S'Mores Cake
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Heavy Cream1 tsp
Salt2 tsps
Vanilla Extract2 tbsps
Unsalted Butter (melted)3 cup
Vegetable Oil2.5 cups
All-Purpose Flour2 cups
Sugar1.5 tsps
Baking Powder1 tsp
Baking Soda3 large
Egg (at room temperature)1 cup
Sour CreamDirections:
1
Make the ganache: 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
2
Stir in the vanilla
3
Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour
4
Meanwhile, make the filling: Preheat the oven to 350 degrees F
5
Toss the graham cracker crumbs, melted butter and salt in a bowl until combined
6
Spread out on a baking sheet
7
Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool
8
Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally
9
Place 1 cake half on a platter
10
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)
11
Sprinkle one-third of the graham cracker mixture over the marshmallow cream
12
Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping
13
Pour the ganache over the cake, letting it drip down the sides
14
Sprinkle with the reserved graham cracker mixture
15
Serve immediately
16
Preheat the oven to 350 degrees F
17
Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper
18
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside
19
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined
20
Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute
21
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
22
(The batter will be thin
23
) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle
24
Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes
25
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
26
Remove the parchment
27
Trim the tops of the cakes with a long serrated knife to make them level, if desired
28
Photograph by Levi Brown