Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
User Reviews
4.4
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
Description
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting uses three 8-inch pans to create six thin chocolate layers. The batter incorporates a blend of all-purpose flour, sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt. Liquid ingredients include eggs, buttermilk, hot strong coffee, vegetable oil, and vanilla extract. Mixing for a moderate duration yields a thin batter that bakes into tender, rich cake layers.
The toasted marshmallow filling is composed of large marshmallows, powdered sugar, butter, vanilla extract, and marshmallow creme, whipped for a fluffy, sweet spread. The malted chocolate frosting combines butter, powdered sugar, Ovaltine malt powder, vanilla, salt, melted chocolate, and heavy cream for a creamy, malt-flavored chocolate buttercream that balances sweetness with malt depth.
The assembly creates a multi-layered cake with alternating chocolate cake and marshmallow filling layers, enveloped in malted chocolate frosting. This cake offers a complex combination of textures: soft moist cake, airy marshmallow, and creamy frosting. It works well as a centerpiece dessert for special occasions where layers and contrasting flavors stand out.
For clean slices, chilling the cake for 30 minutes before cutting helps, along with using a sharp knife warmed briefly in hot water. Cake stores best well-wrapped at room temperature or refrigerated for up to 3 days. Marshmallow creme can substitute marshmallow fluff. Baking pans are prepared with greasing, parchment, and flour to prevent sticking and ensure even layers.
Ingredients
For the Cake:
- 2½ cups all-purpose flour + 1 Tablespoon
- 3 cups granulated sugar
- 1 cup Dutch-process cocoa powder 1 tablespoon
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 egg at room temperature
- 1½ cups buttermilk at room temperature
- 1½ cups coffee hot, strong, black
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
For the Toasted Marshmallow Filling:
- 16 marshmallows large
- 1 cup powdered sugar
- 1 cup butter at room temperature, unsalted
- ½ teaspoon vanilla extract
- 7.5 ounce marshmallow creme fluff
For the Malted Chocolate Frosting:
- 2 cups butter at room temperature, unsalted
- 4 cups powdered sugar
- ¾ cup Ovaltine classic
- 1 tablespoon vanilla extract
- Pinch salt
- 8 ounces semisweet chocolate melted and cooled, or dark chocolate
- ½ cup heavy cream
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
- Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.
- Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.
- Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.
- Assemble the Cake: Slice each cake layer in half horizontally so you have six cake layers. Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate Frosting. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.
Notes
- Marshmallow creme may be substituted with marshmallow fluff if needed.
- Store the cake wrapped at room temperature or refrigerated for up to 3 days to maintain freshness.
- Chill cake for about 30 minutes before slicing for cleaner cuts; wipe the knife warm and dry between slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 925 kcal
% Daily Value*
| Calories | 925kcal | 46% |
| Carbohydrates | 165g | 55% |
| Protein | 8g | 16% |
| Fat | 74g | 114% |
| Saturated Fat | 48g | 240% |
| Cholesterol | 180mg | 60% |
| Sodium | 648mg | 27% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 130g | 260% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 143mg | 14% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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