I said I was going to make it and make it I did! Remember back a few months ago I made Campfire Delight Cupcakes? They were fantastic and I noticed that they were a spin-off from a Campfire Delight Cake, which I couldn’t resist taking a peek at. And WOW! That cake was a monster! We’re talking SIX layers of alternating rich chocolate cake, silky chocolate malted frosting and creamy toasted marshmallow frosting. Good Lord help us! What can I say? I knew I just had to make it.
I recently got the opportunity and gave it a try. Now making this cake isn’t for the weak of heart, or endurance. I completed it over two days, baking the cakes on the first and then refrigerating them overnight so that the layers would be easier to cut in half. The second day I made the frostings and assembled.
Phew! It is a big ole cake. When I sliced it, I found it wouldn’t even fit properly on a dessert plate. Nope, not this big boy. It needed the full on dinner plate. It looked truly stunning and tasted pretty phenomenal as well. If you’ve got a special occasion coming up, make this cake. Folks will be delighted.
Campfire Delight Cake
recipe from: Sweetapolita
For the Chocolate Cake:
- 3 1/2 cups all purpose flour
- 4 cups granulated sugar
- 1 1/2 cup dutch process cocoa powder
- 4 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 eggs
- 2 cups strong black coffee
- 2 cups buttermilk, room temperature
- 1 cup vegetable oil
- 2 tablespoons pure vanilla extract
Preheat oven to 350° F. Butter and flour three 9″ cake pans.
In the bowl of a stand mixer combine all dry ingredients. Add remaining ingredients to the bowl and with the paddle attachment, mix for two minutes on medium speed. Batter will be quite thin.
Pour equal amounts of batter into prepared pans. I use my kitchen scale to try to get it as close as possible.
Bake for 20 minutes and then rotate pans. Cakes are done when toothpick comes out clean. About 35 – 40 minutes.
Cool cakes in pan on wire rack for 20 minutes. Gently turn cakes out to wire rack to cool completely.
For the Toasted-Marshmallow Frosting:
- 16 large white marshmallows
- 1 cup powdered or confectioners’ sugar
- 1/2 lb. (2 sticks, 1 cup) butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 8 oz. of Marshmallow Fluff
Place marshmallows on baking sheet which has been lined with parchment paper that has been sprayed with cooking spray. Place tray under broiler and broil marshmallow until they are light brown on top. Watch them closely as they will burn very quickly. Once tops are toasted, remove tray from oven and gently flip marshmallows over and broil other side. Remove from oven and sit aside.
In a stand mixer, cream butter and icing sugar on low until blended. Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
For the Malted Chocolate Frosting:
- 1 lb. of butter at room temperature
- 4 cups of confectioners’ or powdered sugar
- 3 teaspoons pure vanilla extract
- 3/4 cup Ovaltine or malted milk powder
- 8 oz. bittersweet chocolate, melted
- 1/2 cup whipping cream
In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and butter. Beat on low speed for about 1 minute. Add the vanilla and malt powder and beat on low until combined. Add the melted chocolate and beat on medium speed until smooth. Add the whipping cream and beat on medium high speed for another minute.
Split each of the 9″ layer cakes in half. This will be easier to do if the cake is cold. Refrigerate for 2 hours or freeze for 30 minutes. I use a Wilton Cake leveler to divide the layers. However, this can be done with a good quality serrated knife. First trim any doming off the top of each layer. Then measure each layer and create a score line at the halfway mark all the way around the outside of the cake. Working from eye-level to the cake gently cut towards the center of the cake, then turn 1/4 turn and repeat until you have cut through the entire layer.
Place first layer in the center of a cake board. Slide a bit of wax paper just under the edge until all of the cake board is covered. These bits of wax paper will protect the cake board from stray bits of icing which may fall while you are decorating it. Cover the first layer with 1/3 of the Toasted Marshmallow Frosting. Top with second layer and cover top of that layer with the Malted Chocolate Frosting. Continue to alternate frostings covering the top most layer with Malted Chocolate frosting. Frost the sides of the cake with the remaining Malted Chocolate Frosting. Remove the wax paper cake board protectors. Decorate the top with small marshmallows, chocolate chips, jimmies or Whopper or Malteser candies as you desire.