There’s something about layer cakes that always brings me great comfort–from both making them and eating them. To me, layer cakes are baked bliss, truly. Don’t get me wrong, cupcakes are wonderful; cupcakes are sweet; cupcakes are darling (and perky), but they just aren’t layer cakes. Perhaps part of the glory of layer cakes is the intrigue of what’s beneath all of that swirled frosting, or the wonder of what fills the stacked layers under a perfectly composed exterior. Ever notice how layer cakes will offer one or two little hints as to what’s inside, without giving too much away? Think about a beautifully frosted pink cake with a few white sprinkles and a single strawberry on top: one could imagine that there are layers of vanilla cake inside with possible alternating layers of sweet pink strawberry cake, or maybe even layer up on layer of strawberry cake with fresh strawberry jam in between. Or, perhaps, there are layers of vanilla cake with homemade custard and fresh cut strawberries stacked inside. Truth is, we never can tell, but as far as I’m concerned, I’m always ready to find out. True, it’s likely that my love and adoration for layer cakes is slightly unnatural, but, in my heart, I know that some of you agree.
So, please, brace yourself: this cake is possibly the most delicious cake I’ve ever made. No jokes, no trying to be cute and sassy, but the honest truth. Take a peek for yourself:
6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite. Strangely, the finished cake is not really super sweet–it’s more rich, light, and creamy sweet…
Here’s a little peek at the marshmallows after being lightly toasted in the oven. They taste amazing in the cake, and are also pretty incredible taken right from the parchment paper: ooey and gooey in all the right places. Now, I know it’s not exactly summer yet, and there aren’t a lot of campfires happening quite yet (at least not here in Canada), but the taste of toasted marshmallows seems to bring a sense of nostalgia, no matter what the season. This addition to the recipe really makes (and takes) the cake.
Here it is standing tall and proud, flaunting an ever-important ”S” cake adjective for every one of its layers: sky-high, simple, sweet, satiny, special, and, most importantly, sinful. I think one of the simplest ways to create a wow-factor, is to split your layers. You’ve already baked them, so if you get really comfortable splitting them in two, you can create a sky-high cake in moments, and just think of how many fun fillings and frostings you can add into the mix. It really is one of the best techniques to learn (I’ll list a few tips and tricks on that subject below).
A world without cake, well, please don’t even make me think about it.
Rich Chocolate Cake recipe x 2 and split between three 8″ round cake pans.
*Update: Here is the printable recipe for the Rich Chocolate Cake–it is for 3 x 8″ pans, but the layers will be a bit more shallow. If you double the recipe, you will be able to fill the pans 2/3 full, resulting in thicker layers. You will have some remaining batter, with which you can make cupcakes, etc. You can also increase by 50%. Click here for printable recipe.
Malted Belgian Chocolate Frosting {click here for printable recipe}
Ingredients:
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 or malt powder
8 oz (250 g) Callebaut (or other premium brand) bittersweet chocolate chips, or chopped, and melted
1/2 cup whipping (35% fat) cream
Method:
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.
*Adapted from Williams-Sonoma Chocolate Frosting recipe
Toasted-Marshmallow Frosting {click here for printable recipe}
Ingredients:
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)
Method:
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 very, very 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.
Notes:
1. To create the frosted effect I’ve done, place chilled cake with thin layer of frosting on a piece of wax paper on a cake turntable, and add remaining frosting to create a fairly smooth finish with a medium palette knife (straight, not offset). Then, with your dominant hand, hold palette knife with a medium-firm pressure at about a 45 degree angle starting at bottom of cake, and with your other hand slowly spin turntable while keeping your palette knife against cake at at all times, then gradually directing the palette knife upwards until you get to the top. Finish with same technique on top. If you aren’t happy with your attempt, this frosting is so satiny, that you can smooth it over and try again.
2. Add a Whopper or Malteser candy and some chocolate jimmies on top for the final touch (think of it as your cake’s “hint.”)
3. I always build my cakes on thin cake boards to make for easy lifting and transferring.
4. I always bake layer-by-layer, so with 3 baking pans filled evenly. For accurate layers, I always weigh my pans with batter on a digital kitchen scale to ensure they are exactly the same.
5. Less is more: if you slightly underbake your chocolate cake (not vanilla), you will end up with a much moister cake. Just bake until toothpick comes “almost” clean.
Tips & Tricks for Splitting Cakes:
1. Always start with a cold cake: refrigerate for about 2 hours or freeze for about 30 minutes
2. With a good quality serrated knife (I only use my favourite Mac 10 1/2″ serrated bread knife–this thing is insanely sharp), trim any doming off the top of each layer.
3. Measure the height of your layer with a ruler, then create a score line on the halfway mark all the way around the outside of the cake.
4. Lower yourself to almost eye-level to the cake. With a gentle sawing motion, slowly move the knife gradually towards the centre of the cake, then turn cake 1/4 turn, and repeat until you have cut through the entire layer.
For more recipes from Rosie at Sweetapolita click here...
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