Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Buttercream
If you follow me on Twitter, you've most likely heard me talk on and on about Cake Day since the weekend. You've also probably read my recap of that glorious day from earlier this week. And now you get to read one more! Because there is never such a thing as too much cake, right?
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| Photo by Jen Chan/@foodpr0n. |
I think my favourite part of cooking or baking is always the planning stage. As much as I love to physically be in the kitchen, there’s something so invigorating and inspiring about researching recipes. You can get so many ideas, and one recipe can lead to new recipes, as you start adding your own inspirations and techniques to the process. It's such a creative process, and I often find myself overwhelmed with a long list of things I want to cook and bake in the end. Cake Day was no exception, as I found myself staring at a longlist of cakes I wanted to bake for the big day a few weeks ago.
I really hadn’t given chocolate cake much thought for Cake Day when I started my recipe research. I figured a few other folks would be claiming chocolate cakes, and that would allow me to play with some other flavours. I flirted with the idea of cakes with nuts—maybe almonds with citrus flavours or the classic combination of hazelnuts and chocolate. There were thoughts of cakes with fruits, like local strawberries or mangoes, to keep things fresh and light. I even contemplated Asian flavours—matcha and adzuki (red) beans, or black sesame. But the instant I saw this recipe from Sweetapolita for Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Buttercream, I knew this was the one. Say whaa?! Toasted marshmallow? Chocolate? Malt? How could I resist such flavours?!
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