Campfire Delight : Best. Cake. Ever.

In going through chocolate cake recipes this weekend for inspiration, I came across this recipe for a Campfire Delight cake.  It is a a six layer chocolate cake with toasted marshmallow filling and malted chocolate frosting.  It looked so delicious, I just had to make it.  Luckily, I had a family bbq to attend and thus had an immediate reason to bake it!  

I only made four layers as I only have two cake pans and was a bit intimidated by the idea of stacking six layers.  Regardless, this cake was phenomenal, delicious, sinful, delightful.  I am amazed at the willpower I have shown this evening by not devouring a very large slice.

Campfire Delight Cake

(recipe by Sweetapolita)

Rich and Dark Chocolate Cake

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup strong black coffee, cooled
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1 tbsp pure vanilla extract

Preheat oven to 350 F. Prepare two 9" 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 overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Toasted Marshmallow Frosting

• 16 large white marshmallows
• 1 cup icing sugar (confectioners' or powdered)
• 1 cup butter, at room temperature
• 1/2 tsp pure vanilla extract
• 8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and 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.

Malted Belgium Chocolate Frosting

• 2 cups butter, at room temperature
• 4 cups icing sugar (confectioners' or powdered)
• 3 teaspoons pure vanilla extract
• 3/4 cup Ovaltine Classic
•  8 oz Callebaut (or other premium brand) bittersweet chocolate, melted
• 1/2 cup heavy cream

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.

Assembly:

Level the tops of each cake, then split into two layers with a knife or cake leveler.  Pipe a border of the chocolate frosting around the top edge of your bottom layer, creating a dam to hold in the filling.  Spread a nice, thick layer of marshmallow frosting across the top of the cake.  Carefully place the second layer on top.  Pipe another chocolate frosting dam, then spread a nice thick layer of chocolate frosting.  Carefully place the next cake layer on top and do as you did with the first layer (marshmallow frosting).  Place the final cake layer on top and then ice with the chocolate frosting.  Garnish with mini marshmallows and chocolate chunks, if you please.

Enjoy!