Camping isn’t my favorite activity in the world, but the campfires at the end of the night are definitely worth it! Roasting and toasting treats over the fire always adds a nice smokiness to the food that’s hard to replicate in the kitchen.
My kitchen torch makes this easier though! With it, the possibilities are endless – creme brulees, broiled grapefruits, toasted meringues….and today’s s’mores cake!
The cake is graham-cracker flavored using graham cracker crumbs in addition to regular flour. The filling is a milk chocolate ganache, so it’s just like you are sandwiching chocolate between two graham crackers!
The best part though, is the marshmallow fluff. By adding corn syrup to an Italian meringue recipe, I ended up with a thick, glossy marshmallow fluff that’s the perfect combination of light and gooey. Right before serving, I toasted the entire cake with my torch.
Since I had piped the fluff onto the cake in a pretty rose pattern, the cake browned in a pretty pattern and probably ended up one of the prettiest cakes I’ve ever made! And it was so simple too.
Here’s a video of the actual process!
Graham cracker flavored cake with milk chocolate filling and toasted marshmallow fluff topping!
- 187 g (1.5 cup) flour
- 1.5 cup graham cracker crumbs (10 full sized crackers)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter (room temperature)
- 1 cup (200 g) dark brown sugar
- 1/2 cup (100 g) white sugar
- 4 eggs (room temperature)
- 1 cup buttermilk
- 2 tsp vanilla extract
- 12 oz milk chocolate
- 6 oz heavy cream
- 1/3 cup water
- 150 g (3/4 cup) white sugar
- 256 g (3/4 cup) light corn syrup
- 3 egg whites (room temperature)
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Preheat oven to 350F. Butter and flour two 8-inch pans.
- Sift flour, graham cracker crumbs, baking powder, baking soda, and salt.
- Cream butter in a stand mixer on medium speed with the paddle attachment until light and fluffy. Mix in both white and brown sugars and continue mixing until pale.
- Add in eggs, one at a time, followed by vanilla extract.
- Alternate addition of flour mixture and buttermilk – add flour in three additions and the buttermilk in two additions (flour-milk-flour-milk-flour). Do not overmix.
- Divide batter into the two pans and spread evenly. Bake for 40 minutes or until an inserted toothpick comes out clean.
- Let cool in pans for 10 minutes and then remove cakes from pan to cool completely.
- While cakes are cooling, make the chocolate filling. Heat the heavy cream over stovetop at medium heat until it is barely simmering.
- Pour hot cream over chocolate and cover for 2-3 minutes. Stir chocolate into cream until smooth. Put in fridge to cool.
- Make marshmallow fluff. Combine water, syrup, and sugar over medium-high heat on a stovetop. (Don’t stir – that will cause unwanted sugar crystals to form!)
- While syrup is heating, beat the egg whites and cream of tartar in a stand mixer on high until soft peaks form.
- Check temperature of syrup with candy thermometer – when it reaches 240F, carefully pour into the egg whites while still beating the eggs on slow speed.
- When all syrup is added, continue beating mixture on medium speed for 8-10 minutes. Fluff will be glossy and thick.
- Mix in vanilla. Keep beating until desired consistency is reached.
- Assemble the cake – spread the milk chocolate filling over the top of one of the cake layers. Stack other layer on top. Spread or pipe marshmallow fluff over the entire cake.
- Using a kitchen torch, toast the marshmallow fluff to desired brownness.