Scotchmallow Cake

cakebycourtney.com

JENI

subheading: FOR THE MARSHMALLOW:

¾ (180 ml) cup water

3 envelopes, .25 oz each unflavored gelatin

⅔ (210 g) cup light corn syrup

2 cups (400 g) granulated sugar

1 tablespoon (13 g) vanilla extract

¼ cup (31 g) powdered sugar

subheading: FOR THE CHOCOLATE CAKE:

¾ cup (169.5 g) unsalted butter, at room temperature

1 ¾ cups (350 g) granulated sugar

5 large eggs, at room temperature

3 ¼ cups (373.75 g) cake flour

¾ cup (75 g) dark cocoa powder

1 ½ teaspoons (8 g) salt

2 cups (480 g) buttermilk, at room temperature

1 ½ tablespoons (21 g) white distilled vinegar

2 ½ teaspoons (10 g) baking soda

½ cup (120 g) sour cream, at room temperature

subheading: FOR THE SALTED CARAMEL:

1 cup (200 g) granulated sugar

½ cup (120 g) water

1 teaspoon (7 g) light corn syrup

¾ cups (180 g) heavy whipping cream

1 teaspoon (4.2 g) pure vanilla extract

1 teaspoon (6 g) salt

subheading: FOR THE CHOCOLATE BUTTERCREAM:

¼ cup (60 g) heavy whipping cream

8 ounces dark chocolate

2 cups (452 g) unsalted butter, slightly cold

5 cups (625 g) powdered sugar, measured then sifted

1 teaspoon (4.2 g) vanilla extract

Pinch of salt

Make an extra 1.5x batch if you want additional buttercream for decorating.

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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