the cake gently to make sure the cake is stable and not tilted.

Alternate the two frostings and the cake till you get to the last layer.

This is a six layer cake so you want it to be stable.

Gently press down to stabilize the cake and make sure it is even.

Frost the top with 1/6 of the frosting.

Frost the sides of the cake

Put the remaining chocolate frosting in a pastry bag.

Start decorating….

Thats it!

You are now a proud mother.

Let this cake chill till the frosting sets before you cut it.

Garnish with chocolate curls, malted milk balls, marshmallows or whatever you want.

This is my children’s favorite cake.

So I will make it again for them with more love.

 

 

 

 

 

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