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CAMPFIRE FUDGE CAKE

CAMPFIRE FUDGE CAKE

Issue One | Recipe

This decadent cake is not for the faint-hearted bakers amongst us – but it is sooo worth the effort! This Campfire Fudge Cake features toasted marshmallow filling topped with malt icing and burnished marshmallows.

STYLING BY:

KAREN LOCKE

PHOTOGRAPHY BY:

INSIGHT CREATIVE

DESIGN & LAYOUT BY:

VERVE DESIGN

RECIPE BY:

HONEYBEE CREATES

: CONFETTI MAG : Online Magazine - Food, Entertaining, Celebrations and Lifestyle www.confettimag.com.au

Ingredients:

For the chocolate cake:

260g unsalted butter, softened 300g caster sugar

3 eggs

300g plain flour

2 tsp baking powder

80g cocoa powder

3 tsp vanilla extract

225ml buttermilk, room temp

For the marshmallow filling:

22 large white marshmallows 250g unsalted butter, softened 200g icing sugar, sifted

2 tsp vanilla essence

216g jar marshmallow fluff {available at Woolworths}

For the malted chocolate icing:

250g unsalted butter, softened 250g icing sugar, sifted

1/2 cup Milo

1/4 cup cocoa

2 tsp vanilla essence

125g milk chocolate, melted and cooled

70ml thickened cream

For the top of the cake:

40-45 white marshmallows

Method:

Pre-heat oven to 180 degrees and line two 20cm round cake tins with baking paper and grease sides with butter. In the bowl of your mixer, cream butter and sugar on a medium speed with paddle attachment for 4-5 minutes until pale and creamy. Drizzle in vanilla and mix again for 20 seconds. Add one egg at a time mixing between additions ensuring the egg is properly incorporated.

In a separate bowl sift together flour, baking powder and cocoa. Add the dry ingredients and the buttermilk alternatively, starting with the dry ingredients. Once the last half of buttermilk is added mix on a low – medium speed until just incorporated.

Divide batter between the two baking tins, and smooth the top so that it is even. Pop your tins in the oven on the middle shelf side by side and bake for 40-45 minutes, checking with a skewer in the centre of the cake to ensure it is cooked through.

Cool your cakes in their tin for 15 minutes, then remove the cakes from their tins and put them in the fridge for at least 1 hour or until you are ready to assemble the cake.

Toasted marshmallow filling, in your mixer beat together butter and icing sugar on a medium – high speed for 1-2 minutes, drizzle in vanilla then continue to beat for 3 minutes until well combined. Add toasted marshmallows and marshmallow fluff mixing on a low speed until just combined. Set aside.

For the chocolate malt icing, beat butter and icing sugar on a medium speed for 2 minutes. Add vanilla, milo and cocoa continue to mix for another minute until well combined.Pour in your melted pool of chocolate and mix on a low speed until you have a smooth, thick icing. Drizzle in thickened cream and beat on medium speed for 1 – 2 minutes until icing becomes fluffy. Use straight away.

To assemble your cake, take your chocolate cake out of the fridge, and slice in half horizontal with a bread knife. Place the first layer of cake on the plate stand you are going to present the cake on.Top the first cake layer with 1/3 of the toasted marshmallow filling and smooth out evenly right to the edge. Place the next cake layer on top then repeat with another 1/3 of the toasted marshmallow smoothing to the edges, add the next cake layer then the last of the marshmallow, top with the last cake layer.

Ice the entire outside of the cake with malted chocolate icing. Chill cake for 15 minutes.Line the top of the cake with the toasted marshmallows.