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The Best S’mores Cake

Ingredients 

FOR THE CAKE:

  • 1 ¾ cup all purpose flour
  • 1 ¾ cup granulated sugar
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup hot coffee

FOR THE FROSTING:

  • 1 cup powdered sugar
  • 8 ounces cream cheese
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups heavy cream

FOR THE GANACHE:

  • 12 ounces chocolate chips
  • 1 ½ cups heavy cream

FOR THE DECORATING:

  • 6 ounces mini marshmallows
  • 4 graham crackers or however many you need to crumble on top
  • 1 hershey bar
  • 12 giant marshmallows or however many you prefer to decorate the top with

Instructions 

FOR THE CAKE:

  • Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
  • For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  • In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
  • Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.

FOR THE FROSTING:

  • Using a stand mixer with the paddle attachment, beat together cream cheese, powder sugar, and vanilla until light and fluffy.
  • Switch to the whisk attachment and slowly add in heavy whipping cream until fully incorporated.
  • Beat topping until it thickens and forms soft peaks, about 3-5 minutes.

FOR THE GANACHE:

  • Heat heavy cream for a minute in the microwave, or until it is warm but not boiling. Stir in the chocolate until all of the chocolate chips are melted.
  • Allow the ganache to cool on the counter until the ganache firms up slightly. If your chocolate chips don’t melt all the way, microwave the ingredients in 15 second increments until it is fully melted.

TO ASSEMBLE:

  • Put the cooled chocolate cake on a cake plate.
  • Spread a thin layer of the whipped frosting on the cake layer, then add half of the ganache. Make sure the ganache is cooled enough to spread without it melting over the cake.
  • Add mini marshmallows to the ganache layer, pressing them in gently.
  • Spread another layer of whipped frosting on top of the marshmallows.
  • Sprinkle graham cracker crumbs on top of the frosting.
  • Add the second cake layer. If the cake isn’t firm, you can stick it in the fridge so that the layers settle together.
  • Spread the rest of the whipped frosting around the cake. This recipe makes enough for a thin layer around the cake, but if you want more you can double the recipe.
  • Stick the cake in the fridge again to make sure the frosting is firm on the cake.
  • Melt the ganache in the microwave again (in 15 second increments) and spread the melted ganache over the top of the cake. We used the rest of the ganache, but you don’t have to put as much on.
  • Toast the large marshmallows in the oven using the low broil setting. Make sure the marshmallows are spread apart on a baking sheet, and only broil for a minute or two.
  • Once the marshmallows are browned, place them on top of the cake. You don’t have to wait for the marshmallows to cool.
  • Sprinkle graham cracker on top of the layer, and use pieces of the hershey bar to decorate the top.
  • Store in the fridge under plastic wrap or cut into pieces and store in an airtight container. Can be stored in the freezer in an airtight container for up to a month.

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