Saturday, August 28, 2010
As promised, here's my post about the S'mores Cake we had for Lancey's birthday!
I found this one a while back on the Baking Bites blog. I've been super anxious to try this out, and thanks to Lance, I finally had my chance!
If you notice, there isn't any flour in this cake - the base ingredient is graham crackers (quite necessary for a s'mores cake). I was expecting more of a fluffy cake consistency, which was silly of me, considering its made with the graham crackers! The cake was slightly dense, a little chewier than a normal cake, but still excellent. I didn't use the entire jar of marshmallow creme, and perhaps that is why after a while, my "layer" of marshmallow disappeared and absorbed into the cake. While this wasn't my favorite cake in the world, it still hit the spot and was a fun, new dessert to try.
Graham Cracker Cake
1/2 cup butter, room temperature
1 cup sugar
3 large egg yolks
1 teaspoon vanilla extract
2 cups graham cracker crumbs (about 20 squares)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
3 large egg whites, room temperature
Marshmallow Filling and Milk Chocolate Frosting
1 7-oz. jar marshmallow creme
8 ounces milk chocolate, chopped
1/4 cup half and half
2 tablespoons butter
2 tablespoons corn syrup
1. Preheat oven to 375˚. Lightly grease two 9-inch cake pans with cooking spray or oil and line with parchment paper.
2. In a large bowl, cream together the butter and sugar until light. Beat in egg yolks and vanilla extract.
3. In a small bowl, whisk together graham cracker crumbs, baking powder, salt. Working in two or three additions, alternate stirring the graham cracker mixture and the milk into the butter mixture.
4. Beat egg whites to soft peaks in a clean, medium-sized bowl. Working in 2 or three additions, fold egg whites into graham cracker mixture, mixing until no streaks of white remain.
5. Divide evenly into prepared pans. Bake for about 20 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
6. Let cakes cool in pans for 3 minutes, then invert onto wire racks (remove parchment paper) to cool completely before filling and frosting.
To assemble: Place one layer of cake on a cake stand or serving platter. Spread about 1/2 cup of the chocolate frosting onto the cake, then spread the marshmallow creme into an even layer.
Top marshmallow layer with second cake round, then pour remaining frosting over the top, spreading it into an even layer with an offset spatula and allowing it to drip slightly down the sides of the cake.
Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.
Filling and Frosting:
In a medium, microwave-safe bowl, heat chocolate, half and half, butter and corn syrup until melted. Stir with a fork or small whisk to ensure that everything comes together smoothly. Proceed to assemble cake (above) once the frosting is prepared.