S'mores Cake
Total Time: 2 hr 45 min
Prep 1 hr 35 min
Cook 1 hr 10 min
Yield: 8 to 10 servings
For the ganache:
1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped
Pinch of salt
1/2 teaspoon vanilla extract
For the filling:
8 whole graham crackers, crushed
2 tablespoons unsalted butter, melted
Pinch of salt
Vegetable oil, for the spatula
1 16-ounce container marshmallow cream
For the cake:
Basic Chocolate Cake, baked and cooled
Directions
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.
Stir in the vanilla. Remove the bowl from the pan and set aside until the
ganache is cool and thick but still pourable, about 1 hour.
Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham
cracker crumbs, melted butter and salt in a bowl until combined. Spread out on
a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes;
let cool.
Assemble the cake as close to serving time as possible: Using a long serrated
knife, carefully slice each cake layer in half horizontally. Place 1 cake half
on a platter. 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). Sprinkle one-third of the graham cracker mixture over the marshmallow
cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of
the graham cracker mixture for topping.
Pour the ganache over the cake, letting it drip down the sides. Sprinkle with
the reserved graham cracker mixture. Serve immediately.
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~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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