S’mores Cake

I have finally managed to update the recipe after procrastinating for more than 2 weeks to finish the recipe up on the page and here it is finally! 

The cake is 3 layered 4 inch mini cake with home made graham crackers, Graham cracker cake and homemade marshmallow fluff! The recipe is as follows…

S'mores Cake
Serves 4
A 3 layered mini (4 inch) graham cracker cookie with dark chocolate ganache filling and frosting. Topped with toasted marshmallow fluff and graham cracker crumbs
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Prep Time
2 hr
Cook Time
1 hr 30 min
Prep Time
2 hr
Cook Time
1 hr 30 min
Ingredients
  1. Graham Cracker Cookies: (recipe adapted from the bakefeed issue)
  2. All purpose flour - 60gm
  3. Whole wheat flour - 130gm
  4. Butter - 100gm
  5. Dark Brown sugar - 100gm
  6. Honey - 2 tablespoons
  7. Molasses - 1 tablespoon
  8. Baking powder - 1 teaspoon
Graham Cracker Cake
  1. All purpose flour - 120gm
  2. Butter - 100gm
  3. Dark brown sugar - 100gm
  4. Graham cracker crumb - 100gm
  5. Milk - 90ml
  6. Eggs - 2 large
  7. Baking powder - 1 teaspoon
Dark Chocolate Ganache
  1. Dark Chocolate - 150gm
  2. Heavy Cream/ Amul cream - 110gm
Marshmallow fluff
  1. Egg white - 1
  2. Lemon Juice - 1 teaspoon
  3. Caster sugar - 100gm
  4. Water - 30ml
Graham Crackers
  1. [Those of you lucky people that can get store bought graham crackers, use them. It will save a portion of the time but the rest follow the steps and you have your graham crackers. I have tried so many recipes nothing worked as good this particular one from The Bakefeed Winter 2017 Issue]
  2. In a large bowl, beat butter, brown sugar, honey and molasses.
  3. In a another bowl add the baking powder, whole wheat and all purpose flour and mix well.
  4. Add the dry ingredients gradually into the bowl of the butter- sugar mixture.
  5. Once all the ingredients are incorporated and thoroughly mixed.
  6. Roll out the dough onto a parchment sheet (about 1/4 - 1/2 inch thickness) and let it chill in the refrigerator for 30 minutes.
  7. Preheat the oven to 180 degrees celsius.
  8. Cut the dough into small squares of 1.5 - 2 inches ( for this recipe it doesn't matter as you will be blitzing it but otherwise you can make it into perfect squares)
  9. Bake for about 10-12 minutes. Once baked, let it cool on a cooling rack, you can crack the cookies on the cuts made before baking so they form small squares.
Graham Cracker Cake
  1. Blitz the graham crackers in a blender until its fine crumbs.
  2. In a large bowl, beat the cream and butter until light and fluffy.
  3. Add and beat one egg at a time. Add milk to the mixture.
  4. Sift the flour, graham cracker crumb and baking powder into the wet ingredients.
  5. Mix thoroughly until completely incorporated.
  6. Preheat the oven to 180 degrees celsius. Grease and line the cake tins with parchment paper.
  7. Divide the batter equally into 3 baking tins. Bake for 30-35 minutes.
  8. Using a wooden skewer, check to see if completely baked.
  9. Once baked, let it cool on a cooling rack.
Marshmallow Fluff
  1. Clean the bowls using vinegar or lemon juice. This will help remove all the bits of grease that might be on the surface of the bowl.
  2. Add One egg white, lemon juice / cream of tartar in the bowl, start beating it in a stand mixer or using a hand mixer. Whisk the eggs until soft peaks are formed.
  3. In a another bowl, add sugar and water. Place this bowl on a pan with simmering water, let it cook until the sugar is completely dissolved.
  4. Add this sugar syrup a little at a time in the egg white fluff.
  5. Continue whisking until stiff peaks are formed.
Dark Chocolate Ganache
  1. Chop the dark chocolate into small pieces, add this pieces in a bowl.
  2. Heat the cream and add the cream into the bowl with chocolate chunks.
  3. Let it rest for 5-10 minutes.
  4. Using a spatula/ whisk, mix the cream into the melted chocolate.
  5. Let it chill in the refrigerator for 30 minutes or longer depending on the consistency needed for frosting.
Assembling the cake
  1. Trim the tops of the cake to make them flat and uniform in size.
  2. On a cake board, place a small dollop of ganache. Place the bottom layer of cake on the cake board, add a layer of dark chocolate ganache frosting on top of the cake layer.
  3. Place the second layer of cake on the frosting, repeat for all layers.
  4. Using the dark chocolate ganache do the crumb coat on the cake.
  5. Let it chill for 15-30 minutes, until the ganache is set slightly on the cake.
  6. Frost the cake.
  7. Pipe the marshmallow fluff on the side of the cake as well as on the top of the cake.
  8. Using a kitchen torch, torch the marshmallow fluff to give it a toasty look and taste.
  9. Garnish the cake with some graham cracker crumbs.
Lil Cupcake Monkey https://www.lilcupcakemonkey.com/

 

Do give it a try! it sounds long but its totally worth the effort! Jason thinks this is one of the best cakes I have made. Its super fluffy and light! 

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