S'mores Cake

Name: S'mores Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 5 teaspoons baking powder; 79 milliliters cornstarch; 1 teaspoons cream of tartar; 85 grams dark chocolate (about 70% cocoa solids), finely chopped; 158 milliliters egg whites (about 4 large eggs); 4 mediums eggs, lightly beaten; 532 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 118 milliliters heavy cream; 3 teaspoons light brown sugar; 1 teaspoons salt; 473 milliliters superfine sugar; 237 milliliters unsalted butter, at room temperature, plus extra for greasing; 2 teaspoons vanilla extract; 296 milliliters whole milk

S'mores Cake might be just the dessert you are searching for. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 25g of fat, and a total of 491 calories. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up chocolate, cornstarch, cream of tartar, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 350°F, then grease and line three 8in round cake pans with parchment paper, greasing the parchment too. In a medium bowl whisk the flour, cornstarch, cinnamon, baking powder, and salt together to combine, then set aside.

Ingredients you will need

Corn Starch

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Whisk

Bowl

Oven

Put the butter in a large bowl. Using an electric mixer, beat the butter on medium-high speed until smooth and light, add the sugar, and beat until light and fluffy, about 5 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the vanilla and mix to combine. With the mixer on medium speed, add the eggs, a little at a time, beating until fully combined before adding more. With the mixer on low, add the flour mixture in three additions, alternating with the milk, starting and finishing with the flour.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

Milk

Equipment you will use

Blender

Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until the cake is golden brown and springs back when lightly touched.

Equipment you will use

Oven

Let the cakes cool in the pans for 10 minutes before turning onto a wire rack to cool completely.

Equipment you will use

Wire Rack

To make the ganache filling, put the chocolate in a medium heatproof bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Put the cream and sugar in a small pan over medium heat and bring just to a boil. Immediately, pour the hot cream over the chocolate and let stand for a few minutes before gently stirring together to form a smooth silky ganache. Chill the ganache until cool and slightly thickened, but not set. Using a whisk, beat until thickened.

Ingredients you will need

Chocolate

Cream

Sugar

Equipment you will use

Whisk

Frying Pan

Spread the ganache across two of the cake layers and set aside while you make the Swiss meringue.

Ingredients you will need

Spread

Put the egg whites, sugar, and cream of tartar in a heatproof bowl set over a pan of gently simmering water, and whisk constantly until the sugar has dissolved and the egg whites are warm to the touch.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Remove the bowl from the heat and, using an electric mixer, beat until the meringue forms stiff glossy peaks. (When you have made the meringue, you need to work with it fairly quickly. Don’t let it stand or it will firm up too much to spread easily.)

Ingredients you will need

Spread

Equipment you will use

Hand Mixer

Bowl

To assemble the cake, put the first cake layer topped with chocolate onto a cake stand or serving plate and spread with a thin layer of the meringue. Repeat with the second chocolate-topped cake layer and finish with the final layer. Take the remaining meringue and spread across the top and sides of the cake—this doesn’t have to look perfect, as any imperfections will just add to the effect. To finish the cake, take a blowtorch and lightly torch the meringue until it is golden.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Blow Torch