State Baking Contest - Adult Recipe
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
 
Chocolate Cake
2½ cups + 1 tablespoon King Arthur 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 temp
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

Chocolate Cake
 
Toasted Marshmallow Filling
16 large marshmallows
1 cup powdered sugar
1 cup unsalted butter, at room temp
½ teaspoon vanilla extract
1 (7½-ounce) jar Marshmallow Fluff

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


Judging Criteria
Overall appearance 25 points
Following Directions 10 points
Texture 15 points
Aroma 10 points
Flavor 40 points

TOTAL 100 points
 
1. 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 a large mixing  bowl, 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.
Toasted Marshmallow Filling
1. 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 do not burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.

2. 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.
 
Malted Chocolate Frosting
1. Beat the butter and powdered sugar on low speed until blended together, about 1 minute.

2. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes.

3. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes.

4. Add the heavy cream and beat on medium-high speed for another minute.
 
Cake Assembly
1. Slice each cake layer in half horizontally so you have six cake layers.
2. Place your first layer face-up on a foil-covered cardboard* and cover with one-third of the Toasted Marshmallow Frosting.
3. Place another cake layer face-up and cover with about ¾ to 1 cup of
Malted Chocolate Frosting.
4. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down.
5. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.
*Foil-covered cardboard should be no more than one inches from edge of cake.
 

Prizes:
All entries to the state contest become property of the Association of Connecticut Fairs and are not returned.  The following prizes will be awarded at the state contest plus a Rosette.
 
- 1ST: $40.00
- 2ND: $35.00
- 3RD: $30.00
- 4TH: $25.00
 
- 5TH: $15.00
- 6TH: $12.50
- 7TH: $10.00
- 8TH: $7.50
 
- 9TH: $5.00
- 10TH:     $5.00
- Honorable Mention Ribbons will also
be awarded