CHOCOLATE CAKE w. MARSHMALLOW + MALT FILLING
For the cake:
3 ½ cups all-purpose flour
4 cups granulated sugar
1 ½ cup Ghirardelli (or other premium) unsweetened cocoa powder
4 teaspoons baking soda
2 teaspoon baking powder
2 teaspoon salt
2 cup strong black coffee
2 cup buttermilk, room temperature
1 cup vegetable oil
2 tbsp pure vanilla extract
For the malted belgian chocolate frosting:
1 lb butter, (4 sticks)
4 cups powedered sugar
3 teaspoons pure vanilla extract
¾ cup ovaltine classic
8 ounces Ghirardelli (or other premium) chocolate chips, melted
½ cup heavy whipping cream
For the toasted marshmallow frosting:
16 mallows large marshmallows
1 cup powdered sugar
½ lb butter, (2 sticks)
½ tsp pure vanilla extract
7 ounces Marshmallow Fluff, (also called Marhsmallow Creme)
For the cake:
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 remaining 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 liquid-y. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
For the belgian chocolate frosting:
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). Add whipping cream and beat on med-high speed for another minute. Best used right away.
For toasted marshmallow frosting:
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 create the cake:
After the cakes are cooked and cooled, cut the cakes in half for the layers. Crumb coat each layer with it's respective frosting. You will have three marshmallow frosting layers and three chocolate frosting layers. Place back in fridge for 20 minutes. Then, frost each cake with their respective frosting to create the layering in the cake except for the top layer (which will be chocolate). Place back in fridge for 10-15 minutes. Layer cake starting with a marshmallow frosted cake and alternate flavors until the tip layer which will be your chocolate cake still with the crumb coat on. Now, crumb coat the entire outside of cake (don't ned to do top as this is already done). Place in fridge for about 20 minutes. Remove and frost as desired.