Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting

This year, I resumed my tradition of baking myself a birthday cake. Each year I like to pick an extra-special recipe that I’ve had my eye on and make it sometime around my birthday. Last year, I didn’t make one since I was in Florida and I spent my birthday eating chocolate, playing tennis and having dinner at an open-air restaurant on the Intercoastal. In the spirt of doing a complete 180, this year I’m home in Pittsburgh, watching the snow fall (holy crazy weather!).

In years past for my birthday, I’ve made an Oreo Cheesecake, a Peanut Butter-Fudge Cheesecake and Tiramisu Cupcakes, to name a few. I had originally thought about making some sort of chocolate-peanut butter/peanut butter cup cake this year, but since I gave up peanut butter for Lent, it will have to wait. Then I remembered this amazing “campfire delight cake” that I had seen on Sweetapolita awhile ago, and it seemed like the perfect over-the-top birthday cake candidate. With SIX(!!) layers of rich chocolate cake, a toasted marshmallow filling and a malted chocolate frosting, the cake was an absolute dream. It lived up to the hype and then some, as it is one of the best cakes to ever come out of my kitchen.

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting

Let me tell you, this chocolate cake is intense. The layers are so moist and the flavor is deep and rich, thanks in part to using a high quality Dutch-process cocoa powder and hot coffee to enhance the chocolate.

The toasted marshmallow filling is flat-out genius. Not only is the frosting made with marshmallow cream, but actual toasted marshmallows are added. You get all of the marshmallow flavor along with little bits of toasted marshmallows with every bite. Paired with that chocolate cake recipe, I was pretty sure that things couldn’t get any better…

Then, along came the chocolate frosting. This is no ordinary chocolate frosting. I discovered the wonderment of using Ovaltine in chocolate frosting when I made brownies with buttercream frosting last year; it adds a malted flavor that is distinct but not overpowering and a perfect accompaniment to the chocolate.

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting

If you want a cake that has some serious wow factor, you must make this cake! Not only is it sky-high and absolutely stunning, but it tastes even better than it looks!

Since it’s my birthday, I’m off to eat another slice of cake πŸ™‚ Β Cheers!

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting

One year ago: Cinnamon-Sugar Scones
Two years ago: Salted Peanut ChewsΒ and Tiramisu Cupcakes
Three years ago: Easy Vanilla Bean Buttercream and Peanut Butter-Fudge Cheesecake
Four years ago: Blueberry Crumb Cake
Five years ago: Caramel-Topped Flan
Six years ago: Oreo Cheesecake

Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting

Yield: 12 to 16 servings

Prep Time: 1 hour 30 minutes

Cook Time: 35 minutes

Total Time: 4 hours

An amazing six-layer chocolate cake with a toasted marshmallow filling and a malted chocolate frosting. This is one for the ages!

Ingredients:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Toasted Marshmallow Filling:
16 large marshmallows
1 cup powdered sugar
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
1 (7½-ounce) jar Marshmallow Fluff

For the Malted Chocolate Frosting:
2 cups unsalted butter, at room temperature
4 cups powdered sugar
¾ cup Ovaltine Classic
1 tablespoon vanilla extract
Pinch of salt
8 ounces semisweet or dark chocolate chocolate, melted and cooled
½ cup heavy cream

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.

6. Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.

7. Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.

8. Assemble the Cake: Slice each cake layer in half horizontally so you have six cake layers. Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate Frosting. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.

Cake is best served the same day it is made, but leftovers can be stored at room temperature or in the refrigerator, well-wrapped, for up to 3 days.

Notes:

  • You can substitute marshmallow creme for the Marshmallow Fluff.
  • For the cleanest cake slices, refrigerate the cake for about 30 minutes before cutting. Use a sharp knife dipped in hot water (and wiped dry) between each cut.

(Recipe adapted from Sweetapolita)

SHARE THIS POST



295 Responses to “Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting”

  1. Averie @ Averie Cooks on March 25, 2013 at 1:29 am

    Happy Birthday!!!!!! I don’t even know where to begin. Buttermilk AND oil make for such a soft and moist cake. And the coffee (1.5 cups!) and the Dutch proc cocoa powder. Love using that combo. Then the Fluff AND the toasted marshmallows worked in for texture. And then the Ovaltine. So many amazing little tricks worked in. I could have a field day just with each layer on it’s own!

    Reply

  2. Amy on March 25, 2013 at 1:40 am

    This looks amazing and Im keen to give it a go but I was wondering what is marshmallow fluff and is there a substitute for it? I live in Australia so we dont have a lot of that sort of thing here.

    Reply

    • Kate Hutchinson on March 26th, 2013 at 4:36 am

      I have seen marshmallow fluff in Woolworths/Safeway check the aisle with the maple syrup it will probably be there

      Reply

      • Amy on March 27th, 2013 at 10:48 pm

        Awesome I’ll have a look this arvo after work!

        Reply

        • Barbara on May 28th, 2013 at 3:48 am

          This is probably a little late into this topic, but I have bought it at Coles and Reject Shop has it quite frequently.

          Reply

  3. Sarah on March 25, 2013 at 1:55 am

    There is NO SUBSTITUTE for making your own birthday cake! Nothing makes me feel more giddy and excited than frosting myself up a giant layer cake! Woohoo, it’s a Celebration!

    Reply

  4. Cristina on March 25, 2013 at 2:16 am

    Happy birthday!!! Hey yesterday was my birthday. πŸ™‚ If it makes you feel better the weather in my neck of Florida was cruddy and rainy so you didn’t miss out on much. I seriously am in love with your blog and drooling over this cake!!

    Reply

  5. Listening Daisy on March 25, 2013 at 3:09 am

    Happy birthday!

    Reply

  6. T.R. on March 25, 2013 at 3:19 am

    Happy Personal New Year!!!!. I love that you make a treat for yourself every year. I think I’ll start this year and this cake looks amazing. I’m usually a red velvet fan but I did your Cheese Cake Factory red velvet for my xmas party. :O)

    Reply

  7. Mimi on March 25, 2013 at 3:21 am

    Happy B’day!
    Your cake looks divine…
    Can you share what brand of Dutch-Process cocoa you used?

    Reply

    • Michelle on March 28th, 2013 at 2:17 pm

      Thank you Mimi! I use Penzeys Dutch-process cocoa.

      Reply

      • Mimi on April 4th, 2013 at 6:55 pm

        ooh, I’ve been wanting to try that brand, and now I will…Thanks!

        Reply

  8. Valerie on March 25, 2013 at 3:29 am

    First of all, a very Happy Belated Birthday to you, MIchelle! WOW — What a cake!!! It looks so darn amazing, that I was almost tempted to lick my computer screen — ALMOST!

    Reply

  9. anastassia on March 25, 2013 at 3:47 am

    happy birthday!

    Reply

  10. Jill on March 25, 2013 at 3:52 am

    I may have to make this very soon, even though I just finished two cakes in a row (carrot and ice cream) for our family’s crazy birthday week! Can you suggest a substitution for the coffee? I’ve subbed out lots of things before, but never coffee. Our family doesn’t consume that in any form and I can’t think of how I could replace it. Thanks! πŸ™‚

    Reply

    • Michelle on March 28th, 2013 at 2:18 pm

      Hi Jill, That’s tough. You can substitute hot water, but it may zap the cake of a lot of flavor. Coffee plays a big role in chocolate baked goods, bringing out a significant amount of flavor.

      Reply

      • Erica on January 26th, 2014 at 1:49 am

        I just made the chocolate cake last night with hot water. It’s soooooo good. My family loved it. I can’t imagine how much more amazing with the coffee. But I have two little ones, so I have to make the cake without the coffee. It came out super moist like a piece of heaven.

        Reply

  11. teresa on March 25, 2013 at 4:12 am

    Wow!!! Really! Happy birthday!

    Reply

  12. Jessica @ Portuguese Girl Cooks on March 25, 2013 at 5:53 am

    Happy Birthday Michelle!!!! Hope you have an awesome day!!! This cake is AMAZING!! I made it just after Rosie had posted it, and it still remains one of my all time favourite cakes! It really is that good! Your’s turned out absolutely perfect!

    Reply

  13. Melissa on March 25, 2013 at 6:06 am

    Happy birthday to you Michelle! On your birthday we celebrate you and your accomplishments! Thank you for bringing is your wonderful website and sharing your recipes and knowledge! Xoxo

    Reply

  14. Iris on March 25, 2013 at 6:20 am

    I love,love,love this recipe! Will definetly be trying! Happy birthday!

    Reply

  15. Katrina @ Warm Vanilla Sugar on March 25, 2013 at 6:27 am

    Wow, this cake looks insanely lovely!

    Reply

  16. Tracey on March 25, 2013 at 7:16 am

    Happy Birthday, my friend! Hope you have a wonderfully sweet day πŸ™‚ I am absolutely drooling over this cake – wow, what a perfect birthday treat!!

    Reply

  17. Haylie on March 25, 2013 at 7:19 am

    Well doesn’t that look amazing..

    Happy belated birthday! I must say, I think I might make this for my own birthday… Mines coming up on the 31st! Thanks again for sharing πŸ™‚ xx

    Reply

  18. Jodi Pavlik on March 25, 2013 at 7:56 am

    W-O-W! That cake looks incredible! I would like a slice please πŸ™‚ Happy birthday!

    Reply

  19. Jeri Barry on March 25, 2013 at 7:58 am

    Happy Birthday! Thank you for sharing such a wonderful cake recipe! This is beautiful and sounds delicious. I hope to make it for a friend who is not a fan of marshmallow. Is there another filling you could recommend that would contrast with the frosting and would still give such a dramatic presentation? Thanks!

    Reply

    • Michelle on March 28th, 2013 at 2:21 pm

      Hi Jeri, You could try a lot of different things – a vanilla bean meringue buttercream, a peanut butter icing – depends on what your friend likes!

      Reply

  20. Aimee on March 25, 2013 at 8:23 am

    Happy Birthday!!! I had made this cake twice and it’s one of my favorites. The chocolate cake is the only recipe I use..

    Reply

  21. Thea on March 25, 2013 at 8:26 am

    Happy Birthday!! Wonderful post – I too bake my own birthday cakes πŸ™‚ This sounds like heaven in cake form, can’t wait to try someday!

    Reply

  22. Paula on March 25, 2013 at 8:29 am

    Happy Birthday! You really outdid yourself with this cake. Just fabulous!

    Reply

  23. Gloria @ Simply Gloria on March 25, 2013 at 8:34 am

    Happy Birthday! I love this cake! (So pinning it!) I always make my own bday cake every year…I love to. And my family loves it too! (=

    Reply

  24. Rachel @ Baked by Rachel on March 25, 2013 at 8:44 am

    Happy birthday!! This is a stunning cake and is totally making my mouth water

    Reply

  25. Fayem on March 25, 2013 at 8:54 am

    Happy Birthday Michelle, cake looks great, I hope if I have the courage to make this, it turns out like yours. Might give it a go this year for my daughters birthday.

    Reply

  26. Sarah on March 25, 2013 at 8:55 am

    Happy Birthday! I wonder if the tops of the cakes need to be leveled before layered. Did you have trouble layering this cake using the rounded tops of the cakes?

    Reply

    • Michelle on March 28th, 2013 at 2:21 pm

      Hi Sarah, I usually do level cakes, but these baked up perfectly flat, so there was no need! If you do find that your cakes dome when baked, then I would level them.

      Reply

  27. Marcia Drake on March 25, 2013 at 9:18 am

    Happy Birthday Michelle. Just describing this cake to my co-worker had her drooling. I have been looking forward to what you were doing with those gorgeous toasted marshmallows since Friday. Yummy with a capital Y!
    Again, I hope your birthday is filled with something wonderful (not more snow).

    Reply

  28. Katie on March 25, 2013 at 9:20 am

    Happy Birthday, that cake looks amazing, enjoy it!

    Reply

  29. Jessica on March 25, 2013 at 9:25 am

    Happy birthday to YOU!!! Hope it’s your best year yet.
    And this cake…OH MY GOODNESS. It makes me want to bake a cake for myself for my birthday this year. YUM.

    Reply

  30. Rieneke on March 25, 2013 at 9:40 am

    Have a happy birthday and enjoy your cake !

    Reply

  31. Eldonna on March 25, 2013 at 9:44 am

    If you celebrated your birthday Sunday you could have made the PB cup cake and eaten it. Sunday is celebrated as a “little Easter” each time, as such Sundays are not included in the 40 days of Lent. Happy Birthday!

    Reply

  32. Maria on March 25, 2013 at 9:55 am

    WOW! What a cake! Happy Birthday my friend! xoxo

    Reply

  33. Emily on March 25, 2013 at 9:56 am

    Happy Birthday! Enjoy the day and thanks for an amazing blog!

    Reply

  34. Eva @ Eva Bakes on March 25, 2013 at 10:00 am

    Happy birthday! Feel free to send any leftover cake my way… though it’s doubtful since this cake looks insanely good!

    Reply

  35. Lisa on March 25, 2013 at 10:11 am

    Happy Birthday! This cake looks divine. I can pull off a two layer cake, but 6 may be out of my realm. May need to work up to it:)

    Reply

  36. CateyLou on March 25, 2013 at 10:11 am

    Happy birthday to you. I LOVE the idea of baking yourself a cake. I’m going to borrow that tradition from you! This cake is gorgeous – it looks so decadent, perfect for a birthday!

    Reply

  37. Beth @ It's Always Someone's Birthday on March 25, 2013 at 10:13 am

    Happy Birthday! This looks like my kinda cake! What a great way to treat yourself on your birthday!!

    Reply

  38. Marcie @ Flavor The Moments on March 25, 2013 at 10:21 am

    Happy birthday! What a great cake to celebrate with! That cake sounds fantastic with coffee and buttermilk, but then the toasted marshmallow AND Ovaltine make it sound to die for. I love chocolate malt, and just recently discovered how great it is in baked goods. I often bake my own birthday cakes, and this year will be no different. This just might be the one!

    Reply

  39. Mari @ Oh, Sweet & Savory on March 25, 2013 at 10:29 am

    Happy Birthday! I *love* that you treat yourself to a home-made birthday cake! And the recipe — oh-my-goodness! It looks absolutely amazing! I will absolutely make it. Quick question: Do you have a substitute for the Ovaltine?

    Reply

    • Michelle on March 28th, 2013 at 2:25 pm

      Hi Mari, It depends on why you want to substitute in the first place. Availability? Don’t like malt? You could substitute regular malted milk powder, but it won’t be as chocolatey. If you don’t like malt, you could just use more sugar for a chocolate frosting.

      Reply

      • Junglewife on March 30th, 2013 at 8:48 pm

        Quick question – I live overseas and don’t have access to Ovaltine but I do have malted milk powder. You said subbing the malted milk powder would make it not as chocolatey – do you think I could add some extra cocoa powder? My birthday is in a month and I’d love to make this for myself! πŸ™‚

        Reply

        • Michelle on March 31st, 2013 at 2:46 pm

          Yes, you could do exactly that. Enjoy!

          Reply

          • Junglewife on May 3rd, 2013 at 5:23 am

            My birthday was yesterday, and I made this delicious cake! Unfortunately as I was going through my cupboards I found that my half-empty can of malted milk powder was hard as a rock! But, where I live we can get a chocolate drink mix called Milo, which I remembered is malted as well! So I used that in place of the Ovaltine. And oh my word, was the cake delicious! I almost couldn’t eat the last bite of my (super-thin) slice, it was so rich! If I ever make it again, there is only one thing I would do differently (besides maybe halving the recipe and making a smaller cake!) and that is adding the toasted marshmallows to the filling while they are still warm. I let them cool because I was worried about melting the butter, and I probably shouldn’t have. The recipe didn’t specify one way or the other, but the cooled marshmallows didn’t seem to mix in as well as the warm ones probably would have.

            Reply

  40. Sheri on March 25, 2013 at 10:34 am

    I think I just shed one little tear of bliss when I saw this. πŸ™‚
    Happy birthday! Let us ALL celebrate with cake!

    Reply

  41. Rebecca on March 25, 2013 at 10:37 am

    Happy birthday! It looks amazing! πŸ™‚ Does anybody know the metric measurements of the ingredients?

    Reply

  42. Kim on March 25, 2013 at 10:41 am

    Birthdays are the BEST excuse for cake! Have a great day—and save me a bite πŸ™‚

    Reply

  43. Barbara @ Barbara Bakes on March 25, 2013 at 10:43 am

    This looks spectacular! Breakfast!?!

    Reply

  44. marie @ little kitchie on March 25, 2013 at 10:44 am

    WOW!!! Now this is putting me in a good mood on a Monday morning πŸ™‚

    Reply

  45. Shelley on March 25, 2013 at 11:16 am

    I have a potluck this Wednesday and signed up for a dessert. This would be a show-stopper. My main issues are storage and transportation.

    Just how tall is this thing when assembled?

    Reply

  46. Sue on March 25, 2013 at 11:17 am

    Happy Birthday! Wow!! That is one beautiful cake!

    Reply

  47. Karen@Mignardise on March 25, 2013 at 11:30 am

    Such a special, gorgeous cake! This is exactly what I would want for my birthday too! Hope you had a happy day.

    Reply

  48. Noreen on March 25, 2013 at 11:37 am

    Hi Michelle, this cake looks fabulous…but I’m not a malt flavor fan. Any idea for substitutions? Happy Birthday!!!

    Reply

    • Michelle on March 28th, 2013 at 2:28 pm

      Hi Noreen, You could throw in some more powdered sugar and cocoa powder for a pure chocolate frosting.

      Reply

  49. thebakingcup - carolina on March 25, 2013 at 11:51 am

    Amazing Cake!! Happy Birthday!

    Reply

  50. Anna @ Crunchy Creamy Sweet on March 25, 2013 at 12:08 pm

    This cake is simply stunning! Happy Birthday, Michelle!

    Reply

  51. Modern Jane on March 25, 2013 at 12:32 pm

    Oh my gosh! I love chocolate and marshmallow together, and this looks AMAZING!

    Reply

  52. natalie@thesweetslife on March 25, 2013 at 12:41 pm

    whoa. amazing!

    Reply

  53. Terr A. on March 25, 2013 at 12:42 pm

    That looks so good! Happy Birthday!

    Reply

  54. Wyndy T on March 25, 2013 at 1:13 pm

    Happy Birthday! The cake looks awesome, I have been making this recipe as cupcakes for some time and everyone always loves it!

    Reply

  55. Jen of My Tiny Oven on March 25, 2013 at 1:14 pm

    OMG, that cake looks AMAZING!! I hope you have a great birthday!!

    Reply

  56. Ashley @ Wishes and Dishes on March 25, 2013 at 1:15 pm

    Happy birthday, Michelle!! Thanks for all the great recipes you share with us all year-round!!!

    Reply

  57. Alex on March 25, 2013 at 1:27 pm

    I will definitely be trying this when I’m up in Connecticut for Easter! This looks AMAZING ! Thanks and Happy belated birthday! Love your blog !

    Reply

  58. Ashleigh on March 25, 2013 at 1:34 pm

    By any chance is the cake batter for this supposed to be really thin? I have it all in my mixer but it just seems like it isn’t thick at all even though I followed everything so far. It seems nothing like a normal cake batter!

    Reply

    • Ashleigh on March 25th, 2013 at 1:34 pm

      Nevermind. I see that it says the batter will be very thin πŸ˜‰ ooops!

      Reply

  59. Heather @ Bake, Run, Live on March 25, 2013 at 1:36 pm

    Happy Birthday!
    I also make my own birthday cake- it’s so much fun, and I get exactly what I want!! I have a very special occasion coming up, and I will be making the dessert for that also. My boyfriend just rolls his eyes at me! πŸ™‚

    Reply

  60. Melissa @ Treats With a Twist on March 25, 2013 at 2:19 pm

    1. Happy Birthday!!!
    2. Holy crap! I want this cake! I want it for my birthday. And because my birthday isn’t until August, I want it for…tomorrow.

    Reply

  61. Katie on March 25, 2013 at 2:41 pm

    This look absolutely amazing!!! Happy birthday, Michelle!!!

    Reply

  62. Amy on March 25, 2013 at 2:44 pm

    Do you think that this could be made with cupcakes instead, putting the marshmallow filling into the center of the cupcakes once they’re baked?

    Reply

  63. Lori @ RecipeGirl on March 25, 2013 at 2:55 pm

    oh my gosh, Happy Birthday and you are amazing. This is gorgeous!

    Reply

  64. Tamara on March 25, 2013 at 2:58 pm

    This looks and sounds so incredibly YUMMY!!! I have never baked a from scratch cake (outside of carrot cake) before and I was wondering what brand of Dutch process cocoa powder you used, or brands in general you recommend. I imagine this is intended to be something more than the Hersheys stuff. And…Happy Birthday!!! ~Tamara

    Reply

    • Maria Hanrahan on March 25th, 2013 at 7:28 pm

      Hey Tamara, I’m an avid baker that saw your questions and wanted to share my input. Dutch-processed (or alkalized) cocoa has been treated with an alkali to neutralize the acids. This results in a more delicate, less bitter, smoother flavor. Regular Hershey’s Cocoa Powder is natural, not Dutch-processed, but Hershey’s Special Dark Cocoa Powder is a blend of natural and Dutch-processed cocoas.

      When you have natural cocoa powder and a recipe calls for Dutch-processed, a suggested substitution is adding 1/8 teaspoon of baking soda for every 3 tablespoons of natural cocoa powder, but it’s best to use Dutch-processed if the recipe calls for it. I love Penzeys Spices and they have a Dutch-processed cocoa powder (as well as a natural one) that I like and that won’t break the bank.

      Reply

      • Tamara on March 29th, 2013 at 3:31 pm

        Thanks for the info! πŸ™‚

        Reply

    • Michelle on March 28th, 2013 at 2:31 pm

      Hi Tamara, I use Penzeys Dutch-process cocoa powder.

      Reply

      • Tamara on March 29th, 2013 at 3:32 pm

        Thanks Michelle!

        Reply

  65. Olivia on March 25, 2013 at 3:17 pm

    Happy Birthday to you….Wow it looks really amazing…. Keep baking… God bless you….

    Reply

  66. Katie @ Blonde Ambition on March 25, 2013 at 3:31 pm

    Holy mother of chocolate cakes! This is epic. The most wonderful birthday present to yourself ever πŸ™‚ Happy happy birthday!

    Reply

  67. Gayle on March 25, 2013 at 4:15 pm

    Happy Belated Birthday! Hope you had a great day and wow, now that’s a cake!

    Reply

  68. Diana on March 25, 2013 at 4:19 pm

    You Are….AWESOME! Thank you for posting this on my snow day from school πŸ™‚
    I shall be making it shortly! And Happy BDAY! Your site rocks! LOVE IT!

    Reply

  69. Tina @ Tina's Chic on March 25, 2013 at 4:29 pm

    Gorgeous!!! This looks like something straight out of a food magazine. Almost too good to eat..almost. πŸ˜‰

    Reply

  70. Sues on March 25, 2013 at 4:38 pm

    Holy moly this looks awesome! I NEED to try toasted marshmallow filling!!

    Reply

  71. Tracy {pale yellow} on March 25, 2013 at 5:22 pm

    1. Happy Birthday!
    2. I think all bloggers make their own birthday cakes, it’s too hard not too!
    3. This cake looks spectacularly delicious, beautiful work!

    Reply

  72. Annie @ Annie's Noms on March 25, 2013 at 5:35 pm

    Happy Birthday! I think I just about died and went to cake heaven! This cake is beautiful! There’s absolutely nothing wrong with making your own birthday cake haha! You know exactly how you want it to look and what’s gone into it! I’m making my own cake this year and I can’t wait!

    Reply

  73. Joan on March 25, 2013 at 6:57 pm

    A friend of mine is celebrating a milestone birthday this year, and I’ve been searching and searching for the perfect cake to make him. I just found it! YUM-O!

    Reply

  74. Kate on March 25, 2013 at 6:59 pm

    Happy Birthday! This cake looks GORGEOUS.

    Reply

  75. Jen on March 25, 2013 at 7:49 pm

    Is there something I can substitute for the coffee ? This looks amazing!

    Reply

    • Michelle on March 28th, 2013 at 2:32 pm

      Hi Jen, Unless you need to substitute due to dietary or religious restrictions, I would really, REALLY recommend that you use the coffee. You can’t taste it, but it makes the chocolate flavor really deep and rich. If you need to substitute, use hot water, but do so with the understanding that it could really affect the final flavor.

      Reply

  76. Maureen | Orgasmic Chef on March 25, 2013 at 8:23 pm

    With a cake like this I’d consider having a birthday every year rather than every 10 πŸ™‚

    Happy Birthday!

    Reply

  77. Laura Dembowski on March 25, 2013 at 8:37 pm

    Happy, happy birthday, Michelle πŸ™‚ I always make a special treat for my birthday too. This cake looks amazing! The frosting is so unique with tje toasted marshmallows. Marshmallows make everything better. Hope you had a great day!

    Reply

  78. Beth @ Decadent Dragon Bakery on March 25, 2013 at 8:39 pm

    Happy Birthday. Such a beautiful cake! Can’t wait to make this. Definitely pinning this one.

    Reply

  79. mindy on March 25, 2013 at 9:45 pm

    I made this for my sons 5th bday last year! It was AMAZING!!

    Reply

  80. Emily on March 25, 2013 at 9:56 pm

    Looks amazing!! I have to ask if there is a substitute for the coffee? I know it is supposed to make the chocolate better but I am one of the few people who HATES coffee!! I can’t bring myself to add it to desserts. πŸ™‚

    Reply

    • Julia on March 27th, 2013 at 10:38 am

      Hi! I don’t like coffee either! I usually add hot chocolate. Sometimes, I’ll add a flavored kind. Hope that helps!

      Reply

    • Michelle on March 28th, 2013 at 2:34 pm

      Hi Emily, I am not a coffee drinker (never liked the flavor), but you can’t taste it at all and it adds a significant amount of flavor to chocolate baked goods. You can sub hot water (I’ve never tried hot chocolate, but sounds like a valid suggestion), but know that you might sacrifice significant flavor.

      Reply

  81. Cathy on March 25, 2013 at 9:58 pm

    Can you make these into cupcakes? Fill them with marshmallow and frost them wih the malted frosting? Any suggestion on how long to bake the cupcakes?

    Reply

    • Michelle on March 28th, 2013 at 2:35 pm

      Hi Cathy, Absolutely! I would start checking the cupcakes around 18 minutes or so to make sure you don’t over-bake them.

      Reply

  82. Molly_Bakelette on March 25, 2013 at 10:50 pm

    This cake looks INSANELY good! Can’t wait to try this!

    Happy Happy Birthday Michelle!!! Go have another piece! Hehe!
    Xoxo M

    Reply

  83. Mimi @ Culinary Couture on March 25, 2013 at 11:41 pm

    This looks intense! I love all of Sweetapolita’s cakes—I’m sure this one would be no exception!

    Reply

  84. Radhika on March 26, 2013 at 12:03 am

    Happy Birthday Michelle! May the year bring happiness in your new home!

    Reply

  85. Hari Chandana on March 26, 2013 at 12:56 am

    Wish you a very happy birthday.. Cake looks absolutely fantastic and tempting.. first time here.. happy to follow your space πŸ™‚

    Reply

  86. Patricia on March 26, 2013 at 6:07 am

    Happy Birthday, a lil bit late but hope you had a nice day πŸ™‚
    A made this cake yesterday. And it taste so good.
    We will make it sunday too and some Chai Ceescake for sure.
    Thanks for the ispiration.
    Love. P

    Reply

  87. Dana on March 26, 2013 at 7:31 am

    Gorgeous cake! Perhaps I’ll make it for my birthday, too (not until November though, and that’s a LONG time to wait for such a beauty!). The marshmallow filling is especially intriguing. Hope you have a very happy birthday…this cake should certainly help!!

    Reply

  88. Amy J on March 26, 2013 at 12:02 pm

    Happy Birthday! This cake looks AMAZING! Have added it to my recipe list… πŸ™‚

    Reply

  89. Bernadette @ Now Stir It Up on March 26, 2013 at 1:43 pm

    Happy Birthday!!! This cake looks DECEDENT! And AMAZING. So many good things going on there… Pinned!

    Reply

  90. Meghan G. on March 26, 2013 at 3:55 pm

    It made me so happy to open your email. First, I was happy because I see it’s your birthday (****HAPPY BIRTHDAY!!!!!*****) and that means I share a birthday with one of my favorite bloggers since it’s my birthday also! Second, I LOVED that you made this fabulous cake for your birthday cake. I’m the same as you-I bake my own cake usually. This year, I hadn’t found something that entirely peaked my interest, until I saw your cake. My three sons were sick for my birthday, so we’re postponing cake and date till later when everyone’s well, and I think this will be the cake. Can’t wait! Thanks for sharing!!!

    Reply

    • Michelle on March 28th, 2013 at 2:56 pm

      A very Happy Birthday to you as well!

      Reply

  91. Diana on March 26, 2013 at 3:58 pm

    This cake looks absolutely delicious! I love to find a recipe for a cake that is different! I am unfamiliar with Ovaltine. Do I mix in the powder or the liquid that has been mixed?

    Reply

    • Michelle on March 28th, 2013 at 2:57 pm

      Hi Diana, You just mix in the powder.

      Reply

  92. Rosie @ Blueberry Kitchen on March 26, 2013 at 6:18 pm

    Wow, this is the most amazing looking cake! Hope you had a great birthday!

    Reply

  93. Spencer on March 26, 2013 at 8:31 pm

    How awesome! I could easily polish that off on my own.

    Reply

  94. donna on March 26, 2013 at 10:55 pm

    Happy Birthday! And I have to agree this is the absolute best cake I have ever made as well. However when I roast my marshmallows & add them to the frosting, each time I get sticky lumps that don’t smooth out as I whip the frosting? Any ideas what I could be doing wrong? I left a comment on for Rosie too, but didn’t hear back from her. Any input would be greatly appreciated!
    And for the record, this recipe makes fabulous cupcakes too!
    Enjoy your day & I love your blog!
    Donna

    Reply

    • Michelle on March 28th, 2013 at 3:03 pm

      Hi Donna, Mine was definitely lumpy at first, but as I mixed it smoothed out. I was actually surprised that I didn’t have more big pieces of marshmallow. Make sure you’re toasting them enough, too. They dissolve more easily if they’re toasted through and really soft, versus still being solid marshmallow. Hope that helps!

      Reply

      • Donna on March 28th, 2013 at 11:47 pm

        Thank you so much the reply, I will roast them longer next time! hope you had a great birthday and congrats on the house!

        Reply

  95. Gretta on March 27, 2013 at 10:31 am

    This cake looks stunning! Happy belated birthday. I am wondering, what are you favorite cakes ever? can you make a new list

    Reply

    • Michelle on March 28th, 2013 at 3:14 pm

      Hi Gretta, Great suggestion! I will work on getting those Top 10 lists updated!

      Reply

  96. LAURA on March 27, 2013 at 10:47 am

    Happy Birthday! thanks for all the awesome baked goods (and a lot more). I think I will copy you (again) by making my own bday cake each year from now on. I make cakes for everyone but the postman and yet I don’t get a bday cake which always frustrates me. So instead of sulking let’s go baking me the best cake ever!!!

    Reply

  97. Jessiker Bakes (@jessikerbakes) on March 27, 2013 at 1:12 pm

    Happy Belated Birthday! I’m a March baby too! This cake looks amazing and VERY moist!

    Reply

  98. Nikki @Seeded at the Table on March 27, 2013 at 3:05 pm

    How can this possibly taste better than it looks? It’s beautiful!! Happy birthday!!

    Reply

  99. Julia on March 27, 2013 at 9:22 pm

    I’m hoping someone can answer me quick because I’m in the process of making this cake and realized that I have no idea what Ovaltine is! I’ve never heard of it before. Is it a powder or liquid? Can I use something else instead??!! Help please!! I just finished making the marshmallow icing….YIKES! It’s delicious!

    Reply

    • Linda on March 28th, 2013 at 1:27 am

      To Julia, Ovaltine is a cocoa powder that is used to make hot chocolate. I haven’t had it since I was a kid but I think t has kind of a malted milk ball chocolate flavor. You should find it in the grocery section that has hot cocoa mix. Good luck!!

      Reply

    • Michelle on March 28th, 2013 at 3:35 pm

      Hi Julia, Ditto Linda – Ovaltine is a powder used to make hot chocolate drinks, and it has a malted flavor.

      Reply

      • Ela on April 12th, 2013 at 1:08 am

        The Ovaltine I found is in granules and not powdered, is that was you used for the icing? Will the granules dissolve during mixing? Thanks!

        Reply

        • Michelle on April 12th, 2013 at 11:46 am

          Hi Ela, I have never seen Ovaltine in granules; I have no idea if it will dissolve or not, but if you can find the powder, that’s your best bet.

          Reply

  100. Debbie on March 28, 2013 at 4:58 pm

    This looks beautiful! Question – I only have 9″ cake pans – If I placed the batter in two 9″ cake pans, how would this affect the baking time?

    Reply

    • Michelle on March 30th, 2013 at 11:30 am

      Hi Debbie, You would need to reduce the baking time a little bit (I can’t say for sure by how much because I haven’t made this in 9″ pans).

      Reply

      • Debbie on April 1st, 2013 at 3:19 pm

        Thank you!

        Reply

  101. Tay on March 28, 2013 at 10:14 pm

    Where do you purchase your cocoa powder from (I could only find the brand you mentioned online)? Is there any brand you could recommend that could be purchased from Whole Foods or Amazon.com?

    Reply

    • Michelle on March 30th, 2013 at 5:13 pm

      Hi Tay, I purchase my Dutch-process cocoa powder from Penzeys (they have an actual brick and mortar store here in Pittsburgh). I have not purchased any cocoa powder from Whole Foods, but I have heard good things about the Callebaut cocoa powder, which you can get from Amazon.

      Reply

  102. Gina on March 30, 2013 at 12:08 am

    The save icon that allows you to save the recipe to your recipe box is not working. I am usually able to click on it and it saves your recipe to my recipe box. I tried it with the coconut cake recipe too and all that comes up is a blank square. Is there a new way to do it?
    Thanks,
    Gina

    Reply

    • Michelle on March 30th, 2013 at 5:27 pm

      Hi Gina, I am so sorry for the inconvenience. I will work to get the issue resolved.

      Reply

  103. Nari on March 30, 2013 at 11:45 pm

    Happy belated birthday!!
    This cake looks like 6 layers of heaven!! I am a terrible baker so i doubt i can pull something like this off! But i wonder where i can try even a bite of this AMAZINGGGGG CAKEEE!! It just looks too good to be true!

    Reply

  104. Tea on March 31, 2013 at 6:22 am

    I made this cake today, its a very moist cake, haven’t finished assembling it yet.
    But don’t you think that its a bit too much 1tbsp of baking soda? My cake spilt over during baking.

    Reply

    • Michelle on March 31st, 2013 at 2:49 pm

      I had no trouble with the amount of baking soda; my cakes actually baked up perfectly even and didn’t even dome. I would just level off the tops of the cakes when you assemble!

      Reply

  105. Diana on March 31, 2013 at 8:37 pm

    This was a HUGE hit at Easter dinner – thank you!

    Reply

  106. cupcake with filling on March 31, 2013 at 8:51 pm

    ohhhh.. I am drooling just by looking at the cake…what a nice creamy you have there…

    Reply

  107. Obsessive Compulsive Baking Disorder on April 1, 2013 at 5:48 am

    Oh my goodness gracious this cake looks amazing!!
    Such a shame i’m back at university without kitchen facilities for my birthday, otherwise I would make this in a flash!!
    xx

    Reply

  108. Diana on April 1, 2013 at 11:34 am

    The best thing I ate this week was without question your Six Layer Chocolate Cake With Toasted Marshmallow Filling! Thank you so much for a truly exceptional recipe!

    Reply

  109. LisaK@CanNeBodyHearMe on April 1, 2013 at 11:46 am

    I made this cake for my fiance’s birthday along with your Perfect Party Cake.

    This cake was everyone’s FAVORITE! πŸ™‚ I did modify the recipe a teensy bit (I always separate my egg yolks and whites and beat the whites into stiff peaks to fold into the batter right before baking…It’s just a trick I “swear by” haha). That’s the only “change” I made πŸ™‚

    Delicious!! And the malted chocolate frosting was SO GOOD! I love chocolate malts. The cake was BEAUTIFUL! 6 gorgeous layers of deliciousness!

    Reply

    • LisaK@CanNeBodyHearMe on April 1st, 2013 at 2:44 pm

      Oh, and in case anyone was wondering… this cake is 13 Weight Watchers PointsPlus for 1/32nd of the cake LOL. (But oh so worth it!)

      Reply

  110. Velva on April 1, 2013 at 9:25 pm

    Holy cow! This cake stopped me dead in my tracks. OMG that is over the top pretty, and no doubt delicious.

    btw, Happy Birthday!

    Velva

    Reply

  111. Ileana Keltz on April 4, 2013 at 7:56 pm

    Happy belated birthday from one brown eyed baker to another. My birthday was the 23rd. This cake looks awesome. I will be making this week for my sis-in-law.

    Reply

  112. Ruth Bowler on April 5, 2013 at 7:04 pm

    Just made this last week for my son’s birthday. All I can say is WOW! I am terrified to calculate the calories but it was outstanding and worth every calorie.

    Reply

  113. Marci Jo on April 9, 2013 at 8:41 pm

    This cake turned into an event for my daughter’s 16th birthday! It took me all day to shop for the ingredients and tools (didn’t have the pans, and heavy cream was nowhere to be found on Easter weekend!). Was going to make it for her actual birthday on the 3rd but had a migraine that lasted for 4 days. We finally made the cake part this weekend on Sunday. I made the marshmallow filling and frosting and put it together last night and tonight we took our first pieces out. I can now say that I have made a 6 layer cake! I know how to toast marshmallows without a campfire! I made the most beautiful frosting I have ever seen in my life! My daughter said that the cake tasted “beautiful!” It was truly delicious!!! Thanks for sharing such an amazing recipe. It just may become a yearly tradition, only I hope it won’t always take us a week and a half to get it done! (I was so proud when I cut the cake and it looked like the picture! And that it tasted wonderful! Usually I am a terrible cook, so this was a HUGE undertaking! Thank you so much!!! The directions were so easy to follow and the toasted marshmallow filling with the crunchy little bits is to die for!)

    Reply

  114. Jenny on April 15, 2013 at 11:27 am

    Wow! I made this cake this weekend and it was phenomenal. Thank you for sharing it…pure genius. I actually did a little dance when it was all done because it was sooo good!

    Reply

  115. 343mama on April 20, 2013 at 11:08 am

    Made this yesterday and it is HUGE! And yummy. Transporting it shortly after assembly was tricky – I feel like maybe I should have tucked it in the fridge to firm up first.
    Each individual component is quite tasty on its own, but my favorite by far was the toasted marshmallow filling. I’m not actually a huge marshmallow fan, and this was so luscious I could have just gotten out a spoon and been perfectly happy!
    When I was almost finished with the frosting, I really hesitated to add the cream, because the frosting was already quite soft, and I was afraid it was going to turn into soup. I crossed my fingers and added it anyway, and was surprised that it was fine.
    Thanks for the recipe – the birthday girl was quite delighted!

    Reply

  116. Amanda Karber on April 21, 2013 at 1:13 pm

    I made this for my birthday cake this year, too–thanks to you! It was absolutely fantastic! Perfection. Followed everything to a T! Definitely don’t leave the coffee out, people! I love coffee, but you can’t taste it at all in this cake. Plus, I’m sure it adds to the deep, dark chocolate color. I used a high-quality espresso powder made according to directions on jar as a short-cut to brewing a fresh cup. My favorite part is the bits of toasty marshmallow in the marshmallow flavor! πŸ™‚ If I made it for a crowd, I might consider not torting the layers, and keeping it to 3 thick layers (for a little less chocolate filling since it’s pretty sweet). Great cake and fantastic photos! πŸ™‚

    Reply

  117. Amanda Karber on April 21, 2013 at 1:14 pm

    Here’s another quick tip for transporting tall cakes like this: You can use a plastic straw or bamboo skewer cut to the height of the cake–put it right through the middle of the cake like a stake to keep the layers from sliding on each other. Just frost over the top of it. Since it’s in the center of the cake, you’ll see it when you slice pieces. Better than having your cake on the floor of the back seat. πŸ˜‰

    Reply

  118. Megan on April 22, 2013 at 2:04 pm

    This cake was amazing! I made it for myself for my birthday and it was seriously the best thing I’ve ever eaten. Thank you so much for inventing toasted marshmallow frosting. I never even knew that existed, and now I can’t live without it. Best. Cake. Ever.

    Reply

    • Megan on April 22nd, 2013 at 2:05 pm

      p.s. How do you make the decorations in the frosting? Back of a spoon?

      Reply

      • Michelle on April 22nd, 2013 at 11:13 pm

        Hi Megan, I used a large offset spatula and just held it against the cake as I spun the cake on a decorating pedestal, gradually moving the spatula up as it went around.

        Reply

  119. Maral on April 22, 2013 at 7:56 pm

    Hi Michelle,

    I love to make this cake for my birthday but I need more cake to feed everyone. How do I calculate how much more batter I need to make three 9″ round cakes instead of 3?

    Many Thanks.

    Reply

    • Michelle on April 22nd, 2013 at 11:15 pm

      I’m not sure what you mean – you want to make 3 9″ round cakes instead of 3… what? You don’t need to adjust the quantities to make 9″ cakes – they will just be slightly thinner and need a little less time in the oven.

      Reply

      • Maral on April 23rd, 2013 at 7:59 am

        My apologies, I made a typo. I meant to say I want to make three 9″ round cakes instead of 8″. Meaning I want more cake. I need to know how much more batter, frosting and filling I need. You see and 8″ is small for my party so the cake has to be larger I just don’t know the ratios. I don’t want to double the amount because I know that would be too much and I’ll have plenty left overs.

        Reply

        • Michelle on April 23rd, 2013 at 12:04 pm

          Hi Maral, If you are making 3 cakes total, then simply triple the recipe. If all you are doing is using 9″ pans instead of 8″ pans, do not alter the ingredients at all (there is not that much of a difference between an 8″ and 9″ pan), just know that they will take a little less time to cook.

          Reply

  120. Cielo Landrito on April 22, 2013 at 9:17 pm

    The black coffee, is that 1.5 cups instant coffee dissolved in 1.5 cups hot water?

    Reply

    • Michelle on April 22nd, 2013 at 11:14 pm

      That is 1.5 cups of brewed coffee, however you go about making it.

      Reply

    • Karl on April 25th, 2013 at 10:40 am

      I used instant Folgers and the cake turned out delicious. I keep the instant Folgers for cooking because I am not a coffee drinker so I don’t have ground coffee around (since it would go stale).

      Reply

  121. Amber Busto on April 24, 2013 at 5:22 pm

    I wanted to try this recipe for my daughter’s first birthday, however, I have 50+ people attending. If I made this into a rectangular 4-layer cake, would it make a difference?

    Reply

    • Michelle on April 25th, 2013 at 7:04 pm

      Hi Amber, I’m not sure what type of “difference” you’re asking about. You may need to adjust the ingredient amounts and baking time based on the size of your pans.

      Reply

      • Amber Busto on April 28th, 2013 at 10:16 am

        I was wondering if having four layers and maybe thicker filling would change the taste of the cake at all. Thanks for your help.

        Reply

        • Michelle on April 28th, 2013 at 11:50 pm

          Nope, no difference in taste!

          Reply

          • Amber Busto on May 6th, 2013 at 10:35 am

            Sorry Michelle, one more question. I’m sorry if my questions seem silly but I haven’t been baking for very long! Would using espresso instead of coffee be alright? Would I need to adjust anything, like the amount I add to the cake?

            Reply

            • Michelle on May 7th, 2013 at 12:13 am

              It would have a much stronger flavor. You would use the same amount, but it might be slightly overpowering in the cake. You don’t want to actually taste the coffee, just let it enhance the chocolate.

  122. Karl on April 25, 2013 at 10:39 am

    I made two batches of this yesterday…one batch for layer cake and one batch for cupcakes. It is deliciously decadent. For the cupcakes I piped the roasted marshmallow filling into the middle of the cupcakes then piped a nice amount of the malted chocolate on top. Thanks for the recipe.

    Reply

  123. Rose on April 25, 2013 at 12:49 pm

    I made this cake last week and it turned out better than I would have imagined! My boyfriend does not eat chocolate cake but he absolutely loved the flavor combinations. And I used Hershey’s regular cocoa powder instead of the dutch process powder. I still got wonderful results! Thanks for the great recipe.

    Reply

  124. Lindsay on April 26, 2013 at 11:17 am

    Can you make the buttercream frosting the day before and refrigerate it or will it not turn out?

    Reply

    • Michelle on April 26th, 2013 at 12:10 pm

      Hi Lindsay, You can, but you’ll just need to re-whip it before frosting the cake.

      Reply

  125. Gina on April 27, 2013 at 10:26 pm

    Made this cake today for my husbands birthday. Everyone loved it. It got rave reviews. Thanks for all the great recipes and pictures. This is my first stop every morning when I turn on my computer.

    Reply

  126. Vaish on May 2, 2013 at 12:32 am

    Hi Michelle,
    This cake looks FAB! Can’t wait to try it out:).. I have one question though.. Is it ok if I don’t use the fluff? it’s not available where I live:).. Do let me Know.. thanks:)

    Reply

  127. Vaish on May 2, 2013 at 1:15 pm

    Hi Michelle,
    Thanks so much for the marshmallow creme recipe…gng to make this cake soon and i’ll let you know how it went:) You have a fantastic Blog and your photography is mind blowing!

    Reply

  128. Lauren on May 2, 2013 at 10:10 pm

    Hi I am thinking about making this for my sons birthday and I need to make a 12″ round so would I have to double this recipe or make a full recipe and do half of it as well? If you can let me know I would appricate it πŸ™‚

    Reply

    • Michelle on May 3rd, 2013 at 11:20 am

      Hi Lauren, This is a good site for pan sizes and volumes: http://www.thebakingpan.com/baking-tips/baking-pan-sizes.html. This particular recipe uses 3 8-inch pans (21 cups volume). One 12-inch pan has a 15-cup volume. Depending on how many layers you want, you’ll need to do a little math to determine how to scale the recipe.

      Reply

  129. Nicole on May 6, 2013 at 8:02 pm

    I made this cake over the weekend and it was amazing. definatley a birthday worthy cake. It is delicious. My favorite part is the marshmallow filling.

    Reply

  130. Lauren on May 7, 2013 at 2:34 am

    Ok so im going to be making a 10″ round instead of the 12″ so would i have to double it still and is there anything else i can use instead of coffee?….i made a test batch and i tasted it

    Reply

    • Michelle on May 7th, 2013 at 12:12 pm

      Hi Lauren, I would refer to that page I sent you the link to above. Use the volume capacities to calculate how you need to scale the ingredients, depending on how many layers you are making.

      Reply

      • Lauren on May 8th, 2013 at 6:10 pm

        Thank you Michelle I will go ahead and do that

        Reply

  131. Karin on May 9, 2013 at 10:45 pm

    I needed a smaller cake but really wanted to try this. I ended up halving everything, then baking the cake in a jelly roll pan (20 minutes), rolling it up and filling with the toasted marshmallow filling, then frosting the roll with the malted milk chocolate. It’s not as impressive a presentation as the full version, for sure, but it tasted wonderful and the proportions worked very well, except for a little chocolate frosting left over (but who’s complaining?) Thank you for sharing this; I’ll definitely make it again!

    Reply

  132. Sarah on May 17, 2013 at 2:50 pm

    do you think it would be possible to do this cake in a sheet cake form, with less layers (a total of four, using 2 9×13 pans)? If so how would you adjust the cooking time?

    Reply

    • Michelle on May 17th, 2013 at 10:59 pm

      Hi Sarah, You could definitely try it! I haven’t made the cake that way, so I can’t give you a precise cooking time or guarantee on how it will turn out. If you try it, definitely stop back and share your feedback!

      Reply

  133. Jenn on May 20, 2013 at 10:43 am

    This cake looks amazing! What technique or tool did you use to frost it?

    Reply

    • Michelle on May 22nd, 2013 at 12:26 am

      Hi Jenn, I just used a large offset spatula with a little pressure while I turned the cake on a turn table-style cake stand.

      Reply

  134. Nicole Nalchajian on May 23, 2013 at 7:32 pm

    This is such a great cake! It’s just the right mix of all the different flavors and textures. I made it for Easter and it was a big hit, and now I’m making it for my Mom’s birthday tomorrow. Thank you for a great recipe!

    Reply

  135. Megan on May 27, 2013 at 8:13 pm

    I made this cake for a BBQ yesterday and it was a hit! I posted a pic on my FB page and now a friend wants it for his birthday cake. It was my first attempt at a multi-layer cake so i was doubly happy that it turned out. One minor complaint from my taste testers was that it was a little too sweet so I thought I would try dark chocolate instead of semisweet in the frosting next time. Do you have a brand that you would recommend? Thank you!

    Reply

    • Michelle on May 31st, 2013 at 5:53 pm

      HI Megan, I use Ghiradelli baking bars for almost all of the chocolate when I bake.

      Reply

  136. Kats on June 6, 2013 at 11:56 pm

    This really tempted me to make it, until I counted 8 cups of sugar in the recipe. (Not counting what’s in marshmallows and fluff.) How is that possible to eat? I love sweets, but yikes!

    Reply

  137. Emmay on June 7, 2013 at 8:52 am

    Hey! I was just wondering- because we don’t really get marshmallow fluff here, what do you recommend we use as a substitute? Is marshmallow cream okay? And if so, should we still use the same amount as fluff and use the roasted marshmallows too?

    Reply

  138. Tori on June 8, 2013 at 2:35 pm

    I just finished making this. EVERYTHING IS SO YUMMY.

    But. my cake slid apart all over the place so I put it in a seran wrap straight jacket and put it in the fridge. What do I do next time to fix it?

    Reply

    • Michelle on June 9th, 2013 at 9:14 pm

      Hi Tori, Did it slide during assembly, during frosting, at some other point? You can wrap the individual layers in plastic wrap and refrigerate for an hour or so before assembling, which will make them more firm. As for the assembly itself, work with a light touch. Anytime you’re working with a layer cake, you don’t want to have heavy hands.

      Reply

  139. rachel Bonati on June 10, 2013 at 6:53 am

    Do you by any chance know the quantities in grams or ounces as cup measurements in the UK are so complicated..Many thanks.

    Reply

  140. Stacy on June 13, 2013 at 2:02 pm

    I made this cake last night. I wish I could taste it but I made it for a fundraiser auction. Unfortunately, the icing is too soft to decorate with but it does and would make a lovely birthday/special occasion cake. The cake is very fudgy and fragile but none the less delicious. I will make a second cake.

    Reply

  141. Troutie on June 18, 2013 at 8:38 pm

    Made this cake for a luncheon that I hosted at my home today. AMAAAAZING!! Every bit as delicious as I imagined when seeing the picture. One caution, this dessert definitely takes some time. If you have the time and incentive, go for it!! Totally worth it.

    Reply

  142. shawn on June 27, 2013 at 2:41 am

    Hi,
    Thank you for the recipe, believe it or not this was the first cake I ever made myself! right off the bat it was not easy! But the comments I got from my friends is ” they would manage the shop for me if I start making cakes”! Ok so somethings for all of you that are thinking about making this. 1) It takes a long time because there are 3 main processes you have to do before assembly, so have some patience. 2) you may not find corn syrup or marshmellow fluff, go to youtube and find out how to make it (+ 2 mini processes). 3)The cake is ultra sweet + rich, I reduced the sugar in mine by 1 cup but still got a sugar rush from 1 slice — beware! 4) 6 layers is a bit much I would stick to 4 else it serves about 20 – 30 people! ( did not fit in my cake box as it is taller than standard and heavy!) 7) if you don’t know how to frost a cake … like me .. learn first πŸ˜› 8) when making the layers if your using a convection oven at 180 degrees do not go over 20 mins I actually reduced to 10 – 12 mins. (tip) layer gets a bit harder after cooling so don’t worry if it is not too hard in the oven. Make sure you cool it down to room temp before removing the layer *imp*. thats it … Not sure you will read this post Michelle but thanks again for a great cake! to all if you have any questions I will try and answer it πŸ™‚ pls mail to shadowops977@yahoo.com

    Reply

  143. Killian on July 4, 2013 at 9:32 pm

    I made this today as my birthday cake (we’ll be at a baseball game tomorrow, so I made it a day early). Holy cow, was it good. I suck at cutting cake layers, and the finished product was a lopsided mess, but the taste was just amazing.

    Thanks for the recipe!

    Reply

  144. SadieBakes on July 25, 2013 at 1:30 pm

    I made this yesterday as a two layer cake for a birthday celebration at work and I have to tell you it is one of the best cakes I have ever made (and I’ve made a lot!). The layers of flavor between the toasted marshmallow, the chocolate cake, and the malt frosting was a perfect combination. Everyone raved that the chocolate cake was just the perfect combo of moistness and density and the frosting didn’t overpower the flavor. Even a professed “chocolate-hater” said he loved it. Great recipe, thank you for posting it!!

    Reply

  145. andreana on August 13, 2013 at 10:14 pm

    I recently made this cake and it was DELICIOUS. Everything from the frosting to the cake was awesome. Thank you for a wonderful dessert πŸ™‚

    Reply

  146. Tiffany Nam on August 17, 2013 at 5:14 pm

    Thank you so much for this recipe! I made this cake for my birthday…SO DELICIOUS. So worth it. I’m so bad at making layers though, so mine was only 3! Thank you again!

    Reply

  147. Pearl on August 27, 2013 at 12:50 am

    Hi Michelle!!
    I know it’s a weird request but is there any way I can omit marshmallows from the filling we can’t have them due to the presence of gelatin in them.. Please let me know if I can omit them completely..
    Thanks

    Reply

    • Michelle on August 27th, 2013 at 9:23 pm

      Hi Pearl, Unfortunately, the frosting won’t turn out correctly if you omit the marshmallows. I would recommend substituting a different type of filling.

      Reply

      • Pearl on August 27th, 2013 at 11:35 pm

        Oh I see.. Which one would you suggest as a substitution?

        Reply

        • Michelle on August 29th, 2013 at 4:33 pm

          Hi Pearl, You could use whatever you’d like – a peanut butter filling, a vanilla buttercream, maybe raspberry, etc.

          Reply

  148. Cathy Roe on September 3, 2013 at 9:02 pm

    I am a chocoholic, sweet tooth, and I love malt, but this cake is simply too much. The chocolate cake itself is delicious! Dark and fudgy. But the combination of the cake, marshmallow, and malt frosting put this way over the top for me. The recipe intrigued me, so I made it for my birthday. I really hate to be negative. Glad I satisfied my curiosity, but I won’t make this again.

    Reply

  149. Joanne on September 5, 2013 at 8:17 pm

    I made this cake for my bosses birthday today and everyone raved about it!! It is extremely moist and surprisingly it is not too sweet! I wish I could attach a picture cause it looks fantastic! The sticky filling holds the layers in place for a professional looking result. Is a bit of work and a tad expensive but very special looking and tasting! Thank you for this recipe!! I will definitely make it again.

    Reply

  150. Maddie on October 4, 2013 at 4:49 pm

    Hi Michelle, I was wondering if I could make the frosting a day in advance? If so how long can I keep it in the freezer or refrigerator?

    Reply

    • Michelle on October 6th, 2013 at 7:54 pm

      Hi Maddie, Yes, you could make it a day or two in advance and keep it in the refrigerator. You will need to re-whip it with your mixture before using.

      Reply

  151. lucy on October 16, 2013 at 2:01 pm

    Could I make 1 large cake and divide it to fill

    Reply

    • Michelle on October 17th, 2013 at 5:31 pm

      Hi Lucy, I don’t think that would work well.

      Reply

  152. Barbara on October 17, 2013 at 8:35 pm

    Made this cake today and it is one of the best cakes I have ever tasted. Thanks for a great recipe.

    Reply

  153. Holly on October 21, 2013 at 1:06 pm

    Just wanted to say thanks for the recipe..huge hit at my company potluck party! I did mess up though, I didn’t cool the melted chocolate down enough in the frosting, so when I added it, instead of it mixing in, it set! So I just had tiny chips of chocolate all through the icing, so I called it “malted chocolate chip frosting” instead, lol, a mistake but I think the texture of it made it even better! It came out great though, so rich, thanks and keep up the great work! πŸ™‚

    Reply

  154. Rosie on December 6, 2013 at 12:03 am

    i love this recipe. its my go to chocolate cake one now. happy belated birthday. making this cake for my god son birthday. he loves chocolate. its dense enough to be covered in fondant. love it girly πŸ™‚

    Reply

  155. Miranda Pisino on December 27, 2013 at 6:00 pm

    My daughter picked out this cake for her 5th birthday party. It was amazing!! I thought the adults would eat the cake and I made super cute peanut butter and chocolate puppy cupcakes for the kids. Wrong. EVERY kid there wanted this cake instead. It was definitely a winner with everyone

    Reply

  156. Daphne on December 31, 2013 at 10:42 am

    I didn’t know that Original Ovaltine had a malt flavor to it. I have always bought the Chocolate Malted Ovaltine. Do you think it makes a difference as to which one I use? I was considering doing just malted milk and cocoa powder, but wasn’t sure how that would turn out. I want to make this for my daughter’s birthday, she asked me to make her cake this year and wants one with Chocolate and Marshmallow…this cake sounds better than what I was originally planning!

    Reply

    • Michelle on December 31st, 2013 at 3:06 pm

      Hi Daphne, I don’t think it makes a difference. If your daughter loves chocolate, then go with the chocolate malted version. Enjoy and happy birthday to her!

      Reply

  157. Marci Jo on December 31, 2013 at 7:12 pm

    I was so thrilled to see this in your top 20 recipes of the year! I made this cake for my daughter’s 16th birthday. Never have I felt so accomplished and it was oh, soooo yummy!

    Reply

  158. Chandana on January 2, 2014 at 3:43 pm

    Hello,
    I would like to server this cake Saturday evening. I was wondering if I could make the cake, Marshmallow filling and Frosting on Friday and then assemble it on Saturday morning?

    Thanks,
    Chandana

    Reply

    • Michelle on January 2nd, 2014 at 9:26 pm

      Hi Chandana, Yes, you could definitely do that. Enjoy!

      Reply

      • Chandana on January 3rd, 2014 at 12:43 pm

        Thank you Michelle .. will surely let you know how it turns out.

        Reply

  159. Roxanne on January 9, 2014 at 5:01 pm

    Hi, I am trying this now! Glad you said the batter was thin I thought for sure I had done something wrong. A lot of salt in there too, with 1 1/2 Tablespoons soda and salt as well. I’ve got my fingers crossed, making it for my son’s 18th birthday. He loves chocolate and toasted marshmallows!

    Reply

  160. Nancy on January 13, 2014 at 7:01 pm

    The first time I tried making this, I didn’t wait for the layers to cool like the novice baker I am, so I was forced to turn it into a dirt cake (that everyone still raved over). Fast forward a few months and I gave it another try. I wanted redemption!! I still have to work on having clean even layers by cutting the cake correctly and spreading the fillings evenly, but at least it was a layered cake this time!! The flavors were incredible- you really did think of great ways of making each part of this cake stand out!! Thanks so much for sharing this recipe! πŸ™‚

    Reply

  161. Mandie on January 30, 2014 at 9:25 am

    Is it possible to substitute the oil for melted butter?

    Reply

    • Michelle on January 30th, 2014 at 11:50 am

      Hi Mandie, I would not recommend substituting oil for melted butter.

      Reply

  162. Chandana on February 4, 2014 at 6:29 pm

    Hello Michelle,
    I had started baking the cake on Jan 3rd, but had to leave while the cakes were baking due to a family emergency. Luckily everything turned out ok. The 3 layers turned out really good, but I never got around to frosting and putting them together. So I want to bake it all the way now. I had a question around the size of the marshmallows. The recipe calls for Large marshmallows. I could only find the “Jumbo Mallows” – Extra Large Marshmallows. How many of those you think I should use? Thank you in advance for you reply, I greatly appreciate your taking the time.

    Reply

    • Michelle on February 5th, 2014 at 7:58 pm

      Hi Candana, I haven’t used jumbo mallows before, so I have no idea how much bigger they are than “large” marshmallows. I’d use maybe 12 marshmallows instead of the 16. Give or take, it won’t make or break the recipe. Enjoy the cake!

      Reply

      • Chandana on February 12th, 2014 at 1:47 pm

        Thank you Michelle, I will let you know for sure how it turns out. This is a great chocolate cake recipe, that can me used for cupcakes also. Do you have a white/yellow cake from scratch recipe that you would recommend. I like really moist “stick to fork” cake. I had found one many years back, but have lost it. Thank you for your reply, it is greatly appreciated.

        Reply

        • Michelle on February 12th, 2014 at 6:41 pm

          Hi Chandana, I am currently working on a great yellow cake recipe, so stay tuned!

          Reply

          • Chandana on February 13th, 2014 at 1:24 am

            Looking forward to it! Thank you!

            Reply

  163. Bonnie on February 11, 2014 at 1:25 pm

    Is there anybody out there who has used regular cocoa in this? Did it turn out good still? I’m not going to ask if it’s just as good because I know the answer would be no, but I can’t find Dutch process in any of my stores here!! And I just want to make sure it’s not going to be a total waste to make it if I don’t have the Dutch processed. I want to do it for valentines day!

    Reply

  164. lauryn on February 21, 2014 at 3:29 pm

    This is the best cake I have ever made/ eaten in my entire life. I am not exaggerating in the slightest. The only issue I had was the layers sliding. We have ended up with just a huge mess of fallen over pieces of cake contained by our cake holder, just after cutting one piece! Any suggestions on how to avoid that in the future? I used stints as well. Still tastes delicious though.

    Reply

    • Michelle on February 21st, 2014 at 10:36 pm

      Hi Lauryn, I didn’t have an issue with anything sliding, but you might want to refrigerate the cake layers (wrapped in plastic wrap) before assembling, and then after frosting to sort of “set” everything if you are having issues.

      Reply

  165. mizu on March 2, 2014 at 3:30 am

    My daughter’s third birthday is coming up and I think this would be perfect for her! Happy upcoming birthday by the way!

    Reply

  166. Kelsey on March 6, 2014 at 1:54 pm

    Is there something I can substitute for the Ovaltine? I want to try this cake, but I’m not a fan of the malted flavor.

    Reply

    • Michelle on March 6th, 2014 at 11:35 pm

      Hi Kelsey, You could substitute cocoa powder.

      Reply

  167. Julie H. on March 14, 2014 at 11:17 am

    Very late to the party on this recipe, but I followed it from another post on your site. I have to say I have made this cake recipe before, it’s fantastic. I got it from Ina Garten. This recipe is basically just a one and a half replica of her recipe for Beatty’s Chocolate Cake. It is absolutely the greatest chocolate I have ever eaten. I make it with a Marshmallow Fluff frosting and it’s amazing. So so good. Here is her recipe if you want a smaller, two layer version: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html

    Reply

    • Kelly Holman on June 17th, 2014 at 6:11 pm

      Hi, Julie! Would you mind sharing the recipe you use for the Marshmallow Fluff frosting? Smiles, Kelly

      Reply

  168. Polly on March 26, 2014 at 1:40 pm

    Just got this out of the oven, baked the mix in a 9″ square tin for about an hour and fifteen minutes…smells yummy! Just wondering if it’s ok to freeze? This is a test run for my daughter’s wedding in ten days time, and I don’t want to be baking the day before the event (will be icing it then tho, usually don’t freeze things iced).

    Reply

    • Michelle on March 29th, 2014 at 1:08 pm

      Hi Polly, Yes, you can freeze it. Congratulations to your daughter!

      Reply

  169. Leanne on April 4, 2014 at 10:52 pm

    My goodness. I made this cake for my daughter’s birthday and people were licking the plates – literally. No one cared about manners, it was all about getting every last crumb off the plates. I thought there was going to be a homicide as the last slice disappeared. That toasted marshmallow filling was the best I have ever had in a cake; it was very sweet, but I love sweet. I think I may have over cooked the marshmallows, because they kind of caramelized and were slightly crunchy, like tiny bits of toffee mixed in. Even with the mistake, it tasted AMAZING!!

    Reply

  170. John on May 6, 2014 at 1:47 pm

    The source recipe (http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/) calls for 1 1/2 T vanilla for the cake, but here it calls for 4 1/2 T. Is this a misprint?

    Reply

    • John on May 6th, 2014 at 1:52 pm

      And now I see I cannot read. Teaspoons it is.

      Reply

  171. siirizep on May 8, 2014 at 2:14 pm

    Hey! I need a quick answer, can i replace Ovaltine with icing sugar and cocoa??? πŸ™‚ Is normal dark cocoa good for the cake?

    Reply

    • Michelle on May 12th, 2014 at 10:58 am

      I would just replace the Ovaltine with a malted milk powder if you have it, since the frosting already has powdered sugar and chocolate. Yes, dark cocoa will work for the cake.

      Reply

  172. Megan on May 15, 2014 at 1:11 pm

    Help! I have made this cake several times using Ovaltine Classic and it’s delicious. However, my stores don’t seem to carry the Classic flavor anymore. They do carry Chocolate Malt flavor though. Can I use that instead, or should I use plain malted milk powder? I want to make this for a dessert contest at work tomorrow!

    Reply

    • Michelle on May 16th, 2014 at 10:43 am

      Hi Megan, I would use regular malted milk powder. So glad you enjoy the cake!

      Reply

  173. Denise on May 16, 2014 at 2:17 pm

    OMG! I made this cake for my bosses birthday and it was a huge hit with everyone in my office! It looked and tasted fabulous – unfortunately I forgot to take a photo of it before it got devoured! Darn! I guess I’ll just have to make it again sometime and remember to take a “before” photo. This recipe is a keeper!

    Reply

  174. Joy on May 18, 2014 at 9:22 pm

    I love your blog!!! You are my go to for all baking recipes, I just made your German Chocolate Cake. It was delicious, thanks for the recipe. I am making a cake for my sister-n-laws birthday and she is a chocaholic. Do you think I could use this cake recipe with chocolate mousse filling and chocolate buttercream frosting? Would that be too much?

    Reply

    • Michelle on May 19th, 2014 at 2:06 pm

      Hi Joy, That sounds amazing! A lot of chocolate, but probably a chocoholic’s dream πŸ™‚

      Reply

  175. Julie on May 31, 2014 at 5:04 pm

    Oh MY … That malted chocolate frosting… I’ve made this three times in as many months now, as layer cakes and cupcakes. The most recent is a gluten-free adaptation for a friend’s birthday tomorrow. Too bad malt always has gluten but even without it’s a sublime sugarfest deserving of birthdays. Stunning concoction, and thanks for sharing it. My waistline is not as grateful though πŸ™‚

    Reply

  176. Tynya on June 6, 2014 at 10:41 am

    Hi! I have been asked to make this cake for a party, and I was wondering if any of this could be made the day before? Thanks soooo much! This looks amazing!

    Reply

    • Michelle on June 7th, 2014 at 3:07 pm

      Hi Tynya, Yes, you can make any of the components ahead of time.

      Reply

  177. Kelly Holman on June 17, 2014 at 6:07 pm

    Hola, Michelle! I’m looking for a marshmallow frosting that can be used to frost a cake without drying out or getting ridiculously sticky. Do you think this marshmallow filling can be used to ice a cake? This cake looks amazing, by the way! I’ll definitely give it a go at some point. Smiles, Kelly

    Reply

    • Michelle on June 18th, 2014 at 10:32 am

      Hi Kelly, I haven’t tried frosting an entire cake with the marshmallow frosting, so I can’t say for sure. It’s slightly sticky, but not awful. You could do a test run with something small and go from there.

      Reply

  178. Charlotte on June 24, 2014 at 12:31 am

    Hi Michelle!
    Long time reader, first time writer. Can this be made in a 9 x 13 format, or something else that would be not quite so stacked? I would love to make this for a group of 30 and in the original form I’d have to make 3 or 4!

    Reply

    • Michelle on June 26th, 2014 at 11:00 am

      Hi Charlotte, I am not at all sure how you could make this in a 9×13 pan. This cake is very rich, and if you need to serve 30 people, you could easily make 2 cakes.

      Reply

  179. Hala on October 16, 2014 at 4:15 am

    Hello.. this cake looks very yummy. Any substitution for the Ovaltine? I don’t think this is something I can find where I live. Also what kind of strong coffee do you recommend? I don’t drink coffee and don’t buy it at all actually (don’t know even any brand) but I will make an exception to use it in this recipe.
    Thank you,
    Note: I have made a small search and some recommended Horlicks as substitution. They say we can use the same quantity recommended in any given recipe. Any ideas?

    Reply

    • Michelle on October 16th, 2014 at 10:36 am

      Hi Hala, If you have any type of malted drink mix, you can use that in place of the Ovaltine. The brand of coffee doesn’t matter at all – you could get a cup from your local coffee shop if you wanted.

      Reply

  180. Shivana on October 29, 2014 at 4:44 pm

    I’ve made the marshmallow filling and it is so good! I want to make it again, can I make the filling ahead of time and keep it in the fridge for one or two days?

    Thanks!

    Shivana

    Reply

    • Michelle on October 31st, 2014 at 12:12 pm

      Hi Shivana, Yes, I think that would be just fine. Enjoy the cake!

      Reply

  181. Cristina on November 10, 2014 at 1:41 pm

    hello! I plan on making this for my parents’ birthdays (they celebrate them on the same day), but we don’t have Ovaltine in Romania and I was wondering if you know of any substitute (maybe something from Nestle). Thanks!

    Reply

    • Michelle on November 11th, 2014 at 9:49 pm

      Hi Christina, Any type of malted powder would work! Enjoy!

      Reply

  182. pei4me on January 24, 2015 at 1:23 pm

    This cake is a HOME RUN! I have made it twice now and have gotten rave reviews both times. I wasn’t sure about the Ovaltine icing but in combination with the cake and marshmallow filling, it totally works. I love the satiny smooth icing recipe from your ultimate chocolate cupcakes recipe and may try it as the frosting next time for a slight variation. Thanks for a great recipe and a great blog!!

    Reply

  183. Lynette on March 19, 2015 at 10:48 am

    I just made this for my niece’s 18th birthday and it was probably the best cake that I have ever made… or eaten. Not only was it impressive, it was delicious as well! Even though it says that it is best served the same day it’s made, I refrigerated it overnight and served it the next day (after it had set out on the counter for a few hours). Divine!

    Reply

  184. Shannon Burns on March 30, 2015 at 10:14 pm

    I made this cake for my son’s 21st birthday. It is a wonderfully rich flavourful cake. Broiling the marshmallows worked well, but they deflate and stick to the aluminium making it so they don’t just slide off the prepared surface. Once all six layers were iced and stacked, the “tower” began to tilt. I found putting the cake into the fridge helped, as did sticking a few skewers through the finished cake. Any suggestions as to how to avoid the tilt in the first place?

    Reply

  185. Tamara H. on May 13, 2015 at 5:29 pm

    I sent this recipe to my husband months before my birthday last year (Aug2014) and must have told him I wanted this cake. He went out on his Friday off and bought all the high quality chocolates and other assorted ingredients needed and made this for my birthday. He had NEVER baked a cake in his life and it turned out fabulously! It was super rich…so while I am not sure we’ll do it again in it’s entirety…I would definitely like to try the marshmallow filling again with a less intense chocolate cake and see if that flavor would stand out more. AND, I used the left over choc-malt frosting on top of a “boxed brownie” mix…talk about elevating those brownies…they were SO GOOD! That was the reason I was thinking about this recipe again, as I am making brownies to take to my daughter’s Kindergarten bake sale tomorrow and I am going to make the choc-malt frosting for them. Thanks!

    Reply

  186. Adell on June 1, 2015 at 10:02 am

    Six Layer S’mores Cake – The frostings are out of this world. I made it for my husband’s birthday. I think the cake itself could have been better. Answering the storage question. It will not fit in a traditional cake carrier. It is 3 layers of cake plus frosting between the cut layers. I put it on a carrier base and wrapped it in large pieces of heavy duty aluminum foil for storage/transport. Make it for a larger party as it is very, very rich and will go a long way. All came out well, I just prefer a more milk chocolate type of cake.

    Reply

  187. Faye on August 24, 2015 at 11:33 am

    Hi Michelle,
    I’v had this recipe bookmarked for years now! I bought the cake tins for this back in 2013 for my birthday.
    It’s my daughters birthday on the 31st and I’m finally going to make it. I wanted to ask if I could make the cake layers a day a head then store them in the fridge and assemble the next day?
    I’v never made cake layers then stored them in the fridge to assemble later.
    Hope I can, thanx : )

    Reply

    • Michelle on August 24th, 2015 at 4:30 pm

      Hi Faye, Happy early birthday to your daughter! Yes, you can definitely bake the cake layers a day in advance. Just let them cool completely, then wrap in plastic wrap and refrigerate until you assemble the next day. I hope you both enjoy the cake!

      Reply

  188. Barb Mason on September 25, 2015 at 8:46 am

    Making this today- cake layers are in the oven and my house smells like heaven! I think next time I’ll use 9″ pans though. My 8″ pans are overflowing!

    Reply

  189. Tiana on October 15, 2015 at 9:18 am

    I can make these as cupcakes right, & I could fill them will the marshmallow & top with the chocolate malted frosting?

    Reply

    • Michelle on October 20th, 2015 at 11:29 am

      Hi Tiana, I’ve never tried to convert this into cupcakes; if you try it, let me know how they turn out!

      Reply

  190. Robin on November 2, 2015 at 10:42 am

    It is a beautiful cake to look at. I decided to give it a go. I consider myself a experienced baker, but I had major problems with this cake. 1st, the cake layers puffed up while baking and baked very uneven. The toasted marshmallow looked wonderful, but totally clumped and remained chewy when added to to filling. The entire cake was very difficult to frost, the layers were sliding off each other. The cake did firm up in the fridge overnight, but was a nightmare to cut, the layers were sliding and separated when trying to serve. I am baffled by all the good reviews. I did follow the recipe closely, and there is nothing wrong with my oven. Disappointing cake.

    Reply

  191. Mary McKenzie on January 22, 2016 at 7:18 am

    Wow! This cake turned out beautifully. The chocolate layers were perfect and marshmallow filling was amazing. The chocolate frosting was a bit too sweet for me, but I purchased the chocolate malt Ovaltine instead of the plain malt so maybe that had a little to do with it, but it doesn’t matter! it was so good and looked identical to the photo. Thank you! Do you make a similar base cake like this but in yellow rather than chocolate? Thanks again for a great recipe!

    Reply

    • Michelle on January 22nd, 2016 at 2:39 pm

      Hi Mary, I’m so glad you enjoyed this cake! I’m still working on a yellow cake that I love, I keep trying new versions, but I’m still not there yet. I will be sure to share it as soon as I have it!

      Reply

      • Mary on January 22nd, 2016 at 4:08 pm

        Thanks Michelle! Forgot to mention above I made the marshmallow crème recipe too..sooooo yummy!

        Reply

  192. Sara on January 22, 2016 at 11:38 am

    Hey Michelle,
    Can the marshmallow filling be piped? I want to make peanut butter sandwich cookies with a marshmallow filling but do not know of a good recipe. I am using CI’s Super Nutty PB Cookies, and after I sandwich them with the marshmallow filling, I will roll the edges is chopped peanuts and chocolate. Do you have any ideas for me? I thought that this would be good if I just warmed (not toasted) the marshmallows.

    Reply

    • Michelle on January 22nd, 2016 at 2:40 pm

      Hi Sara, Yes, that should work (and it sounds delicious!!!).

      Reply

      • Sara on January 22nd, 2016 at 4:03 pm

        Thank you! I will let you know how it goes πŸ™‚

        Reply

  193. Jan L. on February 14, 2016 at 9:46 pm

    I made this cake today for both my birthday and my husband’s and Valentine’s day. My cake looked a total mess on the outside but when I cut the cake the layers are gorgeous. The cake was totally delicious! Outrageously so! I made the chocolate frosting a day in advance. It needed to be re-whipped at room temperature.

    Reply

  194. Maria on April 17, 2016 at 2:29 am

    I made this cake yesterday. Actually 2 cakes. It was not hard to do…had a bit of a problem with the marshmallows because I wanted too long before mixing them. But it is soooooooo sweet!!! It’s so heavy and sweet that my body hurts from sugar overdose:) but my guests loved it. And that’s what is important. I would probably make more marshmallow stuff next time instead of the chocolate. The base by the way was spectacular!!!

    Reply

  195. Dorothy on May 9, 2016 at 9:02 am

    I made this cake for a cake contest/silent auction for my church. One couple was standing by my cake to make sure if someone outbid them, they could bid more. They won and shared the cake over the next week with numerous folks. So many people told me how delicious the cake tasted! I never got to taste it, but with all those testimonies, it must have been a hit! Thanks for sharing! I always check your blog when I’m trying to decide what to make for dessert!

    Reply

  196. Eden Passante on June 2, 2016 at 3:54 pm

    My dream cake!! Look at all those layers! Love that it has toasted marshmallow in it too! Yum!

    Reply

  197. Amber Morgan on August 22, 2016 at 12:16 pm

    This is probably a very stupid question since no one has asked it over the years…but when you have horizontally cut cake layers, what do you mean by “face up” and “face down?”

    Thanks, and wish me luck!

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)