Oeey Gooey Chocolate Smore's Cake
This Oeey Gooey Chocolate Smore's Cake is an absolute crowd pleaser. This recipe feels like the definition of a smore's roasted over a crackling fire in the summer time. A rich chocolate cake with the drizzle of chocolate ganache followed by the crunch of graham crackers crumbs with layers of marshmallow filling and topped by toasted marshmallow frosting will bring you back to your childhood.
Equipment
- 3 9" Cake Pans lined with parchment paper
- 1 Electric Mixer can use whisk, but will double prep time
- Larger Oven Proof Bowl
- 1 Sauce Pot
- Icing Spatula
- Handheld Butane Torch
Ingredients
Chocolate Cake
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- ¾ Cups Dutch Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 Large Eggs
- 1 Cup Milk
- 1 Cup Boiling Water
- 1 Cup Oil for this recipe I used vegetable oil
- 1½ tsp Vanilla Extract
Marshmallow Frosting
- 6 Egg Whites for this recipe I used large eggs
- 1½ Cups Granulated Sugar
- ½ tsp Cream of Tartar
- ½ tsp Salt
- 1 tsp Vanilla Extract
Chocolate Ganache
- 1½ Cup Heavy Whipping Cream
- 12 OZ Chocolate Chips
- 1½ Cup Graham Cracker Crumbs this is for garnishes, during the decorating phase
Instructions
Chocolate Cake
- Preheat your oven to 300℉ (148℃). Line your cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- In a separate large bowl, whisk eggs, milk, vegetable oil, and vanilla extract. Once ingredients are combined, slowly whisk in boiling water.
- Once both bowls of ingredients are mixed, slowly add in the liquid mixture to dry mixture and whisk together. The batter will be thin, but that's okay- it's supposed to be!
- Pour the batter evenly into prepared cake pans. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. This is a great time to work on your chocolate ganache and marshmallow frosting.
- Remove cake from the oven and cool them in the pans. Then, remove from pans and place on wire racks to cool completely before frosting.
Chocolate Ganache
- Heat the heavy cream over in oven safe bowl, placed on top of small saucepan with water boiling over medium heat. This is know as using a double broiler. You want the cream to slightly simmer (small bubbles form along the edges).
- Once cream has become hot, add chocolate chips. Let sit for 1-2 minutes to soften the chocolate.
- Gently stir the mixture with a spatula or whisk, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
- Let the ganache cool slightly at room temperature. It will thicken as it cools. You don't want it to get too cool or you won't be able to drizzle for filling.
Marshmallow Frosting
- Bring a small saucepan of water to a boil.
- In a medium oven safe mixing bowl, combine the egg whites, sugar, salt, and cream of tartar, and vanilla. Mix with a whisk until combined.
- Place the mixing bowl on top of saucepan, using the double broiler technique used in earlier in the recipe.
- Whisk ingredients until sugar is dissolved, no one want's sugar crunchy marshmallow frosting.
- Once, this is achieved, transfer the egg white mixture to your electric mixer. Start whipping the egg white mixture on medium speed. Keep an eye on your mixture, you want still peaks to form and a shiny look. This should take around 10-15 minutes.
- Place frosting in the refrigerator, while putting cake together. This will help it hold its shape.
Let's Decorate
- On the first layer of the cake, place a large dollop of marshmallow frosting and spread around the cake layer. Drizzle with chocolate ganache, and sprinkle with graham cracker crumbs.
- Place 2nd cake layer on top, and repeat the same process as before.
- Place last layer of cake on top, and place large dollop of frosting on top. Spread frosting around cake, gently and be generous. Once top is covered, generously spread more frosting around side of the cake.
- Once cake is completely frosted, time to toast. Using a small handheld torch, lightly go around cake. You don't want to melt the frosting , just lightly toasted.
- Finish with a ganache drizzle and graham cracker crumbs. Refrigerate cake for 10-15 minutes, the slice and serve. I hope you enjoy this little taste of summer!
Notes
Tips and Tricks,
- In my opinion, the best way to get a prefect cake is to shift all of your dry ingredients, before adding your wet mix. This will get rid of any clumps and give you the best cake batter.
- Greasing your pan before laying your parchment paper down will make it so much easier to pour your batter in. This will help you to not have to fight the paper during your pour.
- When doing your toothpick test, you want the toothpick to come out completely clean. This means your cake is done. If it doesn't, give your cake 7-10 more minutes of bake time.
- When doing your ganache, never take your eyes off your cream and constantly stir. This helps with heating evenly and reduces the risk of overcooking.
- When your marshmallow frosting is finished mixing keep in the refrigerator to help from deflating.
- When icing the cake, do it in a thicker layer. This will help prevent crumbs in the frosting and make it so much easier.
- When toasting be quick, you don't want to melt your frosting.
- Be sure to let your cake sit in the refrigerator before slicing. The frosting is very gooey, but so worth the mess.
- Be sure to serve with napkins, you're going to need them!