Bonfire season is here and my aching to make a big batch of s’mores is running very high this week.
I’m obsessed with making s’mores that are really worth the time (like stuffing them with cotton candy or filling s’mores with Reese’s Pieces). But today’s variation might just beat them all. This newest creation takes-the-cake as my favorite way to eat s’mores.
A s’mores cake! Delicious graham cracker crusts layered with marshmallow filling, and a chocolate ganache creates a treat that explodes with sweetness. A cake that will make you wait for summer all year long.
The s’mores cake is layer after layer of chocolate and marshmallow goodness seeping out in every bite, from the moment you cut inside. Just the way this most beloved treat should be enjoyed. Made squared to look like real s’mores, or circled for more of a campfire birthday look – the cake has a fun presentation and an amazing taste. A wonderful finish to any summer night.
The “toasted marshmallow” look is the finale that makes this cake so special. And you don’t even need a bonfire to create the look. Toast your own marshmallow top by using a small blowtorch to gently brown the tops of the marshmallows. If you don’t have a blowtorch handy, bake marshmallows separately in a hot oven for a few minutes, then place them gently on top to decorate your cake.
To make the s’mores crust cake you’ll need; 1 cup graham cracker crumbs, 1 box white cake mix, 2 tablespoons sugar, 1-1/2 cups water, 2 egg whites, 4 tablespoons canola oil, 1 package of marshmallows (regular or mini) for decorating.
Preheat oven to 350F. Grease and flour two 9-in. cake pans.
In a large bowl, beat graham cracker crumbs, cake mix, sugar, water, egg whites, and oil for 2 minutes. Divide and pour the batter into two cake pans. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let stand for a few minutes. Remove cakes from pans and allow to cool completely on wire rack.
While the cakes cool, make the chocolate ganache frosting using; 1-1/2 cups heavy whipping cream, 2 teaspoons light corn syrup, and 12 oz bittersweet chocolate, chopped.
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan. Pour the mixture over the chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined (do not over stir). The mixture will be smooth and shiny. Refrigerate, stirring every 5 minutes, until frosting is thick enough to spread. Once it reaches correct thickness – use immediately.
Next, make the marshmallow Creme and Cream Cheese Frosting with 1 jar (13 oz) marshmallow creme and 1 package (8 oz) cream cheese, softened.
In the bowl of a mixer with a whisk attachment, whip the marshmallow creme and cream cheese until thoroughly mixed and glossy. Once prepared use immediately.
Once all the piece are prepared, cut each cake horizontally into two layers. Place the bottom layer on a stand or plate. Spread chocolate ganache frosting just to the edges. Place in fridge for 5-10 minutes to set ganache. Spread marshmallow fluff/cream cheese frosting on top of ganache.
Place second cake layer on top and repeat steps for frosting, placing cake in fridge after applying ganache (this allows the chocolate and marshmallow layers to stay separate). Continue building the cake with the remaining layers.
Make the circle s’more cake or adjust the recipe to make the square s’mores cake by following the recipes for the graham cracker crust cake, the chocolate ganache, and the marshmallow creme-cream cheese frosting above.
Use a 6×2 square cake pan, which will yield 4 cake layers (we used only 3 layers). Cut the domes from the tops of the cakes and save for another use. Assemble your square cake following the instructions above.
(Photography and project styling by Athena Plichta for A Subtle Revlery – Graham crust recipe adapted from Taste of Home, and marshmallow cream frosting adapted from Pioneer Woman)