I admit it – I’m not a big fan of marshmallows. I dislike them raw, dislike them roasted to a crunchy black, and had never before last week had any desire to purchase marshmallow fluff. But – when slow roasted to a golden brown, slightly puffy and mushy enough to melt a bit of milk chocolate between two graham crackers … yes please! If you haven’t yet noticed, I do like cake of all shapes and sizes, and so upon finding a recipe for s’mores cake on baking bites, had this bookmarked for an appearance at the cabin.
I’m also a HUGE fan of those Cadbury Easter eggs. Why has no one told me before that marshmallow fluff tastes just like the filling? Even with that in mind, I have no idea what to do with the leftover fluff, so I guess maybe I’ll have to make another one of these cakes. Another one of these soft graham cracker cakes, with chocolate ganache and marshmallow fluff seeping into it’s very soul…. why yes, another one of those would be lovely.
Slightly adapted from Baking Bites
for the cake:
1/2 cup butter, room temperature
1 cup sugar
3 large egg yolks
1 tsp vanilla extract
2 cups graham cracker crumbs, processed from whole graham crackers in your food processor or blender
2 tsp baking powder
1/4 tsp salt
1 cup milk
3 large egg whites, room temperature
Preheat oven to 375F. Lightly grease two 9-inch cake pans with cooking spray.
In a large bowl, cream together the butter and sugar until light. Beat in egg yolks and vanilla extract.
In a small bowl, whisk together graham cracker crumbs, baking powder, salt. Working in two or three additions, alternate stirring the graham cracker mixture and the milk into the butter mixture.
Beat egg whites to soft peaks in a clean, medium-sized bowl. Working in 2 or three additions, fold egg whites into graham cracker mixture, mixing until no streaks of white remain.
Divide evenly into prepared pans.
Bake for about 20 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
While the cake is baking, make the Ganache.
for the ganache:
8 oz milk chocolate – I used hershey bars that would otherwise have gone into a ‘real’ s’more
1/4 cup heavy cream
Break the chocolate up into squares.
Heat the cream until it’s lightly bubbling but not scalding hot.
Add the hot cream to the chocolate pieces in a bowl.
Let the chocolate/cream mixture sit for 1-2 minutes.
Whisk (with a fork, spoon, or your whisking device of choice) until the chocolate and the cream are fully incorporated.
to assemble the cake:
Once the cake comes out of the oven, let it cool slightly in the pan (3-5 minutes).
Invert one of the cakes onto a serving plate.
Pour about half of your milk chocolate ganache over the cake.
Top the chocolate with a healthy dose of marshmallow fluff, right out of the fluff canister.
Top the fluff with the other cake layer.
Finish the cake by pouring the remaining milk chocolate ganache over the top cake layer.
Beware, the fillings will spread, which is perfect for finger dipping.
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