Tosted Marshmallow and Chocolate Malt Layer Cake

I have been thinking about this cake for a long time, it's been hard to get it out of my head. Ever since 

I saw it featured on Sweetapolita I knew I had to try it. The toasted marshmallows and malt were just too 

much to resist. The toasted marshmallow buttercream frosting is ridiculously good, I could have eaten it 

all on its own, but since I had an entire cake to frost and not to mention my health and well being to 

consider, I used it for the cake instead.  This frosting is one of my new favorites and I am sure you will 

be seeing it again or some version of it in the near future. 

Chocolate Cake

1 pound 4 ounces Granulated Sugar

4 ounces Unsweetened Cocoa Powder

8 ounces Bread Flour

8 ounces Cake Flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

6 Eggs

2 cups Buttermilk

2 cups Sour Cream

12 ounces Unsalted Butter, Melted

Preheat the oven to 350 degrees F. Melt butter then set aside. Whisk together the sugar, cocoa powder,

flours, baking soda, and baking powder. In the bowl of an electric mixer fitted with the paddle

attachment beat the eggs for one minute then mix in the sour cream and buttermilk. Add the flour mixture

and beat until smooth. Pour in the melted butter and mix to combined. Spray three 8 inch cake pans with

baking spray and divide the batter evenly among them. Bake for 40 minutes or until cake tester comes

out clean.

Slightly adapted from The Professional Pastry Chef by Bo Friberg

Toasted Marshmallow Buttercream Frosting

16 Large Marshmallows

1 cup Powdered Sugar

1/2 pound Unsalted Butter, Room Temperature

1/2 teaspoon Vanilla Extract

8 ounces Marshmallow Cream

Line a baking sheet with parchment paper and set oven to broil. Broil marshmallows for about 2 minutes

or until toasted. Keep a close eye on them so they don't burn. In the bowl of an electric mixer fitted with

the paddle attachment beat together the butter and powdered sugar until combined. Add the vanilla and

beat for a few minutes until fluffy. Beat in the toasted marshmallows and the marshmallow fluff for

a minute or so.

Recipe from Sweetapolita

Chocolate Malt Buttercream Frosting

1 pound Unsalted Butter, Room Temperature

4 cups Powdered Sugar

3 teaspoons Vanilla

3/4 cup Malt Powder

8 ounces Bittersweet Chocolate Chips, Melted

1/2 cup Whipping Cream

Melt chocolate and set aside. In the bowl of an electric mixer fitted with the paddle attachment beat

together the butter and the powdered sugar until combined. Beat in the vanilla and malt powder. Pour in

the melted chocolate and beat for two minutes. Add the whipping cream and beat for another minute or

until fluffy.

Recipe from Sweetapolita

Assembly 

Slice each layer in half and trim the tops if necessary. Place bottom layer on cake board and frost top

with the toasted marshmallow buttercream. Add the next layer and frost with the chocolate malt

buttercream. Continue to layer and frost alternating between the toasted marshmallow buttercream and

the chocolate malt buttercream. Frost the top and sides of the cake with the rest of the chocolate malt

buttercream then top with chocolate sprinkles if you like.