Did you know that there is a S’mores Facebook page? My favorite recent s’mores status there: “I ate you two days in a row…yesterday & day before. Damn you.” S’mores will do that. You just want more. s’more.
Here’s s’more S’mores. This time in a dreamy cake. Looks good. Tastes even better.
2 cups graham cracker crumbs
2 tsp baking powder
¼ tsp salt
3 large eggs, separated
8 Tbs unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla
1 cup milk
Milk chocolate glaze ingredients:
8 oz milk chocolate, chopped
¼ cup heavy cream
2 Tbs unsalted butter cut into pieces
2 Tbs light corn syrup
Ingredients for decoration:
3 Tbs unsalted butter, softened
½ cup Marshmallow Fluff
¾ cup confectioners’ sugar, sifted
2 tsp heavy cream or milk
Small rectangles of graham cracker and milk chocolate, for garnish
Directions to make the cake:
1. Preheat the oven to 375° F. Line the bottom of two 9-inch round cake pans with parchment or wax paper. Grease and flour the sides of the pans; set aside.
2. In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside.
4. Replace the mixer bowl and fit with the paddle attachment. Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract. Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated. Using a rubber spatula, fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated.
5. Divide the batter evenly between the prepared pans. Bake the cakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper and let cool completely.
6. Once the cake has cooled completely, transfer one of the cake layers to a cardboard cake circle and place on a serving platter. Carefully spread a layer of marshmallow fluff over the cake, not quite reaching the edges. Top with the remaining cake layer and refrigerate for about 1 hour.
Directions to make the milk chocolate glaze:
1. Combine the chocolate, cream, butter and corn syrup in a saucepan over gentle heat. Stir until the chocolate has melted and the mixture is completely smooth.
2. Pour glaze over the top of the chilled cake, allowing it to run down the sides in some places. Return to the refrigerator to chill until set.
Directions to make the marshmallow frosting for decoration:
1. Combine the butter and Marshmallow Fluff in the bowl of an electric mixer. Beat on medium speed until smooth. Beat in the confectioners’ sugar until well combined. Stir in the cream or milk to smooth the frosting out a bit, adding a tiny bit more liquid if necessary.
2. Transfer the frosting to a pastry bag. Pipe dollops of frosting around the edges of the chilled cake and decorate with segments of graham cracker and milk chocolate.
3. Store in the refrigerator until ready to serve. Allow to sit at room temperature about 20 minutes before serving.
Recipe from Annie’s Eats
The songs today are two that I had on a mix cd that I was listening to this morning. They sounded so good that I think you should be singing along to them, too. We could all do with s’more singing. I’ll start.
Ed Greene-Love (She Tells Me There’s A God Above)
Deer Tick-Piece By Piece And Frame By Frame