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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Tuesday, July 12, 2011

Campfire Delight Cake

If this picture isn't enough to pique your interest, I don't know what to do.  I have been dying to make this cake for months!!  So when my brother-in-law and sister-in-law made a visit, I jumped on it.  Sadly, my cake was quite slanty and not near as gorgeous as Rosie from Sweetapolita, but it was seriously tasty.  Enjoy!!!

Campfire Delight Cake- in 3 parts
Adapted from Sweetapolita

Rich & Dark Chocolate Cake

2 5/8 cups all-purpose flour-- 13oz
3 cups granulated sugar
1 1/8 cup Dark Cocoa Powder (I used partially black cocoa)
3 teaspoons baking soda
1.5 teaspoon baking powder
1.5 teaspoon salt
3 eggs
1.5 cup strong black coffee, cooled
1.5 cup buttermilk, room temperature
3/4 cup vegetable oil
1.5 tablespooon pure vanilla extract

Preheat oven to 350 F. Prepare 3 x 9" cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (plastic splashguard that comes with mixer is key here) and pour into prepared pans. Batter will be quite liquid.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes.  Don't overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Malted Belgian Chocolate Frosting        

1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Malt flavor
8 oz (250 g) Callebaut Chocolate Bittersweet chocolate, chopped and melted
1/2 cup whipping cream

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and 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. Best used right away.

Toasted-Marshmallow Frosting  

16 large white marshmallows
1 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room temperature
1/2 teaspoon pure vanilla extract
8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn SUPER quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). 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.

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