So it was my friend, Bryn’s birthday last tuesday, so we naturally had a birthday brunch on the following sunday. And I, naturally, decided to make a cake. Perhaps the richest, most heart attack inducing, artery clogging cake I will ever make. Hence the name Devil’s Layer cake. I call it that because the cake part is made of devil’s food cake and the filling is toasted marshmallow frosting and the frosting is just whipped chocolate ganache. Yup, I told you it was a rich cake. And I only say that it’s the richest cake that I will ever make because I accidentally gave my friend heart burn from eating the cake. Whoopsies.
The recipe for the devil’s food cake came from Luscious Chocolate Desserts, the toasted marshmallow frosting is from sweetapolita and the whipped chocolate ganache is my own doing. So let’s get started shall we?
Ingredients:Cake: -2 cups AP flour -1/2 cup semisweet chocolate chunks, melted -1 1/4 tsp baking soda -1/4 tsp salt -1/2 cup buttermilk (or milk with a tsp of lemon juice or vinegar) -1/3 cup water -3/4 cup unsalted butter -1 1/2 cup sugar -2 large eggs -1 1/2 tsp vanilla extract Filling: -1 bag mini marshmallows -1 cup powdered sugar -1/2 cup butter Optional -freeze dried raspberries (or better yet fresh raspberries) Whipped Ganache: -1 cup semisweet chocolate -1 cup heavy cream
- Butter and flour two cake pans and set aside. Preheat the oven to 350 F
- Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, incorporating them into the butter mixture after each addition. Add in the vanilla and the melted chocolate.
- In another mixing bowl, mix together the flour, baking soda and salt. Set aside. In a measuring cup, mix together the buttermilk and the water. Add the dry ingredients, alternating with the wet ingredients to the butter-chocolate mixture and mixing well to combine. Transfer the batter into the prepared pans and bake for 35 minutes or until a cake tester come out clean.
- While the cakes are cooling, carefully spread the marshmallows on a roasting pan lined with parchment paper. Make sure that there are no marshmallows on top of each other and toast under the broiler for 2 minutes. You may need to rotate the pan after a minute. Keep your eye on the marshmallows. You want them a nice golden brown.
- Once the marshmallows are toasted, let them cool a bit. In a mixing bowl, mix together the butter and powdered sugar until creamy. Add in the toasted marshmallows. This could get messy. I advise buttering a spatula before using it to scrap the marshmallows into the frosting base. Set aside.
- Invert the cake pans and let the cake layers cool on a wire rack or place them in the fridge to cool them faster.
- For the whipped ganache frosting, heat the heavy cream and pour it over the chocolate pieces. Let it sit for a few minutes before mixing it with a whisk. Let it cool.
- As the ganache cools, assemble the cake. Place one layer on a serving plate. I like to use a cardboard round covered in parchment or wax paper. Transfer the marshmallow frosting into a piping bag and pipe it in a even layer on the first cake layer. Leave at least 1/4 inch of space between the edge of the cake. Top with the berries (if you’re planning on using them) and place the top layer over the frosting.
- Whip the ganache with an electric mixer. I used more heavy cream, so it ended up being more of a whipped cream frosting. Frost the top and sides with the ganache and refrigerate.
Now if this is for a birthday, simply melt some more chocolate (maybe use white for a nice contrast?) and pipe happy birthday directly onto the cake. If you’re like me and aren’t a pro with a piping bag, I advise you pipe it on parchment paper, stick it in the fridge until the chocolate sets and then transfer it onto the cake.
Hugs and puppies!