One, two, three, four
. . . just four steps to Tastes Like S’mores Cake! It is a bit complicated but
it is “oh, so” worth it!
· 1st
layer – a traditional graham cracker crust that goes in a cake pan rather than a
pie plate.
· 3rd
layer – a traditional ganache that is allowed to cool (to somewhat thicken) and
then smoothed on the cake as both a filling and frosting.
· 4th
layer – homemade marshmallow fluff frosting. Need I say more? But, actually I’m
not done; skewered and toasted marshmallows are the final addition.
Tastes Like S’mores
Cake Makes one 2-layer cake
Graham Cracker Layer
1½ cups graham crackers, ground
¼ cup granulated sugar
4 tablespoons butter, melted
1. Spray
or grease two 9″ cake pans.
2. Mix
graham crackers crumbs with sugar and melted butter. Divide and press into the
bottoms of the two prepared cake pans. Set aside.
Chocolate Cake Layer
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
3 cups sifted flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon instant espresso coffee powder, optional
2/3 cup canola oil
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla
1. Preheat
oven to 350°.
2. Combine
sugar and cocoa in a large mixing bowl; whisk to thoroughly mix. Add flour,
salt, baking soda, and instant espresso powder and blend all dry ingredients
thoroughly.
4. Pour
batter into two graham cracker crust lined cake pans. Gently raise and drop
cake pans to release air bubble.
6. Transfer
cakes to cooling rack. When cool, run a knife along the sides of pan and turn
upside down to release.
To assemble:
1. Place
a layer without graham cracker on plate (graham cracker crust should be up). If
top of cake is too rounded, it can be trimmed. Truthfully – at this point I
couldn’t decide whether to put the graham cracker crust up or down; either way
would work.
2. Spread
layer of somewhat cooled and thickened ganache on top of cake.
I arranged strips of waxed paper under the cake. Once the cake is frosted, these were pulled out -- leaving a clean cake plate underneath. |
3. Place
second cake, graham cracker side down on ganache. (Trim if needed before
putting in place.)
putting in place.)
6. Use
a long stemmed lighter, or torch to toast the marshmallow fluff frosting.
7. Garnish
– skewer marshmallows on wooden sticks and toast. Insert, at varying
heights, onto the top of the cake.
heights, onto the top of the cake.
Chocolate Ganache
12 oz. semi-sweet chocolate chips
½ cup heavy cream
½ teaspoon instant espresso coffee powder, optional
1. Cook
the chocolate chips, heavy cream, and instant coffee in the top of a double
boiler over simmering water until smooth and warm, stirring occasionally.
2. Cool
enough to slightly thicken and use to fill and frost cake.
Marshmallow Fluff Frosting
4 large egg whites, room temperature
1 cup granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla
2. Heat
over simmering water, mixing continuously to avoid cooking the egg.
3. Bring
to 160° (in order to kill possible salmonella); remove from heat immediately and beat starting
at low speed and working up to high, until stiff peaks form and resembles
marshmallow fluff. (I transferred the mixture to my stand mixer at this point.)
It took 5 to 10 minutes to achieve the 160° temperature. The mixture was then beaten until it reached a marshmallow fluff consistency. |
4. Fold
in vanilla and spread onto cake.
Recipe without photos
. . .
Scrumptious S’mores
Cake Makes one 2-layer cake
Graham Cracker Layer
1½ cups graham crackers, ground
¼ cup granulated sugar
4 tablespoons butter, melted
1. Spray
or grease two 9″ cake pans.
2. Mix
graham crackers crumbs with sugar and melted butter. Divide and press into the
bottoms of the two prepared cake pans. Set aside.
Chocolate Cake Layer
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
3 cups sifted flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon instant espresso coffee powder, optional
2/3 cup canola oil
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla
1. Preheat
oven to 350°.
2. Combine
sugar and cocoa in a large mixing bowl; whisk to thoroughly mix. Add flour,
salt, baking soda, and instant espresso powder and blend all dry ingredients
thoroughly.
3. Add
the liquids and mix until completely blended.
4. Pour
batter into two graham cracker crust lined cake pans. Gently raise and drop
cake pans to release air bubble.
5. Bake
for 30 to 35 minutes – toothpick inserted in center of cake should come out
clean
6. Transfer
cakes to cooling rack. When cool, run a knife along the sides of pan and turn
upside down to release.
To assemble:
1. Place
a layer without graham cracker on plate (graham cracker crust should be up). If
top of cake is too rounded, it can be trimmed. Truthfully – at this point I
couldn’t decide whether to put the graham cracker crust up or down; either way
would work.
2. Spread
layer of somewhat cooled and thickened ganache on top of cake.
3. Place
second cake, graham cracker side down on ganache. (Trim if needed before
putting in place.)
4. Frost
side and top.
5. Pile
marshmallow frosting on top of cake, creating patterns and peaks with an
off-set spatula.
6. Use
a long stemmed lighter, or blow torch, to/toast the marshmallow
7. Garnish
– skewer marshmallows on wooden sticks and toast. Insert, at varying heights,
onto the top of the cake.
Chocolate Ganache
12 oz. semi-sweet chocolate chips
½ cup heavy cream
½ teaspoon instant espresso coffee powder, optional
1. Cook
the chocolate chips, heavy cream, and instant coffee in the top of a double
boiler over simmering water until smooth and warm, stirring occasionally.
2. Cool
enough to slightly thicken and use to fill and frost cake.
Marshmallow Fluff Frosting
4 large egg whites, room temperature
1 cup granulated sugar
¼ teaspoon cream of tartar
1 cup granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla
1. Whisk
egg white, sugar and cream of tartar lightly in the top of a double boiler.
2. Heat
over simmering water, mixing continuously to avoid cooking the egg.
3. Bring
to 160° (in order to kill possible salmonella); remove from heat immediately and beat starting
at low speed and working up to high, until stiff peaks form and resembles
marshmallow fluff. (I transferred the mixture to my stand mixer at this point.)
4. Fold
in vanilla and spread onto cake.
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