Marshmallows. Malt. Heavenly moist chocolate cake. Thus was my Saturday.
I knew this was going to be a time investment. Layer cakes aren’t as simple as bake and frost; this cake also had more layers than the typical layer cake I’m used to. The recipe originally was for six layers of cake – mine turned out to be only four, and it was perfect. I made no adjustments to the recipe.
The cakes themselves were perfect. I used 8″ pans and everything was pretty level to begin with. Torting them was really easy with my cake leveler, and the leftovers from leveling made a great snack. The hardest part of the whole endeavor was making the marshmallow filling.
Toasting the marshmallows was easy in the oven, but when I added them to the mixture of fluff, butter and icing sugar, things got quite a bit messy! I toughed it out by mixing with a spatula instead of my mixer, which wasn’t really doing much mixing at all. Spreading it on the cakes was also difficult, as it tended to stick together instead of to the cake. I found that spreading it to the edges then lifting my spatula to the right (instead of picking it up straight off the cake) helped it stay in place.
The chocolate malted frosting is absolutely delightful. I could eat it straight from the bowl. Sure, there’s an entire pound of butter in there, but what the heck! It made a perfect spreading consistency. In total, the cake weighed eight pounds, I kid you not. But it’s an absolute treat, and one I’ll make again.