Marshmallow & Malt Chocolate Cake

A few weeks back I made my first layer cake for my friend's birthday.  It made me feel a little more like a grown up.  It wasn't the most amazing decorating job and my sides were far from perfectly smooth, but all in all, I thought the outcome wasn't too shabby.  It was a fun project.  And, it was REALLY tasty!

Although I really liked this cake overall, I didn't love the recipe that I used for the chocolate cake.  I'll have to keep searching for the perfect chocolate cake recipe.  In the meantimem however, I feel the need to share the frosting and filling for this cake because they were so good.  The world, or at least the handful of friends that read this little blog, need to know about these very delicious recipes.   

This is a 9-inch, 4-layer Whopper meets s'more cake.  The frosting has Ovaltine in it which gives it the malted flavor.  The toasted marshmallow filling has whole toasted marshmallows plus marshmallow cream plus butter.  Oooooh, so good. 

Here are some other tips and thoughts I have on this cake:

• You can buy jars of marshmallow fluff or make your own.  I included the recipe below if you're interested in making it.  It's easy.  I'm always trying to think of things that I can use it for because I really love marshmallow fluff.  You can also freeze the extras.    
• I made the malted frosting last week and used it on brownies.  De-lish!  I'm sure it would be good on cupcakes or sugar cookies as well. 
• Ovaltine can be found near the hot chocolate in the grocery store.  I used the regular flavor, not the chocolate malt flavor.  I'm sure both would be delicious.      

The thick layers of marshmallow cream was on purpose.  The super-skinny layers of cake was not.  Cutting cakes into equally thick layers is tricky.  I definitely need a little more practice.   

 

MARSHMALLOW & MALT CHOCOLATE CAKE

 

Homemade Marshmallow Cream:

• 3 egg whites
• 2 cups light corn syrup
• ½ teaspoon salt
• 2 ½ cups powdered sugar
• 1 tablespoon vanilla

Combine egg whites, corn syrup, and salt. Beat on high speed for 10 minutes or until thick.

 

 

Add powdered sugar and beat on low speed until blended.

 

 

Add vanilla and blend.

 

 

Toasted Marshmallow Filling:

• 16 large white marshmallows
• 1 cup powdered sugar
• 1 cup butter (2 sticks), at room temperature
• 1/2 teaspoon pure vanilla extract
• 1 jar marshmallow cream OR 1 1/2 cups homemade marshmallow cream

 

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.)

 

 

In an electric mixer fitted with the paddle attachment, combine butter and powdered sugar on low until blended, about 1 minute.

 

 

Add vanilla and mix on med-high for about 3 minutes.

 

 

Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

 

 

Malted Chocolate Frosting:

1 pound butter (4 sticks), at room temperature
4 cups powdered sugar
3/4 cup Ovaltine Classic
1 tablespoon vanilla extract
pinch of salt
8 ounces semisweet chocolate, chopped, melted and cooled
1/2 cup whipping cream

In a bowl of stand mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute.

 

 

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).

 

 

Add whipping cream and beat on med-high speed for another minute.

 

Assembling the Cake:

 

Cut your two layers in half using a serrated knife. 


On a cake plate, put a small dollop of frosting.

 

Place your first layer face-up on the board (or plate) and cover with an even layer of the marshmallow filling, leaving about 1/2" around the edge. Place another cake layer face-up and repeat with malted frosting.

 

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.

 

 

Frost entire outside of cake with remaining malted frosting.

 

Sources:

homemade marshmallow cream:  A Bountiful Kitchen

marshmallow filling:  Sweetapolita

chocolate malt frosting:  Sweetapolita