So Good You’ll Want It All for Yourself

One morning you wake up and find yourself living in the epicenter of a global pandemic with strict orders to stay home and avoid all social contact.  There are a few ways you can deal with this new reality, like spending all of your time binging content, drinking heavily, or overeating elaborate meals you create based on what you have in your cupboard (giving a new meaning to “Covid-19”).  At our house we have been spending our time baking and, best of all, we’ve been doing it together.  This new collaboration has resulted in our incredibly decadent Socially Conscious S’mores Cake.

Olivia created our Socially Distant S’mores Cake because she missed the bonfire s’mores we had in the Catskills.

Bringing the Outside In

One of our favorite things to do in the Catskills is build bonfires and make s’mores.  We also love chocolate cake.  In a lightbulb moment the two things came together and became our S’mores Chocolate Cake.  Starting with a rich chocolate cake and gooey marshmallow frosting, we layered on graham cracker crumbs and amped up the chocolatey flavor with chocolate ganache drip.  Inspired by the melded layers and texture of a freshly made s’mores, we decided to go with a semi-naked look to add rustic charm.

A squeeze bottle is our tip to create a perfect chocolate ganache drip.

The Only Thing Standing Between You and This Cake is Time

Let’s be honest, you have the time to make this cake.  It’s not hard: you bake the cake, make the frosting, crumbs and ganache, and then you put it all together.  It’s a fun way to spend an afternoon and you get to eat it when you’re done.  To get it right, read the recipe all the way through before you start and make sure you have all of the ingredients you need.

Take your S’mores Cake next level with a creme brulee blow torch to toast up the marshmallows.

THE RECIPE: S’MORES CHOCOLATE CAKE

Ingredients

Chocolate Cake

1 3/4 cups sugar
3/4 cups dark cocoa powder
2 cups flour
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable oil
3 large eggs
1 cup buttermilk
1/2 cup strongly brewed coffee

Graham Cracker Crumbs

8 graham crackers, crushed
2 Tablespoons unsalted butter, melted
2 Tablespoons honey

Chocolate Ganache

1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips

Marshmallow Frosting

1/2 cup unsalted butter, softened
1 1/4 cups powdered sugar
1/2 cup marshmallow fluff
1 teaspoon vanilla extract
1/4 teaspoon salt

6-8 large marshmallows for decoration

Step 1: Make the Chocolate Cake

Preheat oven to 350 degrees Fahrenheit. Grease and flour three 6″ round cake pans (can use baking spray).

In a large bowl, whisk together dry ingredients. In a separate bowl, whisk oil, eggs and buttermilk. Pour wet ingredients into dry, whisking until no lumps remain. Pour in coffee, whisk until just combined.  Batter will be thin. Pour batter into prepared pans and bake until toothpick inserted in center comes out clean, about 30 minutes.  Cool in pan on wire rack for 10 minutes, remove pan and let cool completely before frosting.

Step 2: Make the Graham Cracker Crumbs

Place graham crackers in a food processes and process into fine crumbs.  Combine graham cracker crumbs, melted unsalted butter and honey in a small bowl and set aside.

Step 3: Make the Chocolate Ganache

Place heavy cream in a microwave-safe measuring cup or bowl.  Place chocolate chips in a heat-proof medium size bowl.  Heat heavy cream in microwave about one minute, until cream just starts to simmer.  Pour heated cream over chocolate chips and cover with plastic wrap and set aside for 3-5 minutes. Stir chocolate/cream mixture until smooth, then allow to cool 10 minutes before using.  When cooled, pour into a squeeze bottle so ready to use. If you don’t have a squeeze bottle a spoon will be just fine.

Step 4: Make the Marshmallow Frosting

Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter until smooth. Add the powdered sugar, salt and vanilla and beat until combined. Add the marshmallow fluff and beat until fluffy, about 3 minutes.

Step 5: Assemble the Cake

Place one layer of the cake on cake stand or plate. Frost the top of the cake with the marshmallow frosting, cover with chocolate ganache, and sprinkle half of the graham cracker crumble on top. Repeat with the second layer. Frost the top of the third layer and the sides with an offset spatula, roughly covering sides so parts of the chocolate cake show through.

Apply the ganache drip, either with a squeeze bottle or spoon.  Slowly cover the edges of the cake, timing your speed based on how thick and long you’d like the drips to form. Once the edge is outlined fill the center of the top until covered.

Top with more graham cracker crumbs, pile large marshmallows on top, pour more chocolate ganache drizzle, and sprinkle with additional graham cracker crumbs.

Please tell us what you think. We really want to know!

Tell us what you think!

Please comment below if you try our Socially Distant S’mores Cake recipe and let us know how it goes!  Find all of Brooklyn to the Catskills‘ recipes in the Food section of our website.  We’d love to hear what you think about our other recipes too!