This birthday cake was what I like to call an "ultimate" success. It was loved by all, leftovers fought over. It was delicious with a fun mix of chocolate, dark and light, and marshmallow. If you have two cake pans that are actually the same size, you can make yours into a proper cylindrical cake, but I had two different sized cake pans I was using. The cake has four layers of rich chocolate cake, a layer of toasted marshmallow frosting, a layer of chocolate frosting, and a layer of toasted marshmallows. The entire cake is topped with chocolate marshmallow frosting with a layer of chocolate ganache poured over the top followed by some sprinkles, just for fun. Happy Birthday and Happy Baking! Enjoy!
A fantastic chocolate toasted marshmallow 4-layer birthday cake!
A very happy 6 year old.
A slice of the four layer cake.
Chocolate Toasted Marshmallow Birthday Cake!
Cake: (based off the recipe I posted of my friend Julie's Top-Secret Cupcake Recipe)
Preheat oven to 350F. Butter and then line two 8" (ish) cake pans with parchment paper. Cut a circle for the bottom of the pan and long strips for the edges of the pan.
In a measuring cup, combine the following and set aside:
1 1/2 cup milk (lactose-free works great)
2 Tbsp white vinegar
In a large bowl, whisk together:
1/2 cup tapioca starch
1/2 cup sorghum flour
1/2 cup white rice flour
1 cup cocoa powder
1 1/2 tsp xanthan gum
1 tsp baking soda
2 tsp baking powder
In a mixer, beat until fluffy:
3/4 cup salted butter, softened
Add sugars, and beat until fluffy:
1 cup brown sugar
1 cup white sugar
Add one at a time, scraping down the sides of the mixer, as needed:
3 eggs (room temperature)
2 egg yolks (room temperature)
Add in:
3 tsp vanilla extract
Turn the mixer to low. Alternately add the flour/cocoa blend and milk/vinegar mixture.
Divide batter between the two prepared cake pans. Bake at 350 F for 25-35 minutes. (I fine 30 minutes is usually good, but all ovens vary, so check with a toothpick and remove when the toothpick comes out clean.)
Let cakes rest a few minutes before moving to cooling rack. Allow cakes to cool completely. Slice each cake horizontally, so you end up with four even layers total.
Fill with the following layers of frostings/fillings:
Bottom layer of toasted marshmallow frosting:
Toast 12 large marshmallows under a broiler until they are light to medium browned. (Watch closely!) Flip very carefully with fingers and repeat, broiling on the other side. Remove and set on the counter.
In a mixer, beat together:
12 toasted large marshmallows
1/2 cup butter, softened
1/2 cup powdered sugar
1/2 - 1 cup marshmallow fluff
Middle layer and outer layer of frosting:
In a mixer, beat together:
1 cup butter, softened
1 1/2 cup powdered sugar
1 tsp vanilla
1/2 cup cocoa powder
2 cups marshmallow fluff
Top layer of filling:
Toast 12 large marshmallows under a broiler until they are light to medium browned. Flip and repeat on the other side. Press the toasted marshmallows on evenly across the cake before adding the final layer of cake.
Cake with bottom layer of toasted marshmallow frosting, middle layer of chocolate frosting, and top layer of freshly toasted marshmallows! Yum!
After you've filled all layers, top the sides and top of the cake with the remaining chocolate marshmallow fluff frosting (from the middle layer). Top with the ganache topping, below.
Ganache topping:
In a small frying pan, bring to a boil over medium heat:
1/4 cup heavy cream
1/4 cup butter
Remove from heat and mix in:
4-5 oz semi-sweet chocolate chips
Let cool for a few minutes before pouring/spreading ganache over the top of the cake. Serve immediately, or let cool and/or chill for a more hardened top layer before serving. Enjoy!!!!!!!
Toasted Marshmallow Chocolate Birthday Cake, ready to slice!
Yes, it was as delicious as it looks.
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