S'MORES CAKE RECIPE

S'MORES CAKE RECIPE

INGREDIENTS

FOR THE GRAHAM CRACKER LAYER (TO BE COMBINED & PRESSED INTO PANS)
  • 1 1/4 cups (140g) graham cracker crumbs - I used packaged graham cracker crumbs. If crushing graham crackers, place approximately 18 full size crackers in a plastic bag and crush with a rolling pin
  • 1/4 cup (50g) sugar
  • 1/2 stick (1/4 cup) ( 57g) unsalted butter, melted
FOR THE CHOCOLATE CAKE LAYERS (OUR CLASSIC CHOCOLATE CAKE RECIPE)
  • 2 cups (400g) granulated sugar
  • 2 3/4 cup (322g) all-purpose flour
  • 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
  • 2 teaspoons (10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
  • 1/4 cup (54g) vegetable oil
  • 4 large eggs at room temperature
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (242) hot coffee, it can be instant or brewed
  • 1 cup (242g) milk
FOR THE FLUFFY WHITE (SEVEN MINUTE) FROSTING
  • 2/3 cup (150g) water
  • 2 cup (400g) sugar
  • 1/2 teaspoon (2g) Cream of Tartar or 2 Tablespoon (30g) white corn syrup
  • 4 egg whites
  • 2 Teaspoons (8g) vanilla extract
FOR THE GANACHE
  • 6 oz. (171 g) Chocolate (semi-sweet or Dark) We used Ghirardelli
  • 6 oz (171 g) Heavy Cream
GRAHAM CRACKER DECORATION AROUND THE SIDES
  • 11 Graham Crackers (or more depending on size of the cake)

Next Instructions Click Here


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