Is there anything better than finishing a campfire picnic with s’mores? Are you craving that warm combination of chocolate and marshmallow, but don’t want to make a fire? Try this chocolate layer cake with a toasted marshmallow frosting. Unlike a real s’more, this is served refrigerator cold to make cutting it easier and less messy. You may even decide you like this better than real s’mores, but not likely, right?
Aunt Ky didn’t cut each cake in half horizontally but thinks it would look prettier and make the marshmallow easier to taste.
Ingredients
Chocolate Layer Cake
- 2 boxes chocolate cake mix
Malted Chocolate Frosting
- 4 sticks butter, softened
- 4 cups powdered sugar
- ¾ cup Ovaltine Classic (brown in color)
- 1 tablespoon vanilla extract
- pinch of salt
- 8 ounces chocolate
- ½ cup whipping cream
Toasted Marshmallow Frosting
- 16 large white marshmallows
- 1 cup powdered sugar
- 1 cup butter, softened
- ½ teaspoon vanilla extract
- 1 jar marshmallow cream
Instructions
Chocolate Layer Cake
- Preheat oven to 350 degrees Fahrenheit.
- Butter three 8″ round cake pans. Then line the bottom with parchment paper, and dust with flour.
- Prepare cakes according to box directions and divide between the three prepared 8” round pans.
- Bake according to box directions.
- Continue to bake until toothpick comes out clean.
- Cool on wire racks until completely cool.
Malted Chocolate Frosting
- Chop chocolate. Melt in double boiler, and set aside to cool.
- In another bowl, combine the sugar and butter. Beat on low speed.
- Add Ovaltine Classic, vanilla, and salt. Beat on low until well combined.
- Add the melted chocolate and beat on medium speed until smooth. (About 2 minutes)
- Add whipping cream and beat on med-high speed for another minute.
- This is best if used right away.
Toasted Marshmallow Frosting
- Line a cookie sheet with parchment paper and spray with nonstick cooking spray. Place marshmallows on this cookie sheet.
- Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds.
- Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown.
- Combine butter and sugar on low until blended.
- Add vanilla and mix on med-high for about 3 minutes.
- Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Put it All Together
- On an 8″inch cake plate, put a small dollop of frosting.
- Cut your 3 cake layers each horizontally with a long, serrated knife, so you have a total of 6 layers.
- Place your first layer on the plate, and cover with an even layer of the marshmallow frosting. Leave about ½ an inch around the edge.
- Place another cake layer, and repeat with chocolate frosting.
- Repeat until you come to your final layer.
- If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
- Frost the entire outside of cake with remaining chocolate frosting.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8