Campfire Delight: 6-Layer Belgian Chocolate & Toasted Marshmallow Cake
Ingredients
For the Chocolate Layer Cake:
  • 2-1/2 cups + 1 tablespoon 330 g all-purpose flour
  • 3 cups 600 g granulated sugar
  • 1 cup + 1 tablespoon 135 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 1 tablespoon 15 g baking soda
  • 1-1/2 teaspoons 7.5 g baking powder
  • 1-1/2 teaspoons 12 g salt
  • 3 eggs at room temperature
  • 1-1/2 cups 360 mL buttermilk, room temperature
  • 1-1/2 cups 360 mL strong black coffee, hot
  • 3/4 cup 180 mL vegetable oil
  • 1-1/2 tablespoons 22.5 mL pure vanilla extract
For the Malted Belgian Chocolate Frosting:
  • 1 lb butter 4 sticks(2 cups)(454 g), at room temperature
  • 4 cups 500 g icing sugar (confectioners' or powdered), sifted
  • 3/4 cup 75 g Ovaltine Classic (brown in colour)
  • 1 tablespoon 15 mL pure vanilla extract
  • pinch of salt
  • 8 oz 250 g quality Belgian chocolate, chopped, melted and cooled
  • 1/2 cup 120 mL whipping (35% fat) cream
For the Toasted Marshmallow Frosting:
  • 16 large white marshmallows
  • 1 cup 125 g icing sugar (confectioners' or powdered), sifted
  • 1 cup butter 227 g(2 sticks), at room temperature
  • 1/2 teaspoon 2.5 mL pure vanilla extract
  • 1 jar 213 g marshmallow cream (such as Marshmallow Fluff)
Instructions
For the Chocolate Layer Cake:
  1. Preheat oven to 350° F. Prepare three 8" round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
  2. In bowl of electric mixer, sift all dry ingredients. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
For the Malted Belgian Chocolate Frosting:
  1. 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.
  2. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  3. Add whipping cream and beat on med-high speed for another minute.
  4. Best used right away.
For the Toasted Marshmallow Frosting:
  1. 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 quickly.)
  2. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  3. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Assembly of the Campfire Delight Cake:
  1. On an 8"inch round cake board (or cake plate), put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
  2. Place your first layer face-up on the board (or plate) and cover with an even layer of the Toasted Marshmallow Frosting, leaving about 1/2" around the edge. Place another cake layer face-up and repeat with Malted Belgian Chocolate Frosting.
  3. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  4. Frost entire outside of cake with remaining Malted Belgian Chocolate Frosting.
Sweetapolita's Notes

*To create the swirled frosting effect, place chilled cake with thin layer of frosting on a piece of wax paper on a cake turntable, and add remaining frosting to create a fairly smooth finish with a medium palette knife (straight, not offset). Then, with your dominant hand, hold palette knife with a medium-firm pressure at about a 45° angle starting at bottom of cake, and with your other hand slowly spin turntable while keeping your palette knife against cake at at all times, then gradually directing the palette knife upwards until you get to the top. Finish with same technique on top. If you aren't happy with your attempt, this frosting is so satiny, that you can smooth it over and try again.

**I always build my cakes on thin cake boards to make for easy lifting and transferring.

[malted chocolate frosting adapted from Williams-Sonoma]