A few months ago I came across a great cake blog. The blogger made this amazing toasted marshmallow cake, I just had to make it! My lovely boyfriend, owner of Cut to Create, filmed me making this extremely tasty cake. The chocolate cake part is by far the best recipe I’ve come across, it’s very moist and chocolatey.
Dutch processed Cocoa vs. regular Cocoa Powder? There’s an on going argument that dutch processed cocoa powder is better than regular cocoa powder. In school, I learned that dutch processed cocoa is treated with an alkali to neutralize its acids. If your point is to get the darkest chocolate cake, add a little white vinegar to the mix. It’ll deepen the color to your liking.
Yes, I know I have small hands 🙂 In the video, I use two different sized marshmallows- you don’t need to follow that. I ran out of large ones and used what I had in the pantry. The small ones worked just as well.
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.
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
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!