S'more Cake
Learn how to make my S'more Cake recipe for an impressive dessert packed with graham-flavored cake, Chocolate Fudge Frosting and Meringue on the outside!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- Graham Cracker Cake:
- 1+1/2 cup (71/2oz/ 225g) whole wheat flour
- 1+1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (8oz/240g) butter
- 1 cup (6oz/180g) light brown sugar
- 1/2 cup (4oz/120g) granulated sugar
- 4 large eggs
- 1 cup (8floz/240ml) buttermilk
- 2 tesspoon vanilla
- 1/2 recipe Chocolate Fudge Frosting
- For the Meringue Icing:
- 3 large egg whites
- 3/4 cup granulated sugar
- a pinch salt
- 1/2 tsp vanilla extract
Instructions
- 1
First make your Graham Cracker Cake: Preheat your oven to 350oF (180oC). Grease three 6 inch cake rounds and line the bottom with parchment.
- 2
In a medium bowl whisk flour, baking powder, baking soda, cinnamon and salt until well combined.
- 3
Using a stand mixer cream the butter until smooth.
- 4
Add both sugars and beat on medium high until pale and fluffy (2-3mins).
- 5
Reduce speed and add eggs one at a time, fully incorporating after each addition then add vanilla.
- 6
Add in the dry ingredient mixture and the buttermilk then mix until both are fully incorporated. Be careful not to overmix as this will make your cake tough.
- 7
Spread batter evenly into prepared cake tins. Smooth the top with a spatula and whack the pans against the counter to level out the batter.
- 8
Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
- 9
Remove from the oven and allow to cool for 10 minutes before turning the cakes out onto a wire rack to finish cooling.
- 10
For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
- 11
Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
- 12
Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
- 13
To Decorate: Remove the parchment form the bottom of your cakes and place 1 layer, flat side up, on a flat plate or cake pedestal.
- 14
Using a offset spatula spread a thick even layer ofChocolate Fudge Frosting between the layers.
- 15
Next frost the outside of the cake by creating a crumb layer. Spread the Meringue frosting on top and all over the sides of the cake. This is just a rough coat to catch loose crumbs. Do not worry about this looking perfect as this layer acts as a base layer of frosting.
- 16
Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
- 17
Take the cake out of the fridge. Using a large offset spatula spread on another final layer of frosting. the rougher the frosting the better as it will create texture.
- 18
Take a blowtorch and toast the outside of the cake all over really well. Store the cake at room temperature for up to 3 days. Enjoy!