prettygirlfood:

Chocolate Toasted Marshmallow Cake

Rich & Dark Chocolate Cake
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespooon pure vanilla extract

Preheat oven to 350 F. Prepare 3 x 8” cake pans with parchment paper. In bowl of standing 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 and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.

Toasted-Marshmallow Frosting
16 large white marshmallows
1 cup powdered sugar
1/2 lb butter (2 sticks) at room temperature
1/2 teaspoon pure vanilla extract
7 oz of Kraft Jet-Puffed Marshmallow Cream

Place marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing 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.

Malted Belgian Chocolate Frosting
1 lb butter (4 sticks or 2 cups) at room temperature
4 cups powdered sugar
3 teaspoons pure vanilla extract
3/4 cup Ovaltine or malt powder
8 oz (250 g) Bittersweet chocolate chips (I prefer 58% Cacao Barry), melted
1/2 cup whipping (35% fat) cream

In a bowl of a standing mixer fitted with paddle attachment, combine the powdered 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.

*The malted chocolate frosting isn’t my favorite, It isn’t bad though. I’m a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!