“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking
 Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon
 Caramel Sauce, & Ruffled Potato Chips

Hey y'all, it's been a superrrrrr long time ((sorry about that)). BUT but but... I have a new recipe today, yay!! I'm usually the first person to turn their nose up towards anything easy or store-bought. However, I have always had a place in my heart for "better than sex cake". You know, that cake where its soaked in sweet condense milk and topped with whipped cream + toffee bits? Well, I always thought to myself, someone should make a gourmet version of this. Thus, I introduce to you my “Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips. It's the perfect balance of sweet + salty. Ya know how?? Through the toffee bits, salty bourbon caramel sauce, & ruffled potato chips. I love love love the addition of potato chups, like fo'real y'all. It might sound super weird, but just go with it, I promise that you'll adore it! I fancied it up a bit by using Dulce de Leche (versus caramel) in multiple components. You can either make this from scratch or buy a good brand from your grocery store (I prefer the La Salamandra brand myself). Now some of y'all might be shocked, but I actually went the cake-box-route, which I absolutely never do. But, I find this type of cake most conducive for the soaking method. Every time I soaked a homemade, high-quality cake... it always turned out grainy + soggy, not moist and de-lush-cious. I will say though, you still make a great cake from box mixes!! I do this buy subbing in some heavy cream and coffee liqueur, and boosting the flavor with pudding, vanilla, and salt. It turns out great every time, AND it takes much less time--yippee!! Don't get too excited though, I have ya busy doing a whole bunch of homemade toppings (sorry about that, it's so worth it in the end). Just promise me one thing... don't leave out the potato chips. Okay? Deal? Deal!! Enjoy :)

For the Salted Caramel Whipped Cream:

1C Heavy Cream

2T Sugar

½C Dulce de Leche 

Pinch of Salt (or to taste)

1t Vanilla

For the Dulce de Leche Soaking Cream:

1 Can of Sweetened, Condensed Milk

1C Dulce de Leche

1t Vanilla + Bourbon

Pinch of Salt

For the Dark Chocolate Cake:

2 Boxes of Triple Fudge Chocolate Cake

1 Box of Dark Chocolate Pudding

1C Vegetable Oil

6 Eggs, Beaten

2C Heavy Cream (or Buttermilk) + 1C Kahlua Coffee Liqueur

1t Vanilla

1t Salt

1 Bag of Heath Bar Toffee Bits

Cape Cod Ruffled Potato Chips, For Topping

Homemade Chocolate Ganache or Chocolate Syrup, For Drizzling

For the Salty Bourbon Caramel Sauce:

1C Sugar + ¼C Water

½C Heavy Cream

1t Smoked Sea Salt

1T Bourbon

For the Mascarpone Whipped Cream:

8oz Mascarpone Cheese

½C Confectioners’ Sugar

Pinch of Salt

1t Vanilla

1 ½C Heavy Whipping Cream

Directions:

1. Prepping for the Salted Caramel Whipped Cream: The night before you make the cake, heat a small pot over medium-low heat. Add in the heavy cream, sugar, dulce de leche, & a pinch of salt to taste and whisk constantly until the dulce de leche has dissolved into the cream and has become smooth (it should be a light khaki color). Remove the heat from the pan and add vanilla extract. Pour this dulce de leche infused cream into and container and let it chill overnight.

2. Firstly, make sure the cream is thoroughly chilled. Add it into the bowl of a standing mixer, fitted with the whisk attachment, and whip on high-speed until a fluffy, yet thick whipped cream. Season it with some sugar, vanilla extract, and salt if needed (really it’s up to your tastes).

3. For the Dulce de Leche Soaking Liquid:  In a saucepan, heat the sweetened condensed milk over medium heat. Add in the dulce de leche and whisk until it has completely melted into the milk. Add in the vanilla, bourbon, and a pinch of salt and whisk until combined. Turn off the heat and continue whisking.

4. For the Dark Chocolate Cake: In the bowl of a standing mixer fitted with the whisk attachment, add the two boxes of cake mix and pudding mix. Quickly add in the vegetable oil, eggs, heavy cream, coffee liqueur, vanilla, and salt. Mix until everything is just combined and a smooth batter is formed. Spray a 9x13 pan with Pam and pour the cake batter into the prepared pan. Bake at 350 degrees for 30-45 minutes until the cake is cooked through, but not overcooked. Let the cake cool for 20-30 minutes, and then using a straw, poke the cake full with holes and pour the slightly warm dulce de leche soaking liquid over the cake evenly. Let it soak for 4 hours before assembling the rest of it.

5. For the Salted Caramel Sauce: In a large saucepan, bring it up to medium-high heat. Pour in sugar and water, and whisk until the sugar begins to melt and the lumps dissolve. Let this simmer until the sugar begins to turn a light caramel color, at this point add in the salt. Finally, take the pan off the heat, and pour in the heavy cream (once again, it will bubble, but just keep stirring) and stir until it is a smooth, consistent sauce. Add in the bourbon and return the caramel to the heat for another minute or so. Pour this caramel into a bowl and set aside.

6. For the Mascarpone Whipped Cream: In a mixing bowl, combine the mascarpone, confectioners’ Sugar, salt, and vanilla. Stir together until smooth and set it aside. In the bowl of an electric mixer, beat the whipping cream until stiff peaks form. And then, gently fold the whipped cream into the mascarpone mixture until combined.

7. Assembling the Cake: Once the cake has cooled & soaked, sprinkle the top of the cake with half of a bag of heath bar toffee bits. Spread the top with mascarpone whipped cream  + salted caramel whipped cream, and then drizzle with the salted caramel bourbon caramel sauce and chocolate ganache (or store bought fudge sauce). Swirl the two sauces together with the two whipped creams. Once again, sprinkle the top with the other half of the bag of toffee bits. Push the ruffled chips into the whipped cream, so that they stay up and the cake has a jagged top. Again, drizzle the top with more salted caramel sauce + chocolate ganache. Place into the refrigerator and chill for 1-2 hours or until you are ready to serve.

8. Cut the cake into square servings and enjoy!!

Burnt Caramel Custard Puddings with Bittersweet Ganache + Fleur de Sel

Burnt Caramel Custard Puddings with Bittersweet Ganache + Fleur de Sel

It's been about a month since I made these burnt caramel custard puddings, but it doesn't make them any less delicious! This was an automatic hit and the perfect ending to any dinner party. Overall, they weren't all that hard to make AND you can whip them up ahead of time, and avoid all that dirty work when you should be having fun, entertaining your guests. The ingredients are simple ones, but don't worry, it all turns out luxurious... I mean, when you have heavy cream, eggs, sugar, vanilla beans, bourbon, chocolate, & fleur de sel, nothing can go wrong! You start off by making a caramel-- deep in rich sugary goodness, meanwhile you steep vanilla beans in heavy cream. Once the golden color  of the caramel has been reached, you add it to the cream mixture and listen to it scorch while you quickly whisk it in. It's so soothing to hear that noise. It's like the sound of sizzling bacon, nothing can beat it. I wish I could wake up to it in the morning as opposed to my over-played ringtone that I hate so much that I end up throwing my cellphone out the window. Temper in the egg yolks into the caramel-cream mixture, almost like you're making an ice cream, and throw in a dash of bourbon and salt for taste. Extra taste :) After everything is seasoned and creamy, strain the custard mixture through a fine mesh sieve (just in case there is anything that you don't want in there... it'll be super smooth that way too)! Ladle the liquid into prepared ramekins and bake them in a water bath until they have just set, but still have a wiggle-jiggle to them. After they cook and chill for a little while, it's time to stir up the ever-so-luscious bittersweet ganache that will completely cover + top the burnt caramel custards. I like this "shell" that hides the pudding beneath, it's like the extra oh-la-la surprise factor for your guests as they go at their little dishes with gusto. With a finish of fancy fleur de sel or finishing salt, the dish is taken to a'whole'notha level and every flavor profile has been topped. I especially love when you dig into them and get layers of caramel custard, ganache, and whipped cream all in one bite. And hey, the little flecks of vanilla bean doesn't look too shabby either :) Trust me, this dessert has earned its' spot in my recipe repertoire, and I'm sure it will do the same for you. It does NOT disappoint!! Enjoy :)

For the Burnt Caramel Custard Pudding:

1Q Heavy Cream

2 Vanilla Beans, Split & Scraped for Seeds

¾C + 4T Sugar

6 Large Egg Yolks, Room Temperature

¼t Fleur de Sel

1t Vanilla

1T Bourbon

Homemade Whipped Cream, For Topping

Maldon Flake Salt, For Garnishing

For the Bittersweet Ganache Topping:

1C Dark Chocolate Chunks

½C Heavy Cream

Directions:

1. Prepping the Custards: Preheat oven to 300 degrees. Place 8 small ramekins into a baking dish and set aside. Pour the cream into a medium saucepan; scrape in seeds from vanilla beans and add pods. Bring to a boil over medium heat. Remove from heat and set aside.

2. For the Caramel: Bring ¾C + 2T sugar and 2T water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4-5 minutes and remove caramel from heat.

3. Remove vanilla pod from cream and slowly add cream to caramel (mixture will bubble vigorously), stirring constantly, until smooth.

4. Whisk egg yolks, salt, vanilla, bourbon, and remaining 2T sugar in a large bowl. Slowly stream in caramel, whisking constantly. Strain the custard through a fine-mesh sieve to make sure that the custard is extremely smooth.

5. Divide custard among ramekins and fill the pan with water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, about 60–70 minutes. Remove ramekins from baking dish and place on a wire rack and to let cool. Chill puddings, uncovered, at least 3 hours.

6. For the Bittersweet Ganache: In a small saucepan, bring the heavy cream just to a boil. Remove from the heat and stir in the chocolate until smooth. Spoon the ganache over the top of the cooled custard, smoothing with a spoon and finishing the top with some flakes of salt. Return to the fridge to chill until the ganache is shiny and set.

7. Garnish with a dollop of fresh whipped cream and enjoy!

source: burnt caramel custards.

Cannoli Cronuts with Homemade Citrus-Mini Chocolate Chip Ricotta Filling, Tossed in Cinnamon Sugar with Bittersweet Ganache + Pistachio Confetti

Cannoli Cronuts with Homemade Citrus-Mini Chocolate Chip Ricotta Filling, Tossed in
Cinnamon Sugar with Bittersweet Ganache + Pistachio Confetti

My Cronut craze hasn't taken over my body, literally. I have this compulsion to make these. It's so unhealthy, but so satisfying. I mean, if I'm going over to the dark side, I'm taking one of these with me. Okay, scratch that maybe a dozen... a baker's dozen. Prior to last week, I hated Cannoli's. Mainly because I hate ricotta, so I just turned my nose up at them instead of actually giving them a shot. But then, we went to one of our favorite pizza places in Atlanta, Antico, and everything changed. I loved their cannoli's and I just had to make some for myself at home. But no no no, not any ordinary Italian cannoli... a CANNOLI CRONUT. Boom. Best idea ever. I followed my same recipe as before, but instead I filled it with a traditional ricotta cream that was kicked up a notch with tangy cream cheese, sweet mascarpone, citrus zest, & mini chocolate chips. After they were fried, I rolled them in cinnamon sugar and topped them with a sexy, sultry bittersweet chocolate ganache. And please don't forget the pistachio "confetti" (I know I'm just trying to sound fancy, you see right through me). I love the color the nuts provide and the slight crunchy texture. Why eat a cannoli when you can eat a cannoli cronut? There simply is no logical reasoning for that, trust me!! Enjoy :)

For the Quick Croissant Dough:

½C + 1t Lukewarm Whole Milk

6g Instant or Active Dry Yeast

1t Vanilla Extract

1C AP Flour

1C + 2T Bread Flour

2T Sugar

½t Salt

½C + 3T Unsalted Butter, Diced & Chilled

Canola Oil or Vegetable Oil, For Frying

For the Homemade Citrus-Mini Chocolate Chip Ricotta Filling:

1 ½C Homemade or Store-bought Ricotta (drained for 12-24 hours with a cheesecloth)

½C Homemade or Store-bought Mascarpone Cheese

4oz Cream Cheese, Room Temperature

¾C Confectioners’ Sugar, Sifted

½t Ground Cinnamon (scant)

¼t Ground Allspice

¼C Heavy Cream

1T Lemon Zest + 1t Orange Zest

Pinch of Salt (to taste)

For the Cinnamon Sugar:

½C Sugar

1-2T Ground Cinnamon

¼t Ground Allspice

Big Pinch of Salt (this is optional, but I love the balance)

 

For the Bittersweet Ganache:

½C Heavy Cream

4oz Bittersweet Chocolate, Finely Chopped

Pistachios, Chopped into Confetti

Directions:

1. For the Quick Croissant Dough: In a large mixing bowl, whisk together the warm milk, water, vanilla, and yeast until combined. Set it aside. In the bowl of a food processor, pulse together the AP flour, bread flour, sugar, and salt until mixed throughout. Add the chilled butter and pulse until the butter is in small pieces. It is very important that you do not over-process the mixture because you need to see chunks of butter, about 1cm in size. After you have processed the flour and butter mixture, add it into the bowl of the yeasted liquid. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, making sure to get the dough together without making the butter pieces any smaller. Once it is roughly combined, dump the mixture onto a floured work surface and lightly knead to form a ball of dough. Place the dough ball back into the mixing bowl and cover with plastic wrap. Chill in the refrigerator for 2-3 hours. After it has chilled, place the dough ball back again onto a well-floured surface. Roll the dough out into a rough 20x40cm rectangle. Fold the dough into thirds, like a business letter, making sure to brush off any excess flour. This is the first turn of a total three turns. Rotate the dough 90 degrees, so that the folds are facing you. Repeat the rolling and folding process two more times. Wrap the dough in plastic wrap and refrigerate overnight before using.

2. For the Ricotta Filling: In a medium bowl, beat together the ricotta, cream cheese, and mascarpone until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until stiff peaks form. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Zest the lemon & orange and stir it into the ricotta. Season it with a pinch of salt to taste. Refrigerate for an hour or two. Place the ricotta filling into a piping bag or squeeze bottle (make sure the tip is large enough for the mini chocolate chips to push through though).

3. For the Cinnamon Sugar:Mix together all of the ingredients and put it into a mixing bowl, and use a spoon to toss the fried Cronuts.

4. The Next Day: Remove the dough from the refrigerator after it has chilled overnight and place it onto a well-floured surface. Roll it out into large rectangle that is roughly 1cm thick. Line a baking sheet with a Silpat and lightly flour it. Set it aside. Dip a doughnut cookie cutter into flour and cut out rounds from the rolled out dough, you should be able to get roughly 10-12 Cronuts from this batch of dough (not including a whole bunch of doughnut holes for snacking). Place the cut doughnuts onto the floured sheet pan and lightly cover with a kitchen towel. Let the Cronuts rest in a warm place until they have doubled in size, about 1-2 hours.

5. For the Bittersweet Ganache:Make the ganache by heating the cream in a small saucepan over medium heat. Remove before it starts boiling, and pour over chocolate setting in a bowl, let sit for a couple minutes, and then stir until chocolate is fully melted, and the ingredients are combined. Pour into a squeeze bottle for easy drizzling and decorating. Meanwhile, finely chop up some pistachios for a confetti garnish.

6. Frying the Cronuts: Heat the oil to 325 degrees in a deep pot or sauté pan while you’re Cronuts are almost done resting. Fry the Cronuts, two at a time, for 2-3 minutes on each side, or until they reach a deep golden brown color and are completely cooked through in the center. Remove from the oil to a baking sheet that is lined with paper towels and a wire rack. Let them cool enough to handle.

7. Assembling the Cronuts: It is now time to start filling the fried Cronuts. I did this “Twinkie-style” by using the squeeze bottle that is filled with the chilled Cannoli ricotta cream. Gently poke holes into the bottom of a Cronut and fill them all the way through with cream. Repeat this process until you have about 5-6 cream filling holes in each Cronut. Scrape off any excess cream that begins to ooze out. Now that all of the Cronuts have been filled, roll them in the cinnamon sugar until all the sides are covered. Place them back onto the cooling rack and squeeze some bittersweet ganache in a circle around the top of the Cronut. Garnish with pistachio confetti.

source: doughnut ganache. ricotta filling.

"Momofuku Style" S'mores Layer Cake with Chocolate Fudge Cake, Malted Chocolate Cake Soak, Malted Fudge Sauce, Graham Ganache, Graham Cracker + Chocolate Milk Crumbs, Charred Marshmallows, & Toasted Marshmallow Frosting

"Momofuku Style" S'mores Layer Cake with Chocolate Fudge Cake, Malted Cake Soak, Malted Fudge Sauce, Graham Ganache, Graham Cracker + Chocolate Milk Crumbs, Charred Marshmallows, & Toasted Marshmallow Frosting

Hi. Let's all be best friends. 

Okay? Why, you ask, I know. Well, 

Please... just please.

Now, that we got that clear. It's because I don't want to type a lengthy description of today's post. 

That's so lazy of me right? BUTTTT, there's so many components. Wordless Wednesday Monday.

1. Chocolate Fudge Cake 

2. Malted Chocolate Cake Soak

3. Malted Fudge Sauce

4. Graham Ganache

5. Graham Cracker + Chocolate Milk Crumbs

6. Charred Marshmallows

7. Toasted Marshmallow Frosting

That's it. NBD (no big deal). Amirite (am I right)? Right. Make this for everyone you know, and you'll have more best friends than Kate Hudson. She's so likable right? Love her. She has to have a lot of best friends, I just know it. Anyway, perfect for the 4th of July... it screams "Americana". 'Merica, f**k yeah!! Enjoy :)

P.S. Are there any fellow bloggers out there that want to do a guest post? I would love to have some people write recipes for my blog, or vice-versa! Comment below if you would like too!!

For the Malted Chocolate Fudge Sauce:

2oz Bittersweet Chocolate, Chopped

1C Chocolate Malt Ovaltine Powder

1t Sorghum Molasses

¼t Salt

2T Corn Syrup

¼C Sugar

½C Heavy Cream

For the Graham Cracker Milk Crumbs:

1 Sleeve of Graham Crackers, Roughly Crunched & Crumbled

½C Sugar

¼C Milk Powder

½tSalt

7T Melted Butter

  

For the Chocolate Milk Crumbs:

2/3C AP Flour

1t Cornstarch

½C Sugar

2/3C Unsweetened Dark Cocoa Powder 

1t Salt

6T Melted Butter

For the Chocolate Fudge Cake:

1 Stick of Unsalted Butter, Room Temperature

1 ½C Sugar

3 Eggs

½C Buttermilk

¼C Canola Oil

1t Vanilla Extract

3T Malted Chocolate Fudge Sauce (already prepared)

1 ¼C Cake Flour

½C Unsweetened Dark Cocoa Powder

1 ½t Baking Powder + Salt

     

For the Malted Chocolate Cake Soak:

¼C Milk

2T Malted Chocolate Ovaltine Powder

For the Graham Ganache:

1 ½C Graham Cracker Crumbs

¼C Milk Powder

2T Sugar

1t Salt (plus an extra pinch)

4T Melted Butter

¼C Heavy Cream

2/3C Milk (a little more may be needed for texture)

For the Toasted Marshmallow Frosting:

25 Large White Marshmallows, Toasted or Charred

1C Confectioners’ Sugar, Sifted

2 Sticks of Salted Butter, Room Temperature

1t Vanilla Extract

1 Jar of Marshmallow Crème

Directions:

1. For the Malted Chocolate Fudge Sauce: Combine the chocolate, Ovaltine powder, and salt in a medium bowl. Combine the corn syrup, molasses, sugar, and heavy cream in a saucepan and stir occasionally while bringing to a boil over high heat. The moment it boils, pour it into the bowl containing the chocolate. Let it sit for a minute. Slowly begin to whisk the mixture, and then increase the vigor of your whisking, every 30 seconds, until it is glossy and silky-smooth. Set this aside until ready to use.

2. For the Graham Cracker Milk Crumbs: Preheat the oven to 275 degrees and line a pan with a Silpat, and set it aside. Pour the sleeve of graham crackers into a bowl and crush them with your hands until they are quarter of the original size. Add the milk powder, sugar, and salt, and then toss to mix. Add the butter and toss to coat. This will bind the ingredients together. Spread the clusters onto the prepared pan and bake for 20 minutes or until toasted, smell buttery, and crunch gently. Cool completely.

3. For the Chocolate Crumbs: Preheat the oven to 300 degrees and line a pan with a Silpat, and set it aside. Combine the flour, cocoa powder, cornstarch, sugar, and salt, and then toss to mix. Add the butter and toss to coat. This will bind the ingredients together. Spread the clusters onto the prepared pan and bake for 20 minutes or until toasted, smell buttery, and crunch gently (breaking them up gently throughout the cooking process). Cool completely. They will harden as they sit.

4. For the Chocolate Fudge Cake: Preheat the oven to 350 degrees, and then prepare your three cake pans by lining them with parchment paper and spraying them with Pam. (either 8 or 9inch pans will work here, as long as you have a 6inch cake ring). Combine the butter and sugar in the bowl of a standing mixer fitter with the paddle attachment and cream them together on medium-high heat for 2-3 minutes. Scrape down the side of the bowl, add in the eggs, and mix on medium-high heat for 2-3 more minutes. Scrape down the sides once more. On low speed, stream in the buttermilk, oil, and vanilla. Increase to medium-high speed and paddle for 5 minutes, until the mixture is practically white, twice the size of your original fluffy mixture, and completely homogenous. Stop and scrape down again. Add the fudge sauce and mix on low speed until incorporated. Sift together the flour, cocoa powder, baking powder, and salt in a mixing bowl. On low speed, add the flour in and gently mix it until your batter comes together, about 1 minute. Scrape down and mix once again for 30 seconds to 1 minutes until the little lumps of flour are broken down. Pour the cake batter into the prepared pans, evenly. Bake each layer for 40-45 minutes or until a toothpick inserted into the center runs clean. Remove the cake pans from the oven and let them cool completely to room temperature (on a cooling rack). Once they have cooled, you need to invert them out of the pan onto a silpat or cutting board. Next, spray your 6inch cake ring with Pam and use it to cut out the cake center (think of it like a large cookie cutter). Repeat with the other cakes, you should have three perfectly round and trimmed cakes (there will be a lot of leftover cake, which means you get to share it or snack on them while you’re decorating). After cutting them, you need to refrigerate them overnight or partially freeze them for a few hours, so that they will be firm in consistency and will hold their shape when assembling the cake.

5. For the Malted Chocolate Cake Soak: Whisk together the milk and Ovaltine until Smooth. Brush this mixture over the cake layers to soak and make it extremely moist.

6. For the Graham Ganache: Toss the graham crumbs, milk powder, sugar, and salt with your hands in a bowl to evenly distribute the ingredients. Whisk the butter and heavy cream together. Add to the dry ingredients and distribute. Place the small clusters into a food processor. Pour the milk into the food processor, along with salt, and puree on medium speed until whipped and smooth. It will take anywhere from 1-5 minutes, depending on how good your machine is. Scrape down the sides to make sure it is completely homogenous. Layer this ganache immediately into the cake layers.

7. For the Toasted Marshmallow Frosting: Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown (be sure to keep an eye on them, they burn very quickly). In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute. Char some extra marshmallows to layer in between the layers of cake.

8. Assembling the Cake:This cake could easily be assembled any which way you like, but I decided to make it based off of the famous technique used by Momofuku Milk Bar. This requires a 6inch cake ring, strips of acetate, and pastry frosting bags. Since you have already cut the three cake layers with the 6inch cake ring, those no longer need to be trimmed. But, you will need to prep the cake ring for perfect layering. Place the cake ring onto your serving plate and line it with the acetate. Put one of the layers of cake into the ring; brush on some of the Ovaltine milk mixture (soak it good). Spread some of the graham ganache in an even layer. Sprinkle about 1C each of the prepared graham cracker and chocolate milk crumbs over the gooey butter topping, make sure to gently press the crumbs into the ganache, so the layers will mesh together (or a little more or a little less of the milk crumbs, it doesn’t have to be exact). Either using a pastry frosting bag or a large rubber spatula, add a third of the toasted marshmallow frosting on top of the milk crumbs and smooth it out over the crumbs until they are all completely covered. Top with some charred marshmallows as well. Garnish the frosting with a drizzle of malted chocolate fudge sauce. Repeat this layering process until all the ingredients have been used (you should have 3 chocolate fudge cake layers, 3 layers of milk crumbs, and 3 layers of graham ganache, toasted marshmallow frosting, and charred marshmallows). You can garnish the cake any way you like, but I just made a mound of more crumbs & fudge sauce drizzle. Transfer the tall, layered, assembled cake into the freezer and let it chill for 12 hours (keep the cake in the cake ring and lined with the acetate for the freezing process). At least 3 hours before you want to serve the cake, remove it from the freezer and pop it out of the ring and gently peel off the acetate liner. Let it defrost in the refrigerator for at least four hours. Slice the cake into wedges and serve immediately.