Description
Dive into the ultimate indulgence with our S’mores Cake, a rich and whimsical treat that brings your favorite fireside flavors into a sophisticated dessert. Layered with smooth chocolate ganache, fluffy marshmallow cream, and a crunchy graham cracker base, this cake is a celebration of textures and tastes that are sure to delight any palate.
Ingredients
For the cake:
250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
90 grams (3.17 oz) unsalted butter, melted
2 eggs, room temperature
300 grams (10.5 oz) granulated sugar
240 grams (1 cup) buttermilk
120 ml (1/2 cup) oil
120 grams (1 cup) cocoa powder
2 teaspoons vanilla extract
240 ml (1 cup) hot strong brewed coffee (or water)
300 grams (10.5 oz) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
Chocolate Filling:
80 grams (2.8 oz) heavy cream
120 grams (4.2 oz) quality dark chocolate, finely chopped
30 grams (1 oz) unsalted butter
Marshmallow Buttercream:
200 grams (7.05 oz) Marshmallow Creme/Fluff (store-bought or homemade)
200 grams (7.05 oz) unsalted butter, room temperature
100 grams (3.5 oz) powdered sugar
1 teaspoon vanilla extract
pinch of salt
Chocolate Ganache:
100 grams (3.5 oz) dark chocolate
100 grams (3.5 oz) heavy cream
Homemade Marshmallow Creme/Fluff:
90 grams (3 oz) water
150 grams (3/4 cup) granulated sugar
250 grams (3/4 cup) agave syrup/honey/corn syrup
1 teaspoon lemon juice or 1/2 tsp cream of tartar
3 large egg whites
1 teaspoon vanilla extract
Instructions
For the cake:
Preheat oven to 180°C (350°F). Grease and flour 3 20-cm (8 inch) springform pans; line bottoms with parchment paper.
Process biscuits or graham crackers until finely ground, mix with melted butter, and sugar if using graham crackers. Press into two of the prepared pans. Refrigerate.
Whisk together dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
Beat eggs and sugar until pale. Mix in vanilla, oil, buttermilk, and coffee. Gradually mix in dry ingredients. Pour into prepared pans.
Bake for 20-30 minutes. Cool in pans for 10 minutes, then on wire racks.
Chocolate Filling:
6. Heat cream, pour over chocolate, let stand, then stir until smooth. Mix in butter. Set aside to thicken.
Marshmallow Buttercream:
7. Beat butter until smooth, add powdered sugar, vanilla, and salt. Incorporate marshmallow fluff until fluffy.
Chocolate Ganache:
8. Heat cream, pour over chocolate, stir until smooth.
Homemade Marshmallow Creme:
9. Cook water, sugar, and syrup to 120°C (240°F). Whip egg whites to soft peaks, gradually pour in hot syrup, whip until thick and glossy. Add vanilla.
Assembly:
10. Layer cakes with buttercream and chocolate filling. Coat with buttercream, chill, then top with ganache. Optionally, add more marshmallow creme and torch until toasted.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 545