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6-Layer Belgian Chocolate & Toasted Marshmallow Cake
SWEETAPOLITA19Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups granulated sugar
- 1 Tbsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 3 eggs (at room temperature)
- 1 1/2 cups buttermilk (room temperature)
- 1 1/2 cups strong black coffee
- 3/4 cup vegetable oil
- 1 1/2 Tbsp. pure vanilla extract
- 1 lb. butter (4 sticks, 2 cups, 454 g, at room temperature)
- 4 cups icing sugar (confectioners' or powdered, sifted)
- 3/4 cup ovaltine (Classic, brown in colour)
- 1 Tbsp. pure vanilla extract
- 1 pinch salt
- 8 oz. chocolate (quality Belgian, chopped, melted and cooled)
- 16 marshmallows (large white)
- 1 cup icing sugar (confectioners' or powdered, sifted)
- 1 cup butter (227 g, 2 sticks, at room temperature)
- 1/2 tsp. pure vanilla extract
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