Campfire Delight: 6-Layer Belgian Chocolate & Toasted Marshmallow Cake
INGREDIENTS
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2-1/2 cups + 1 tablespoon (330 g) all-purpose flour
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3 cups (600 g) granulated sugar
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1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
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1 tablespoon (15 g) baking soda
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1-1/2 teaspoons (7.5 g) baking powder
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1-1/2 teaspoons (12 g) salt
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3 eggs, at room temperature
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1-1/2 cups (360 mL) buttermilk, room temperature
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1-1/2 cups (360 mL) strong black coffee, hot
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3/4 cup (180 mL) vegetable oil
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1-1/2 tablespoons (22.5 mL) pure vanilla extract
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1 lb butter (4 sticks)(2 cups)(454 g), at room temperature
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4 cups (500 g) icing sugar (confectioners' or powdered), sifted
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3/4 cup (75 g) Ovaltine Classic (brown in colour)
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1 tablespoon (15 mL) pure vanilla extract
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pinch of salt
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8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled
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1/2 cup (120 mL) whipping (35% fat) cream
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16 large white marshmallows
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1 cup (125 g) icing sugar (confectioners' or powdered), sifted
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1 cup butter (227 g)(2 sticks), at room temperature
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1/2 teaspoon (2.5 mL) pure vanilla extract
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1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)
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