Phil got me this cookbook for Christmas this year. I would highly recommend it if you are a cookbook lover like me. Deb Perelman is the author and she has a lot of unique recipes in this book. This S'more Layer cake being one of them. I saw this recipe when I was flipping through it and knew I had to make it. I was trying to figure out what excuse I would have to make it and then I thought, oh Phil's mom's birthday! So that is exactly what I did. Her birthday was today so Phil smoked ribs, which are her favorite and I made this cake. Oh my gosh the cake was soooo good! The best part was the frosting. I got done making it and had a taste and it tasted like marshmallow fluff but way better. I was supposed to use a kitchen torch to brulee the frosting but I didn't realize that I did not have any butane. So I put it on broil in the oven instead. It still came out really good. Like a marshmallow over a fire. This was a pretty easy cake to make and very impressive!
S'more Layer Cake
Recipe from The Smitten Kitchen Cookbook by Deb Perelman
16 tablespoons butter, softened
2 cups all purpose flour
2 cups honey graham cracker crumbs
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup granulated sugar
1 cup dark brown sugar
4 large eggs at room temperature
2 cups buttermilk
225 grams milk chocolate
3/4 cup heavy cream
2 pinches of salt
4 large egg whites
1 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Butter two 9 inch round cake pans. Line with parchment paper, then coat with butter.
In a medium bowl mix together flour, graham cracker crumbs, baking powder, baking soda, salt and cinnamon. Set aside,
In a stand mixer mix butter, sugar and brown sugar until fluffy. Add eggs one at a time, scraping the bowl after each addition. Add a third of the dry mixture, then half of the buttermilk, a third of dry mixture, then rest of buttermilk, ending with dry mixture. Mix completely.
Divide batter between prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick comes out clean in the center.
Cool in pan on wire rack. Then invert onto rack, flip upright, and remove parchment paper. Cool completely.
Meanwhile, place chocolate in a heatproof bowl. Combine the heavy cream and salt in a small sauce pan. Bring to a simmer. Pour mixture over chocolate and let set for one minute. Stir to combine. Cool in refrigerator stirring every once in a while until it is a spreadable consistency.
Once chocolate is ready, spread on one of the cakes. Then top with the other cake.
Fill a medium saucepan, part way with water and bring to a simmer
For the frosting, place egg whites, sugar and cream of tarter in a heat proof bowl. Place bowl over simmering water and whisk mixture until sugar is dissolved and egg whites are warm to the touch, about 3 minutes.
Transfer to a bowl of a stand mixture fitted with the whisk attachment. Whisk until glossy peaks form about 5 minutes. Add vanilla and mix to combine.
Spread a thin layer of frosting on cake and then refrigerate cake for 10 minutes to set. Then generously finish frosting cake reserving some for the top. In a disposable piping bag, fill the rest of the frosting. Pipe dollops onto top of cake.
Set broiler to high.
Broil for about 5 minutes or so or until tops of frosting start to brown.
Serve and enjoy!
This recipe is linked on: Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday, Foodie Friday, Kitchen Fun with my 3 Sons, Weekend Potluck, Think Pink Sunday, Church Supper, Cream of the Crop, Sundae Scoop, Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday, Show me Your Plaid Mondays