Friday, October 09, 2009

S'mores cake

S'mores! In cake form! Does anything sound better? I think not.
Okay, I can think of things that sound better, but this sounded pretty freaking good to me. And it was, even though it was sort of a pain to put together.

Adapted from Annie's Eats, because I am not as careful of a baker as she is. And not nearly creative enough to do the decorations she did on top of the cake.

For the cake:
2 cups graham cracker crumbs
2 tsp. baking powder
¼ tsp. salt
3 large eggs, separated
8 tbsp. unsalted butter, at room temperature
1 cup sugar
1 tsp. vanilla extract
1 cup milk

For the filling:
Marshmallow fluff

For the milk chocolate glaze:
8 oz. milk chocolate, finely chopped
¼ cup heavy cream
2 tbsp. unsalted butter cut into 4 pieces, at room temperature
2 tbsp. light corn syrup

To make the cake, preheat the oven to 375° F. Grease and flour the sides of two 9-inch round cake pans.In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
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. 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.
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 and let cool completely.
Once the cake has cooled completely, transfer one of the cake layers to a serving platter. Fill a piping bag with the marshmallow fluff, then spread a layer over the cake, not quite reaching the edges. Top with the remaining cake layer and refrigerate for about 1 hour.
To make the milk chocolate glaze, combine the chocolate, cream, butter and corn syrup in a heatproof bowl, microwave for 30 seconds at a time, on medium heat. Whisk the ingredients together until completely smooth. 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.

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