Favoreats
Favoreats LLC
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INGREDIENTS
3/4 cup
+ 2 tablespoons (110 g all-purpose flour)
1 cup
white sugar
1/3 cup
dark cocoa powder (I use Cacao Barry Extra Brute)
1 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
salt
1/2 cup
buttermilk, at room temperature
1/2 cup
brewed coffee or espresso, hot
1/4 cup
vegetable oil
1
egg (room temperature, lightly beaten)
1 1/2 tsp
pure vanilla extract
8
large white marshmallows
1/2 cup
icing sugar (confectioners' or powdered), sifted
1/2 cup
butter (113 g(1 sticks), at room temperature)
1/4 tsp
pure vanilla extract
1/2
jar (107 g marshmallow cream (such as Marshmallow Fluff))
1 cup
2 sticks(227 g), at room temperature
2 cups
icing sugar (confectioners' or powdered), sifted
1/3 cup
Ovaltine Classic (brown in colour)
1 1/2 tsp
pure vanilla extract
salt
4 oz
quality Belgian chocolate, chopped, melted and cooled
1/4 cup
whipping (35% fat) cream
Note Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour (you can add an extra 3 oz, or so, of melted chocolate.)