Ingredients
Serves: 12-16
Prep Time: 1 hour 30 mins
Total Time: 2 hours 5 mins
For Chocolate Cake:
2 ½ cup + 1 tablespoon all purpose flour
3 cups sugar
1 cup + 1 tablespoon Cocoa powder (I used Ghirardelli)
1 tablespoon baking soda
1 ½ teaspoon baking powder
1 ½ teaspoon salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1 ½ cups strong black coffee, hot
¾ cup vegetable oil
1 ½ tablespoons vanilla extract
For the Toasted Marshmallow Filling:
16 large white marshmallows
1 cup powdered confectioners’ sugar, sifted
1 cup (2 sticks) butter, at room temperature
½ teaspoon vanilla paste (I used Nielson Madagascar) or pure vanilla extract
7.5 ounce Marshmallow Fluff
For the Malted Chocolate Frosting:
1lb butter (4 sticks), at room temperature
4 cups confectioners’ sugar, sifted
¾ cup Ovaltine Classic (brown in color)
1 tablespoon pure vanilla extract
Pinch of salt
8 ounces semisweet or dark chocolate, melted and cooled (I used a combination of both)
½ cup heavy whipping cream
Preparation
