Cook Time: ~40 minutes
For the cake:
4 1/2 Cups all purpose flour
4 Tsp.baking powder
1 Tsp. salt
1 1/2 Cups unsalted butter, room temperature
1 1/2 Cups Sugar
1/2 Cup Honey
2 Tbsp. Molasses
1 Tbsp. Pure Vanilla Extract
4 Eggs at room temperature, separated
2 Egg yolks
1 1/2 Cups Buttermilk
For the Frosting:
1 Cups Heavy Cream
2 Bags (10 to 10 1/2 ounces) Mini-marshmallows
1 Cup Confectioners sugar (powdered sugar)
1/8 Tsp. Salt
2 Tsp. Pure Vanilla Extract
For the Ganache:
1 Bag bittersweet chocolate chips
1 1/2 Cups Whipping cream
Graham cracker crumbs and extra marshmallows for decoration, optional
*Note the frosting takes at least 4 hours to chill before frosting the cake.
For the Cake:
Preheat oven to 350 degrees. Grease three inch cake pans with butter or baking spray and set aside.
Combine the flour, baking powder, salt, and cinnamon together in a bowl. Whisk together and set aside.
In a stand mixing bowl, cream the butter and the sugar together until light and fluffy. Add the honey and molasses and mix well, scraping the sides of the bowl to ensure it is all incorporated to the batter. Add the vanilla and 6 egg yolks, one at a time until fully incorporated into the batter.
Alternate between adding the flour and buttermilk into the mixture in 3 batches, starting and ending with flour. Each time the flour is added, only mix until just before the flour in incorporated into the batter.
In a separate bowl, beat the egg whites until they have tripled in volume and are stiff and shiny. Gently fold the egg whites into the batter and then divided the batter evenly into prepared pans.
Bake for 40 Mins or until golden brown and when a toothpick or knife is inserted into the middle it comes out of the cake clean.
Let cool completely.
For the Frosting:
Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan.
Heat over medium-low heat, stirring frequently, until the marshmallows melt completely
Remove from the heat, and stir in the vanilla.
Pour the icing into the bowl of your stand mixer or another mixing bowl, and refrigerate until thoroughly chilled; this will take at least 4 hours, or up to overnight.
Remove the thickened icing from the refrigerator. Scrape it from the sides of the bowl into the center. Beat it at high speed, using your stand mixer or an electric hand mixer. Scrape the sides and bottom of the bowl to incorporate all of the chilled icing.
Beat until the icing is smooth and glossy; this will probably take less than a minute. If the icing thins, set it aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.
For the Ganache:
In a heavy saucepan, heat the cream to a simmer. Add in the chocolate chips, cover, and set aside for 5 minutes. Using a whisk, beat until the mixture in smooth and glossy. Let cool for 15-20 minutes.
Trim cakes to desired uniformity before icing.
Start with the first layer of cake and top with a thin layer of ganache, spreading evenly over the entire top of the cake. Put in refrigerator and cool for 5- 10 minutes.
Add a generous layer of marshmallow icing and repeat for the next layer of cake. For the final cake layer, do not add ganache, but simply use the marshmallow icing to ice the cake with a crumb coat. Refrigerate for 15 minutes and them generously frost the entire cake, smoothing the frosting as much as possible. Finally top the cake with a generous amount of ganache. Refrigerate until ganache is set, about 15 minutes. Top with graham cracker drums or toasted marshmallows, if desired.