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
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
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Servings 4
Ingredients
- Graham Cracker Cookies: recipe adapted from the bakefeed issue
- All purpose flour - 60gm
- Whole wheat flour - 130gm
- Butter - 100gm
- Dark Brown sugar - 100gm
- Honey - 2 tablespoons
- Molasses - 1 tablespoon
- Baking powder - 1 teaspoon
Graham Cracker Cake
- All purpose flour - 120gm
- Butter - 100gm
- Dark brown sugar - 100gm
- Graham cracker crumb - 100gm
- Milk - 90ml
- Eggs - 2 large
- Baking powder - 1 teaspoon
Dark Chocolate Ganache
- Dark Chocolate - 150gm
- Heavy Cream/ Amul cream - 110gm
Marshmallow fluff
- Egg white - 1
- Lemon Juice - 1 teaspoon
- Caster sugar - 100gm
- Water - 30ml
Instructions
Graham Crackers
- [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]
- In a large bowl, beat butter, brown sugar, honey and molasses.
- In a another bowl add the baking powder, whole wheat and all purpose flour and mix well.
- Add the dry ingredients gradually into the bowl of the butter- sugar mixture.
- Once all the ingredients are incorporated and thoroughly mixed.
- 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.
- Preheat the oven to 180 degrees celsius.
- 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)
- 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
- Blitz the graham crackers in a blender until its fine crumbs.
- In a large bowl, beat the cream and butter until light and fluffy.
- Add and beat one egg at a time. Add milk to the mixture.
- Sift the flour, graham cracker crumb and baking powder into the wet ingredients.
- Mix thoroughly until completely incorporated.
- Preheat the oven to 180 degrees celsius. Grease and line the cake tins with parchment paper.
- Divide the batter equally into 3 baking tins. Bake for 30-35 minutes.
- Using a wooden skewer, check to see if completely baked.
- Once baked, let it cool on a cooling rack.
Marshmallow Fluff
- 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.
- 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.
- 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.
- Add this sugar syrup a little at a time in the egg white fluff.
- Continue whisking until stiff peaks are formed.
Dark Chocolate Ganache
- Chop the dark chocolate into small pieces, add this pieces in a bowl.
- Heat the cream and add the cream into the bowl with chocolate chunks.
- Let it rest for 5-10 minutes.
- Using a spatula/ whisk, mix the cream into the melted chocolate.
- Let it chill in the refrigerator for 30 minutes or longer depending on the consistency needed for frosting.
Assembling the cake
- Trim the tops of the cake to make them flat and uniform in size.
- 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.
- Place the second layer of cake on the frosting, repeat for all layers.
- Using the dark chocolate ganache do the crumb coat on the cake.
- Let it chill for 15-30 minutes, until the ganache is set slightly on the cake.
- Frost the cake.
- Pipe the marshmallow fluff on the side of the cake as well as on the top of the cake.
- Using a kitchen torch, torch the marshmallow fluff to give it a toasty look and taste.
- Garnish the cake with some graham cracker crumbs.
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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