S'mores Cake
This S'mores Cake is better than the real thing! A graham cracker cake filled with a whipped milk chocolate ganache and topped with toasted marshmallow fluff.
- Prep time
- 2 hr 30 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup all-purpose flour
- 1+1/2 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 12 oz milk chocolate (finely chopped)
- 6 oz heavy whipping cream
- 2 tbsp Baileys Irish Cream (optional)
- 4 cup homemade marshmallow fluff
Instructions
- 1
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
- 2
In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
- 3
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- 4
Add sugars and beat on med-high until pale and fluffy (2-3mins).
- 5
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- 6
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- 7
Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
- 8
Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
- 9
Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.
- 10
Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. **
- 11
Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***
- 12
Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).
- 13
Prepare as per recipe.
- 14
Once the cakes have cooled completely, frost the layers with the whipped ganache. Place in fridge to set.
- 15
Spread marshmallow fluff roughly all over cake and torch to toast.
- 16
Serve at room temperature.