Today’s offering came about due to a friend’s birthday happily coinciding with me desperately wanting to try out a recipe. The result was my own personal take on the Campfire Delight Cake, one of Sweetapolita’s finest.
For those of you that have never heard of Sweetapolita, she is a lovely lady from Canada (otherwise known as Rosie), who writes an incredible food blog about all things baked. The recipes always look so inviting, and her photography is pretty stunning. Needless to say, I get a lot of my inspiration from her blog. I’ve somehow never gotten around to actually making any of her recipes until now, mainly because her cakes feel like they need an occasion in order to be properly appreciated. So, when an occasion happened to come along, I jumped at the chance of trying this one.
I really liked the look of her Campfire Delight Cake, but last time I attempted something with that many layers I ran out of room in my biggest cake box, so I decided to try a scaled down version. Also, as much as I love frosting, I decided that in our current heat-wave, less was probably more. Basically, I set about making it more British i.e. less showy, slightly more grown-up, and a bit less shiny. Fewer layers, a slightly more rustic approach to decoration and the substitution of a dark chocolate and coffee ganache for the Malteaser flavour frosting seemed to do the trick.
So here is my British version; 4 layers of dark chocolate cake, sandwiched together with toasted marshmallow frosting and topped with a dark chocolate-coffee ganache. Unfortunately, my photography leaves much to be desired, but you get the general idea.
I was impressed with how well the layers turned out, and the combination of chocolate-coffee ganache, rich chocolate cake, and little surprises in the shape of pieces of toasted marshmallow is pretty special. It tastes amazing and slipped down far too quickly. The coffee in the ganache is a nice contrast to the sweetness of the frosting.
Please do give it a go and let me know how you get on!
Campfire Delight Cake, Brit Style
Recipe originally from Sweetapolita (I had to do a swift bit of converting to get the ingredients and measurements to work in the UK, but I think I managed it)
For the Cake
220g Plain Flour
200g Caster Sugar
85g Cocoa Powder
2 teaspoons Bicarbonate of Soda
1 teaspoon Baking Powder
1 teaspoon Salt
240ml Strong Black Coffee, hot
120ml Sunflower Oil
1 tablespoon Vanilla Extract
For the Frosting
16 Large White Marshmallows
125g Icing Sugar
225g Unsalted Butter
½ teaspoon Vanilla Extract
1 jar Marshmallow Fluff
For the Ganache
120ml Double Cream
150g Dark Chocolate
1/2 teaspoon Instant Coffee Powder
- Preheat oven to 170°C. Coat the bottom & edges of 2 7” sandwich tins with butter then add a layer of greaseproof paper to the bottom. Dust it all with flour, tapping out the excess.
- Sift all dry ingredients into a large bowl. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring jug and beat lightly with a fork.
- Add milk mixture to the dry ingredients in 2 or 3 batches, mixing with an electric whisk on low speed until combined, then for 2 minutes on medium speed.
- Fill the prepared pans 2/3 full with cake mixture (it will be thin, don’t worry). Use any leftover mixture to 2/3 fill cupcake cases (do not overfill as this mixture volcanoes!!!!)
- Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 5 more minutes. Bake cupcakes for 17 minutes.
- Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
- Wrap in Clingfilm and refrigerate.
- Place marshmallows on a baking tray lined with greaseproof paper and sprayed with non-stick cooking spray. Place on lower rack of oven, and grill marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and grill until they are golden brown. (Be sure to keep an eye on them as they burn very quickly!)
- Combine butter and icing sugar using an electric whisk on a low speed until blended. Add vanilla and whisk on med-high for about 3 minutes.
- Add marshmallow fluff and toasted marshmallows, and whisk on a low setting for about 1 minute.
- Chop the chocolate and place into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil (watching very carefully), stir in the coffee powder, then swiftly remove from the heat and pour over the chopped chocolate.
- Let it sit for 1 minute and then whisk until smooth.
- Allow the ganache to cool slightly.
- Carefully split each cake layer in two. It’s easier to do this if the cakes are very cold and the knife is very sharp.
- Place the first layer face up on the cake board and, using 1/4 of the frosting, spread a layer right to the edges.
- Top with the next layer of cake, face up, and repeat until the final layer, which you place face down.
- Use the final 1/4 of frosting to top the cake, then, starting in the centre, pour the ganache over the cake, allowing it to drip down the sides.
You used to only be able to find marshmallow fluff in the food court at Selfridges, but it is now available in bigger supermarkets.
I used Nescafe Azera instant coffee powder in the ganache and to make the coffee for the cake. It has a very fine consistency, which makes it easy to blend into the cream.