Campfire Delight Cake

Independence Day isn’t Independence Day without some toasted marshmallows.  So why not kick it up a notch and enjoy them in cake form?

Complete with a rich chocolate cake, decadent frosting, and an ooey gooey marshmallow filling, this cake is sure bring a smile to your face!

Recipe Notes:

*I was able to find Nestle Malted Milk in my local grocery store.  If it’s not available in your area, use Ovaltine instead.

Rich Chocolate Cake

Adapted from My Baking Addiction

1 box Devil’s Food Cake Mix

1 (5.9 oz) package instant chocolate pudding mix

1 cup (8 oz) sour cream

1 cup canola oil

4 eggs

1 tbsp special dark cocoa powder

2 tsp pure vanilla extract

1 tbsp instant espresso granules

½ cup warm water

Preheat the oven to 350 degrees F.  Spray two 8-inch pans with non-stick spray.

Stir together the warm water and the instant espresso, until the espresso is dissolved.

Add the espresso mixture, along with all of the remaining ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.  The mixture will be thick and pudding-like.

Spread the cake batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Move to wire racks and cool for 10 minutes.  Then, run a knife along the edges of the pan and flip to remove the cake.  Cool the cakes completely before icing.

Toasted Marshmallow Filling

Recipe from Sweetapolita

16 large white marshmallows

1 cup powdered sugar

1 cup (2 sticks) unsalted butter, softened

½ tsp pure vanilla extract

8 oz Jet-Puffed Marshmallow Crème

Lightly spray a rimmed baking sheet with non-stick spray.  Place the marshmallows on the tray and broil for 1 minute or so, or until golden brown.  Gently flip the marshmallows and broil again until golden brown.  Set aside to cool.

Combine the butter and powdered sugar in the bowl of a stand mixer.  Mix on low until combined.  Add the vanilla and mix on high speed for 3 minutes or until fluffy and smooth.

Add the marshmallow crème and toasted marshmallows and mix on low until combined.  Scrape the sides of the bowl and the paddle often, as the toasted marshmallows like to stick together at first.

Malted Chocolate Frosting

Adapted from Sweetapolita

2 cups (4 sticks) unsalted butter, softened

4 ¼ cups powdered sugar

1 tbsp pure vanilla extract

¾ cup chocolate malted milk powder

6 oz unsweetened chocolate, melted and cooled slightly

½ cup whipping cream

In the bowl of a stand mixer, combine the butter and powdered sugar and mix until combined, about 1 minute.  Add the vanilla and the chocolate malt powder and mix on low until well combined.

Add the melted chocolate.  Beat on medium speed until smooth and combined, about 2 minutes.  Add the whipping cream and beat on medium-high until combined.  Best if used immediately.

Campfire Delight Cake assembly

Torte the cooled cakes (cut in half into thinner layers) with a large knife or cake leveler.  Place the first layer onto the cake stand or cake board.  Pipe a dam of chocolate icing around the edge of the cake.  Fill the center with 1/3 of the toasted marshmallow filling.  Top with another cake layer.  Repeat until the top layer is reached.  Ice the entire cake with the remaining malted chocolate frosting.

This cake can be enjoyed right away, but chilling for 30 minutes in the refrigerator will make it easier to cut.

Leftover cake should be stored in the refrigerator, but removed 30 minutes prior to eating.