SIX-LAYER CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING & MALTED CHOCOLATE FROSTING
INGREDIENTS
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For the Cake:
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2 1/2 cups + 1 tablespoon all-purpose flour
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3 cups granulated sugar
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1 cup + 1 tablespoon Dutch-process cocoa powder
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1 tablespoon baking soda
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons salt
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3 eggs, at room temperature
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1 1/2 cups buttermilk, at room temperature
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1 1/2 cups strong black coffee, hot
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3/4 cup vegetable oil
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4 1/2 teaspoons vanilla extract
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For the Toasted Marshmallow Filling:
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16 large marshmallows
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1 cup powdered sugar
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1 cup unsalted butter, at room temperature
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1/2 teaspoon vanilla extract
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1 (7 1/2-ounce) jar Marshmallow Fluff
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For the Malted Chocolate Frosting:
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2 cups unsalted butter, at room temperature
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4 cups powdered sugar
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3/4 cup Ovaltine Classic
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1 tablespoon vanilla extract
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Pinch of salt
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8 ounces semisweet or dark chocolate chocolate, melted and cooled
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1/2 cup heavy cream
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