I don’t know about you guys, but I absolutely love anything that has to do with s’mores. I could eat s’mores all year around, any time of the day. So in honor of summer finally creeping up on us, I wanted to make something that really reminded me of those wonderful summer nights.
I found this recipe from Brown Eyed Baker, as it looks like we are both riding the Milk Bar train at the moment. This s’mores layer cake is beautiful and tastes wonderful at the same time.
A double whammy.
The chocolate cake, fudge sauce and graham cracker crust crumbles are Milk Bar recipes and the marshmallow frosting looks to be her personal recipe. Everything combined is pretty heavenly. My personal favorite was the marshmallow frosting, as the marshmallow is my favorite part of the s’more itself. I will also be taking this fudge sauce with me throughout the rest of my life because it is divine and I want to put it on everything.
Please try out this wonderful recipe and let me know what you think!
60g (2 ounces) dark chocolate, finely chopped
36g (1/4 cup) Dutch-process cocoa powder
1g (1/4 tsp) kosher salt
200g (1/2 cup) glucose (can substitute for 1/4 cup corn syrup in a pinch)
50g (1/4 cup) granulated sugar
110g (1/2 cup) heavy cream
155g (1 1/4 cups) cake flour
70g (1/2 cup) Dutch-process cocoa powder
6g (1 1/2 tsp) baking powder
6g (1 1/2 tsp) kosher salt
110g (1/2 cup) buttermilk (I used this powder blender)
40g (1/4 cup) grapeseed oil
4g (1 tsp) vanilla extract
115g (1 stick) room temperature butter
300g (1 1/2 cups) granulated sugar
38g (3 tbsp) fudge sauce
•Graham Crust Crumbs•
190g (1 1/2 cups) graham cracker crumbs
20g (1/4 cup) milk powder
25g (2 tbsp) granulated sugar
3g (3/4 tsp) kosher salt
55g (4 tbsp) melted butter
55g (1/4 cup) heavy cream
•Toasted Marshmallow Frosting•
16 large marshmallows
227g (2 sticks) room temperature butter
113g (1 cup) powdered sugar
2g (1/2 tsp) vanilla extract
213g (1 tub) marshmallow fluff
55g (1/4 cup) milk
4g (1 tsp) vanilla extract
» For the fudge sauce:
› Combine the chocolate, cocoa powder and salt in a medium bowl. Set aside.
› Combine the glucose, sugar and heavy cream in a saucepan and stir intermittently while bringing to a boil over high heat. As soon as it boils, pour over chocolate mixture and allow to sit for a full minute.
› Begin to whisk the mixture very slowly. Continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2-4 minutes, depending on your strength and speed. You can store fudge in fridge for up to 2 weeks.
» For the chocolate cake:
› Preheat the oven to 350 degrees F. Line a quarter sheet pan with a silicone mat or parchment paper.
› Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl. Set aside. In a measuring cup, combine the grapeseed oil, buttermilk and vanilla extract.
› Combine the butter and sugar in a bowl and cream together on medium-high speed for 2-3 minutes, until the mixture is pale and fluffy. Add the eggs, one by one, and mix for 2-3 minutes. Scrape down the sides.
› On a low speed, slowly combine the buttermilk mixture. Increase the speed to medium-high and beat for 3-5 minutes, until until the mixture is completely homogenous and has doubled in size. There should be no streaks of fat or liquid left (DO NOT rush this step). Scrape down the sides.
› Add the fudge sauce on low speed until incorporated. Gradually add in the flour mixture just until batter comes together. This should only take about 45-60 seconds and ensures any lumps of cocoa powder or cake flower are incorporated.
› Spread the batter in an even layer in your lined pan. Bake for 30-35 minutes. You should be able to poke the edge of the cake with your finger and have the cake bounce back slightly. The center should no longer by jiggly. If it does not pass these two tests cook for an additional 5 minutes and recheck. Place the pan on a wire rack to cool. You can store the cake wrapped in plastic in the fridge for up to 5 days.
» For the graham crust crumbs:
› In a bowl, stir together the graham cracker crumbs, milk powder, sugar and salt. Add in the butter and heavy cream over the dry ingredients. Using a fork, toss the mixture to ensure everything is evenly moistened and forming small clusters. Store for up to 1 week at room temp and up to 1 month in the fridge.
» For the toasted marshmallow frosting:
› Place the marshmallows on a baking sheet lined with foil and sprayed with nonstick cooking spray. Place on the lowest rack of the oven and broil until nice and golden brown on top. Make sure to keep an eye on them the entire time to ensure they do not burn. Remove pan and flip the marshmallows over, until both sides are golden brown.
› Beat the butter and powdered sugar on low speed until fully blended, add the vanilla extract and increase the speed to medium-high speed. Beat for 3-4 minutes. Add the marshmallow fluff and toasted marshmallows, and mix for about a minute. Scrape down the sides as needed.
» For the cake soak:
› Whisk together the milk and vanilla in a small bowl. Set aside until ready to use.
» Assembling the cake:
› Invert the cake a piece of parchment paper or silicone mat and peel off parchment from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 layers. The remaining cake “scrap” will come together to make the bottom layer of the cake.
› Layer 1, the bottom:
› Place the clean cake ring in the center of a sheet pan lined with clean parchment or a silicone mat. Use one strip of acetate (cut to 20 inches long) to line the inside of the cake ring.
› Put the cake scraps in the ring and use the back of your hand to stamp the scraps together into a flat even layer.
› Dunk a pastry brush in the cake soak and give it a healthy bath of half the soak.
› Use the back of a spoon to spread one-fifth of the frosting in an even layer over the cake.
› Spoon a few heaping tablespoons of fudge over the frosting and smooth over the frosting.
› Sprinkle one-third of the graham crumbs evenly over the top of the fudge. Use the back of your hand to anchor them into place.
› Use the back of the spoon to spread a second second fifth of the frosting as evenly as possible over the crumbs.
› Layer 2, the middle:
› With your index finger, gently tuck the second strip of acetate between the cake ring and the top of the first strip of acetate, so that you have a clear 5-6 inches of acetate to support the height of the finished cake.
› Set a cake round on top of the frosting (your “least pretty” of the two) and repeat the process for layer 1.
› Layer 3, the top:
› Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting and layer of fudge and decorate however you please. Garnish the frosting with the remaining graham crumbs.
› Transfer the sheet pan to the fridge or freezer for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.