Smitten by S’Mores

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This is for three 8″ pans, but the layers will be a bit more shallow if you use the recipe as it is written. If you double the recipe, you will be able to fill the pans 2/3 full, resulting in thicker layers. You will have some remaining batter, with which you can make cupcakes, etc. You can also increase by 50%.

Ingredients

• Chocolate Cake Ingredients:
• 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 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong black coffee
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1 tablespooon pure vanilla extract
• Malted Belgian Chocolate Frosting Ingredients:
• 1 lb butter (4 sticks or 2 cups) at room temperature
• 4 cups icing sugar (confectioners’ or powdered)
• 3 teaspoons pure vanilla extract
• 3/4 cup Ovaltine Classic (brown in colour)
• 8 oz Pure Bittersweet chocolate, premium brand – chopped and melted
• 1/2 cup whipping (35% fat) cream
• Toasted-Marshmallow Frosting Ingredients:
• 16 large white marshmallows
• 1 cup icing sugar (confectioners’ or powdered)
• 1/2 lb butter (2 sticks, or 1 cup) at room temperature
• 1/2 teaspoon pure vanilla extract
• 8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Preparation

Step 1

Chocolate Cake Method:

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 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.

Chocolate Frosting Method:

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.

Toasted Marshmallow Method:

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.