Howl at the MoonPie Cake

Name: Howl at the MoonPie Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 255 grams bittersweet chocolate, finely chopped; 118 milliliters packed dark brown sugar; 118 milliliters dark corn syrup; 3 larges eggs, at room temperature; 355 milliliters all-purpose flour; 14 grams packets unflavored gelatin; 237 milliliters graham flour (See Notes); 118 milliliters heavy cream; 2 Tbsps honey; 237 milliliters milk, at room temperature; 0 teaspoons salt; 473 milliliters sugar; 113 grams (1 stick) unsalted butter, at room temperature; 2 teaspoons pure vanilla extract; 59 milliliters vegetable oil; 158 milliliters cold water for gelatin, plus 1/2 cup for syrup

For $1.7 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 911 calories, 11g of protein, and 39g of fat. A mixture of milk, vanillan extract, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

For the Graham Cake: Adjust oven rack to middle position and preheat oven to 350°F. Lightly coat two 9-inch round cake pans with baking spray. Line bottoms with parchment paper and coat once again with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Paper

Oven

Whisk together flour, graham flour, baking powder, baking soda, and salt in medium bowl; set aside. In glass measuring cup, whisk together milk, honey, and vanilla; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Vanilla

Honey

Milk

Salt

Equipment you will use

Measuring Cup

Whisk

Bowl

In large bowl, beat sugar, dark brown sugar, butter, and oil on medium speed until smooth, 2 to 3 minutes.

Ingredients you will need

Dark Brown Sugar

Butter

Sugar

Cooking Oil

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

Reduce speed to low and add flour mixture in three batches, alternating with milk-honey mixture, scraping down sides and bottom of bowl with rubber spatula as needed.

Ingredients you will need

All Purpose Flour

Honey

Milk

Equipment you will use

Spatula

Bowl

Scrape equal amounts of batter into each prepared pan and bake, rotating pans halfway through baking, until cake tester inserted in center of cakes comes out clean, 30 to 35 minutes.

Equipment you will use

Oven

Frying Pan

Cool cakes in pans set on cooling racks for 10 minutes. Invert cakes directly onto cooling racks, peel off and discard parchment lining, and cool completely, 1 to 2 hours.

Once completely cooled, set one cake on serving dish or cake stand.

For the Marshmallow Filling and Frosting: Fit electric mixer with whisk attachment.

Ingredients you will need

Marshmallows

Frosting

Equipment you will use

Hand Mixer

Whisk

Place 2/3 cup water in large bowl (if using stand mixer, place water in its bowl).

Ingredients you will need

Water

Equipment you will use

Stand Mixer

Bowl

Sprinkle gelatin over water.

Ingredients you will need

Gelatin

Water

Let stand until gelatin softens, 5 to 10 minutes.

Ingredients you will need

Gelatin

Combine sugar, remaining 1/2 cup water, and salt in medium heavy-bottomed saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat to medium-high and bring syrup to boil. Boil, without stirring, until syrup registers 238°F on candy thermometer, 6 to 10 minutes.

Ingredients you will need

Syrup

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Pastry Brush

Sauce Pan

Frying Pan

With mixer running at low speed, slowly and carefully pour hot syrup into gelatin. Increase speed to medium-high and beat until mixture is thick, glossy, and firm and exterior of bowl is cool to the touch, 10 to 15 minutes.

Ingredients you will need

Gelatin

Syrup

Equipment you will use

Blender

Bowl

Add vanilla and beat just to combine, about 30 seconds longer.

Ingredients you will need

Vanilla

Working quickly, spread about 2 1/2 cups marshmallow over one cake round with an offset spatula. Top with second cake round and spread remaining marshmallow on top and sides of cake. Refrigerate 5 to 10 minutes to set.

Ingredients you will need

Marshmallows

Spread

Equipment you will use

Offset Spatula

For the Chocolate Drip: Bring cream and corn syrup to simmer in medium saucepan over medium heat.

Ingredients you will need

Corn Syrup

Chocolate

Cream

Equipment you will use

Sauce Pan

Remove from heat.

Add chocolate and whisk until completely melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Slowly pour glaze on top of cake and gently spread to the edges with an offset spatula, letting some drip off the sides. Refrigerate just until glaze is set, 5 to 10 minutes.

Ingredients you will need

Glaze

Equipment you will use

Offset Spatula

Serve.