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S'mores Cake

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S'mores Cake

S'mores Cake

You can never have too many dessert recipes, so give S'mores Cake Head to the store and pick up cocoa powder, cream, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

1
Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla.
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Heavy CreamHeavy Cream
ChocolateChocolate
VanillaVanilla
WaterWater
SaltSalt
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Sauce PanSauce Pan
BowlBowl
2
Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
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BowlBowl
Frying PanFrying Pan
3
Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined.
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Graham Cracker CrumbsGraham Cracker Crumbs
ButterButter
SaltSalt
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BowlBowl
OvenOven
4
Spread out on a baking sheet.
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SpreadSpread
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Baking SheetBaking Sheet
5
Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally.
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Serrated KnifeSerrated Knife
OvenOven
6
Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften).
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Marshmallow CreamMarshmallow Cream
SpreadSpread
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Offset SpatulaOffset Spatula
MicrowaveMicrowave
7
Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping.
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Marshmallow CreamMarshmallow Cream
Graham CrackersGraham Crackers
8
Pour the ganache over the cake, letting it drip down the sides.
9
Sprinkle with the reserved graham cracker mixture.
Ingredients you will need
Graham CrackersGraham Crackers
10
Serve immediately.
11
Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
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Cooking SprayCooking Spray
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Baking PaperBaking Paper
OvenOven
12
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
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Cocoa PowderCocoa Powder
WaterWater
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WhiskWhisk
BowlBowl
13
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
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Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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WhiskWhisk
BowlBowl
14
Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
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Vegetable OilVegetable Oil
Sour CreamSour Cream
VanillaVanilla
Cocoa PowderCocoa Powder
EggEgg
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SpatulaSpatula
BlenderBlender
15
Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle.
16
Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes.
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ToothpicksToothpicks
OvenOven
17
Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
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KnifeKnife
18
Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Equipment you will use
Serrated KnifeSerrated Knife
19
Photograph by Levi Brown
DifficultyExpert
Ready In2 hrs, 45 m.
Servings10
Health Score4
Dish TypesSide Dish
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