S’mores Cake: A Decadent Delight with Layers of Chocolate, Graham Cracker, and Marshmallow
S’mores, the quintessential campfire treat, evoke feelings of warmth, nostalgia, and pure deliciousness. Now, imagine transforming that classic combination of graham crackers, chocolate, and toasted marshmallows into a show-stopping cake. A s’mores cake is the ultimate indulgence, perfect for birthdays, celebrations, or simply satisfying your sweet tooth. This recipe provides detailed steps to create a multi-layered masterpiece that captures the essence of s’mores in every bite.
What Makes This S’mores Cake Special?
This isn’t just any cake; it’s a carefully constructed symphony of flavors and textures:
* **Graham Cracker Crust/Base:** Provides a sturdy and flavorful foundation reminiscent of the original s’more.
* **Rich Chocolate Cake Layers:** Adds depth and decadence, complementing the sweetness of the marshmallow.
* **Creamy Chocolate Ganache:** A luscious glaze that binds the cake together and enhances the chocolatey goodness.
* **Marshmallow Filling/Frosting:** The star of the show, a fluffy and sweet marshmallow component that mimics the toasted marshmallow experience.
* **Toasted Marshmallow Topping:** A final flourish that adds visual appeal and reinforces the classic s’mores flavor.
Ingredients You’ll Need
Before you begin, gather all your ingredients to ensure a smooth baking process. Here’s a breakdown of what you’ll need:
**For the Graham Cracker Crust/Base:**
* 1 ½ cups graham cracker crumbs (about 12-14 full graham crackers)
* 5 tablespoons (70g) unsalted butter, melted
* ¼ cup granulated sugar
**For the Chocolate Cake Layers:**
* 2 cups all-purpose flour
* 2 cups granulated sugar
* ¾ cup unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup buttermilk
* ½ cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
**For the Chocolate Ganache:**
* 1 cup heavy cream
* 8 ounces semi-sweet chocolate, chopped
**For the Marshmallow Filling/Frosting:**
* 7 large egg whites
* 1 ¾ cups granulated sugar
* ½ cup water
* ¼ teaspoon cream of tartar
* 2 teaspoons vanilla extract
**For the Toasted Marshmallow Topping:**
* 1 ½ cups mini marshmallows
Equipment You’ll Need
* 9-inch springform pan
* Mixing bowls (various sizes)
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Saucepan
* Candy thermometer (optional, but recommended for marshmallow frosting)
* Baking sheets
* Parchment paper
* Offset spatula
* Kitchen torch (for toasting marshmallows)
Detailed Step-by-Step Instructions
Now, let’s dive into the baking process. Follow these detailed instructions to create your own spectacular s’mores cake:
**Step 1: Prepare the Graham Cracker Crust/Base**
1. **Preheat oven to 350°F (175°C).**
2. **Combine graham cracker crumbs, melted butter, and sugar:** In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until evenly moistened.
3. **Press into springform pan:** Press the mixture firmly and evenly into the bottom of the 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create a compact and even layer.
4. **Bake:** Bake for 8-10 minutes, or until the crust is lightly golden brown. Let cool completely before adding the cake layers.
**Step 2: Bake the Chocolate Cake Layers**
1. **Preheat oven to 350°F (175°C).**
2. **Grease and flour cake pans:** Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds to prevent sticking.
3. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. **Combine wet ingredients:** In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
5. **Combine wet and dry ingredients:** Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Add boiling water:** Gradually add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin.
7. **Divide batter:** Divide the batter evenly between the prepared cake pans.
8. **Bake:** Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake layers should spring back lightly when touched.
9. **Cool:** Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**Step 3: Make the Chocolate Ganache**
1. **Heat heavy cream:** In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. **Pour over chocolate:** Remove from heat and pour the hot cream over the chopped chocolate in a heatproof bowl.
3. **Let stand:** Let the mixture stand for 1 minute to allow the chocolate to melt.
4. **Whisk:** Whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
5. **Cool slightly:** Let the ganache cool slightly until it thickens to a spreadable consistency.
**Step 4: Prepare the Marshmallow Filling/Frosting**
This step requires careful attention to detail. A candy thermometer is highly recommended.
1. **Combine ingredients:** In the heatproof bowl of a stand mixer (or a large heatproof bowl if using a hand-held mixer), combine the egg whites, sugar, water, and cream of tartar.
2. **Heat over simmering water:** Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C) on a candy thermometer. This process cooks the egg whites and ensures a stable frosting.
3. **Whip:** Remove the bowl from the heat and place it on the stand mixer. Using the whisk attachment, whip the mixture on high speed for 8-10 minutes, or until stiff, glossy peaks form and the bowl is cool to the touch. The frosting should be very thick and stable.
4. **Add vanilla:** Add the vanilla extract and whip for another minute to combine.
**Step 5: Assemble the S’mores Cake**
1. **Level the cake layers (optional):** If your cake layers are uneven, use a serrated knife to level the tops.
2. **Place first cake layer:** Place one chocolate cake layer on top of the graham cracker crust in the springform pan.
3. **Spread ganache:** Spread a generous layer of chocolate ganache over the cake layer.
4. **Add marshmallow filling:** Spread half of the marshmallow filling/frosting evenly over the ganache.
5. **Place second cake layer:** Carefully place the second chocolate cake layer on top of the marshmallow filling.
6. **Frost the cake:** Frost the top and sides of the cake with the remaining marshmallow filling/frosting. Use an offset spatula to create a smooth and even surface.
7. **Chill:** Refrigerate the cake for at least 30 minutes to allow the frosting to set.
**Step 6: Toast the Marshmallows and Decorate**
1. **Arrange marshmallows:** Arrange the mini marshmallows on top of the cake.
2. **Toast marshmallows:** Using a kitchen torch, carefully toast the marshmallows until they are golden brown and slightly charred. Alternatively, you can broil the cake in the oven for a very short time, but watch it closely to prevent burning.
3. **Optional decorations:** Drizzle with extra chocolate ganache or sprinkle with graham cracker crumbs for added visual appeal.
Tips for Success
* **Use high-quality ingredients:** The better the ingredients, the better the final product.
* **Don’t overmix the cake batter:** Overmixing can result in a tough cake.
* **Use a candy thermometer for the marshmallow frosting:** This will ensure that the frosting is stable and safe to eat.
* **Cool the cake layers completely before frosting:** This will prevent the frosting from melting.
* **Refrigerate the cake before serving:** This will allow the flavors to meld and the frosting to set.
* **Be careful when toasting marshmallows:** Don’t get too close with the torch, keep a safe distance.
* **Adjust sweetness:** If you prefer a less sweet cake, reduce the amount of sugar in the cake layers or marshmallow frosting. Consider using bittersweet chocolate in the ganache.
* **Variations:** Add chocolate chips to the cake batter or graham cracker crumbs to the marshmallow filling. Consider adding a layer of salted caramel.
* **Storage:** Store the s’mores cake in the refrigerator for up to 3 days.
Troubleshooting
* **Cake is dry:** Make sure you are not overbaking the cake. Check for doneness with a toothpick, and remove from the oven as soon as it comes out clean.
* **Marshmallow frosting is not stiff:** Ensure the sugar is completely dissolved before whipping the egg whites. The mixture needs to reach 160°F (71°C) to cook the egg whites properly. Continue whipping until stiff peaks form and the bowl is cool to the touch.
* **Ganache is grainy:** This usually means the chocolate was overheated. Start over with fresh chocolate and cream, and heat the cream gently.
* **Crust is soggy:** Make sure the crust is baked until lightly golden brown. You can also brush the crust with melted chocolate to create a barrier against moisture.
Serving Suggestions
* **Serve chilled:** The s’mores cake is best served chilled, as this allows the flavors to meld and the frosting to set.
* **Pair with ice cream:** A scoop of vanilla or chocolate ice cream complements the cake perfectly.
* **Add fresh berries:** A side of fresh berries adds a touch of brightness and acidity.
* **Enjoy with coffee or milk:** A warm beverage enhances the comforting flavors of the cake.
Conclusion
This s’mores cake recipe may seem a bit involved, but the end result is well worth the effort. The combination of chocolate, graham cracker, and marshmallow creates a truly unforgettable dessert experience. Whether you’re celebrating a special occasion or simply craving a decadent treat, this s’mores cake is sure to impress. So, gather your ingredients, follow the steps, and prepare to indulge in a slice of pure s’mores heaven!