If you only have the chance once in your life to eat chocolate cake, let it be this Malted Dark Chocolate Cake with Toasted Marshmallow Filling. You’ll die happy and complete, I promise.
I have a confession to make………cake decorating kind of scares me. I’m not sure why, but it does. For years I always just made cake using a 9×13 pan, frosted the top with a knife and called it a day.
Then not long after I started blogging, I began reading i am baker. Amanda shares the most mouth watering, hip widening confections, and she’s best known for her cakes. You see, Amanda believes cakes should be beautiful from the inside out. She first introduced the world to the infamous Rose Cake to her to her jaw dropping “how did she do that” surprises in cakes! Amanda generously shares HOW she makes and decorates cakes on her blog, i am baker, and I’m ever so patiently awaiting her first book, Surprise-Inside Cakes: Amazing Cakes for Every Occasion–with a Little Something Extra Inside (William Morrow Cookbooks) due out this fall!!
Virtually, Amanda has helped me with my very first layered decorated cake, offered a simple suggestion on how to decorate a Thin Mint Cake for my mom, cheered me on as I followed her step-by-step tutorial that made me feel like a star when I made a gorgeous Rose Cake for my Aunt, and she gave me the courage to think creatively when I decorated a cake covered in chocolate chips for a friend’s birthday . Yep, I have Amanda to thank for all those amazing cakes!
Now Amanda is pushing me one more time! Earlier this year she asked if I would be interested in participating in a Food Styling Challenge. Each month, she has asked one blogger to take on the challenge of making a chocolate cake with a budget of just $25 to purchase second-hand props and style it ourselves.
Amanda admits, “I personally find cake to one of the hardest foods to style, and am constantly searching for new and creative ways to share baked creations.”
It was a fun challenge and if you head over to her blog you can read about my experience. You can also see the other pictures I submitted, which include all of the props I purchased and stayed well within my budget.
The cake I made for this Food Styling Challenge is a chocolate lovers dream cake! I first spotted the cake over at Brown Eyed Baker in six layers of glory! Michelle slightly adapted the cake recipe from Rosie at Sweetapolita.
If you hang around here much, you know how much I LOVE to doctor the Duncan Hines Dark Chocolate Fudge cake mix just a little. It’s my very favorite for a rich, moist delicious chocolate cake.
I wanted to keep this cake more simple all around. So I made it using just 2 nine-inch cake layers, with just one layer of the most amazing Toasted Marshmallow Cream Filling. This stuff people was DREAMY!!! I’ve had marshmallow cream filling before, but toasting 16 large marshmallows to mix in with the marshmallow fluff is what puts this cream filling over the top. I’m already dreaming up more recipes I can use it in……….so stay tuned for another appearance of that star!
If you wanted to make a 4 layer cake instead, you could easily do so with the cake mix by using 8″ cake pans and cut your layers in half. But again…………simple was my goal here.
Since my cake was smaller, I only made half the Malted Chocolate Frosting that Rosie and Michelle made for six layers – so keep that in mind if you choose to make 4-6 layers.
Thanks, again to Amanda, for challenging me in such a fun way…be sure to head over to i am baker to check out my answers to some her challenge questions and to see the rest of the images for this shoot.
Food Styling Challenge: Chocolate Cake
Be sure to see January’s participant; Kristen from Dine & Dish who did an incredible job with this White Chocolate Confetti Cake, February was Mike from Verses From My Kitchen who awed me with his talent and a Blackberry Chocolate Cake and March brought us Michael from Inspired by Charm who was a master with his Cookies and Cream Cake.
Let’s get baking………..
Starting with a box mix makes this rich chocolate cake with a toasted marshmallow filling and a malted chocolate frosting a fabulous recipe they will ask for again and again.
- 1 box mix Duncan Hines Dark Chocolate Fudge Cake Mix
- 3 Large Eggs
- 1/2 cup butter, melted
- 1 cup of water
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/3 cup Ovaltine Classic
- 1/2 Tablespoon Vanilla Extract
- pinch of salt
- 4 ounces dark chocolate, melted and cooled (I used Ghirardelli )
- 1/4 cup heavy whipping cream
- 16 large marshmallows
- 1 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/2 teaspoon Vanilla Extract
- 1 (7.5 ounce) jar Marshmallow Fluff
- Position rack in middle of the oven and heat the oven to 350°F. Butter two 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust pans with flour, be sure to pat out excess flour.
- Melt the butter in the microwave.
- Add cake mix, eggs and water to the butter in large mixing bowl.
- Mix on low for 1 min. Then mix on medium high for 1 min.
- Divide the batter evenly among the prepared pans.
- Bake for 25-29 minutes, until a toothpick inserted in the center of each cake comes out clean. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
- Set oven to broil, and position rack in the lowest part of oven.
- Line a baking sheet with aluminum foil and spray with nonstick spray. Place marshmallows in the center of the baking sheet and broil in oven, watch until golden brown and melty (about 2 minutes).
- Remove pan from oven, and carefully flip marshmallows over, and broil other side until brown (1-2 mins). Remove from oven and set aside.
- In the bowl of a stand mixer, combine the butter and sugar for one minute using the paddle attachment. Add the vanilla and beat for 3 minutes on medium high. Add the marshmallow fluff and toasted marshmallows and mix on low for 1 minute.
- Break up chocolate into a microwave safe bowl, and melt in microwave on high in 30 second intervals. Stir after each 30 seconds until fully melted. Set aside to cool
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the Ovaltine, vanilla and salt and mix on low 1-2 minutes, until well combine. Scrape the sides and add melted chocolate, beat for 2 minutes on medium, then slowly add whipping cream beating on medium-high for 1 minute.
- Put one cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with toasted marshmallow filling, spreading it evenly with an offset spatula to the cake's edge. Top with second cake layer.
- Frost top and sides of cake with Malted Chocolate frosting using an offset spatula.
- Remove waxed paper strips and enjoy with a glass of cold milk!
Cake is best served the same day it's made. MAKE AHEAD TIPS
You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. frosting recipes from Sweetapolita
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