Malted Chocolate Cake Toasted Marshmallow Filling Recipes

Steps:

• Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
• In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
• In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
• In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
• In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
• Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
• Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

Steps:

• Making the Cake: Preheat oven to 350°F. Grease two 8-inch round cake pans. Line with parchment paper and lightly grease/flour parchment paper.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a mixing bowl and set aside.
• In a separate bowl, combine the buttermilk, oil, eggs and vanilla. On low speed, slowly add the wet ingredients to the dry ingredients. Add Ovaltine to hot coffee and stir to dissolve, then add coffee mixture to the mixing bowl and stir just until combined, scraping occasionally with a spatula.
• Pour batter evenly into the 2 cake rounds and bake 35-40 minutes or until cake tester comes out clean. Cool in the pans for 30 minutes, then turn onto cooling rack and cool completely.
• Make the Marshmallow Filling: Set oven to broil and place a rack on the lowest slot. Place the marshmallows on a baking sheet sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, watching them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over with tongs; broil again until the top is golden brown.
• Beat the butter and powdered sugar in a large bowl on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.
• Make the Malted Chocolate Frosting: Melt the chocolate in the microwave for about 30 seconds, then stirring until smooth; set aside (if not melted, microwave another 10 seconds and stir). Beat the butter and powdered sugar on low speed until blended, about 1 minute. Add the Ovaltine, vanilla and salt, and continue beating on low until well combined, about 1- 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Gradually add the heavy cream and beat on medium-high speed for another minute.
• Assemble the Cake (2-layer): Place your first layer face-up on a cake plate and cover with the Toasted Marshmallow Frosting. Place the other cake layer face-up and cover with about 3/4 to 1 cup of Malted Chocolate Frosting. Carefully place this layer face down over the other cake layer. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.
• Chill cake about 2 hours before serving to allow buttercream to set slightly, or serve immediately if you can't wait!

Steps:

• Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Steps:

• Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
• Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
• Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
• Pour batter into the prepared cake pan, and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.