Last year for my birthday I made my all-time favorite treat into a cake. Very suiting for me since I love all things s’mores. I mean, what’s not to love about graham cracker cake, fluffy marshmallow filling, and chocolate ganache flowing over everything. Nothing that I can think of! It was delicious and I think this would make a show-stopping summer cookout dessert.
for the cake:
1/2 cup butter, room temperature
1 cup sugar
3 large egg yolks
1 tsp vanilla extract
2 cups graham cracker crumbs
2 tsp baking powder
1/4 tsp salt
1 cup milk
3 large egg whites, room temperature
For the filling:
For the milk chocolate glaze:
8 oz. milk chocolate, finely chopped
¼ cup heavy cream
2 tbsp. unsalted butter cut into 4 pieces, at room temperature
2 tbsp. light corn syrup
3 tbsp. unsalted butter, softened
½ cup marshmallow fluff
¾ cup confectioners’ sugar, sifted
2 tsp. heavy cream or milk
Small rectangles of graham cracker and milk chocolate, for garnish
Preheat the oven to 375 degrees F. Line the bottom of two 9-inch round cake pans with parchment paper (this is easily done by turning the pan upside down and tracing over the parchment with a knife). In a medium bowl, combine the graham cracker crumbs, , baking powder, and salt. Combine ingredients and set aside.
In a mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside. Replace the mixing bowl and fit the paddle attachment. Cream together the butter and sugar and beat on medium speed until light and fluffy. Mix in the egg yolks until well combined. Stir in the vanilla extract.
Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients. Mis until incorporated. Using a rubber spatula, fold in about one third of the egg whites. Gently fold in the remaining egg whites until completely incorporated.
Divide the batter evenly between the prepared pans. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 5-10 minutes before transferring to a wire rack. Remove the parchmentpaper and let cool completely.
Transfer one cooled cake to a cardboard cake serving platter. Carefully spread a layer of marshmallow fluff over the cake top with the second cake layer and refrigerate for about 1 hour.
To make the milk chocolate glaze, combine the chocolate, cream, butter and corn syrup in a heatproof bowl set over simmering water. Heat until the chocolate has melted, then whisk the ingredients together. Pour glaze over the top of the chilled cake, allowing it to run down the sides. Place in the refrigerator to chill until set.
To make the marshmallow frosting for decoration, combine the butter and marshmallow fluff in the bowl of an electric mixer. Beat on medium speed until smooth. Beat in the confectioners’ sugar until well combined. Stir in the cream or milk to smooth the frosting out a bit, adding a tiny bit more liquid if necessary.
Transfer the frosting to a pastry bag. Pipe dollops of frosting around the edges of the chilled cake and decorate with segments of graham cracker and milk chocolate. Store in the refrigerator until ready to serve. Allow to sit at room temperature about 20 minutes before serving.
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