Chocolate Cake with Toasted Marshmallow and Malted Chocolate Frostings

I haven't had much time to write, and I have to keep this one short, but I couldn't hold this one back anymore - this cake, also known as a Campfire Cake from Sweetapolita, is RIDONCULOUS.  And it is by far the best looking cake I have ever made.

Soft, incredibly light layers of chocolate cake are layered with a toasted marshmallow frosting (yes, you read that correctly) and then the outside of the cake is frosted with a delicious malted chocolate frosting.

Are you drooling yet?

I had to make some adjustments to the original recipe, adding a bit more powdered sugar to the toasted marshmallow frosting and minimizing the amount of marshmallow fluff that I used on the inside layers. I also made this cake a three-layer cake as opposed to a six-layer cake, because, let's face it, I just don't have enough patience to make a six-layer cake. Especially on Thanksgiving morning, when I made this cake.

This cake is a for reals party stopper. For reals, for reals. 

And as I re-read that sentence, I realize that the term is "show-stopper", not "party stopper".  Who would want a party stopping cake? That would be a pretty crappy cake. 

If you want to check out the cake in all of it's glory, head over to Sweetapolita.  And have some fun around that site - she is unbelievable. 

Chocolate Cake with Toasted Marshmallow and Malted Chocolate Frostings (AKA Campfire Cake) - adapted from Sweetapolita

Rich Chocolate Cake Ingredients: 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup premium Cocoa Powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong black coffee 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1.tablespooon pure vanilla extract Method: Preheat oven to 350 F. Prepare 3 x 8" cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes. Try not to over bake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. Malted Belgian Chocolate Frosting          Ingredients: 1 lb butter (4 sticks or 2 cups) at room temperature 4 cups icing sugar (confectioners’ or powdered) 3 teaspoons pure vanilla extract 3/4 cup Ovaltine Classic  8 oz premium bittersweet chocolate chocolate, chopped  1/2 cup heavy cream Method: Place chopped chocolate in a heat proof bowl. Heat heavy cream over medium high heat until it comes to a simmer.  Immediately pour over chopped chocolate and let sit for 30 seconds.  With a rubber spatula or wooden spoon, mix heavy cream and chopped chocolate until the chocolate is fully melted.  Set aside to cool  In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).  Best used right away. Toasted-Marshmallow Frosting           Ingredients: 16 large white marshmallows 1 1/2 cup icing sugar (confectioners’ or powdered) 1/2 lb butter (2 sticks, or 1 cup) at room temperature 1/2 teaspoon pure vanilla extract 7.5 oz Marshmallow Fluff Method: Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute. To Assemble Place one layer of chocolate cake on a turntable or flat plate and spoon toasted marshmallow frosting on top. Spread evenly to cover layer. Repeat with remaining layers.  Frost with Malted Chocolate Frosting.

 

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I made this for my daughter's birthday. You're right. It was so yummy!

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