Superb S'mores Layer Cake Recipe
superb s’mores layer cake
S'mores, the perfect trio of chocolate, graham and marshmallow, are no longer just for campfires and Kumbaya. Lisa, the trailblazer she is, has brought the fireside fun indoors with this unbelievably delicious S'mores Cake, with layers of fudgy brownies and chocolate chip graham, all iced with a toasted marshmallow frosting. Really, this is cake and camping at its finest.
superb s’mores layer cake
serves 12-14
ingredients
- Fudgy Brownie Layer
- 1 cup butter, melted
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 1/2 cups flour
- 1 cup cocoa powder, sifted
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups semi sweet chocolate chips
- 1 cup butter, room temperature
- 3/4 cups sugar
- 3/4 cups brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups flour
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 cups semi sweet chocolate chips
- 20 regular marshmallows
- 1 cup butter, room temperature
- 7oz jar marshmallow fluff
- 2 1/2 cups icing sugar
- 2 tsp vanilla extract
- Graham cracker crumbs, for garnish
- Mini marshmallows, for garnish
- Melted semi sweet chocolate, for garnish
Chocolate Chip Graham Layer
Toasted Marshmallow Frosting
directions
- For the brownie layer, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray. Line both pans with parchment paper. In a large bowl, whisk melted butter, sugar and brown sugar until combined. Add eggs and vanilla and continue to whisk until smooth. Add flour, cocoa powder, baking powder, salt and chocolate chips, stirring until flour has disappeared. Spread into prepared pans and bake 25 minutes. Remove from oven and let cool completely before assembling cake.
- For the chocolate chip graham layer, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray. Line both pans with parchment paper. Using an electric mixer, cream butter, sugar and brown sugar until light and fluffy. Add eggs one at a time, combine well. Add vanilla extract, mixing until combined. On low speed, add graham cracker crumbs, flour, salt and baking soda, mixing until just combined. Stir in chocolate chips and spread into prepared pans. Bake for 25 minutes until golden. Remove from oven and let cool completely before assembling cake.
- For the toasted marshmallow frosting, place marshmallows on metal skewers and toast carefully over an open flame. Set aside. Using an electric mixer, cream butter, toasted marshmallows, marshmallow fluff, icing sugar and vanilla, until fluffy and a spreadable consistency.
- To assemble the cake, place 1 brownie layer on a serving plate. Spread ½ cup marshmallow frosting over the top. Top with chocolate chip cookie layer. Spread ½ cup of frosting over top and place remaining brownie layer. Spread ½ cup frosting and top with remaining chocolate chip cookie layer. Spread the remaining frosting on the top and sides of the cake. Gently pat graham cracker crumbs around the sides and top of the cake. Garnish with baby marshmallows on top and drizzle with melted chocolate to hold them in place.
“I’ll do almost anything for cake - even trample little children!”
