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S’mores Cake
A S’mores Cake is a chocolate chip graham cracker cake, topped with a marshmallow buttercream frosting.
Ingredients
Vegetable shortening or butter and flour to grease and flour a 9” spring form pan
12 whole graham crackers
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons butter (1 1/2 sticks), softened
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup whole milk
1 cup semisweet chocolate morsels
Frosting
1 cup butter (2 sticks), softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
Dark chocolate shavings, for garnish
Instructions
- Preheat oven to 350 degrees F. and place an oven rack in the upper most position.
- Liberally grease then flour a 9” spring form pan then wrap the bottom and an inch up the sides with foil in case the springform pan leaks (as mine did).
- Soak cloth cake pan strips in water. (Using these cake pan strips is optional, but highly recommend to achieve a flat-topped cake.)
- In a food processor, process the graham crackers to a fine crumb.
- Add the flour, baking powder and salt to the graham cracker crumbs and mix to combine. Set this dry mix aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth and pale, about three minutes.
- Add the sugar and beat for one minute, scrape and beat to combine.
- With mixer running on low, add one egg at a time, mixing each in until combined. After both eggs and yolks have been added, scrape and beat again to combine.
- Add vanilla and mix to combine.
- With mixer on low, alternate adding dry mix and milk. Scrape the bowl and mix to combine.
- Add chocolate chips and mix for five seconds then remove and scrape into the prepared springform pan, smoothing the top with an offset spatula to an even surface.
- Wrap springform pan with the wet cloth cake strips centered just above the top of the bottom foil.
- Bake on the top rack for 30 minutes. Check the center with a tooth pick and remove if it comes out clean. If not check every two minutes until it comes out clean. In my oven, it took exactly 32 minutes.
- Remove to a rack, remove the cloth cake strips, and let the cake sit for five minutes. Then run a knife along the outer edge to loosen, remove the foil and release the springform pan edge.
- Move to a rack to cool completely.
- While cooling, make the frosting by creaming the butter in a stand mixer with the paddle attachment for three minutes until pale and creamy.
- Slowly add confectioners’ sugar with mixer running on low.
- Add vanilla and mix. Scrape the bowl and mix again.
- Add the fluff and mix until creamy.
- Spread over the top of the cooled cake with an offset spatula and lightly frost the sides with a thin coating, also known as a naked cake.
- Shave some dark chocolate over the top. Cut into eight wedges and serve.
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Find it online: https://www.afamilyfeast.com/smores-cake/
