I was asked by a friend to make a S’mores cake for her Dad’s birthday (just like the one I had made previously for a campout party). The trick was to try and remember what it was that I had done the first time around!
S’mores or ‘some-mores’ are a popular campfire treat typically consisting of biscuits and chocolate (or chocolate coated biscuits) with toasted marshmallows wedged between the biscuits. One obviously just can’t stop eating them. So how do you top that? Try making a S’mores cake with layers of fudgey chocolate cake, whipped marshmallow frosting, chocolate coated biscuits all finished off with swirls of chocolate ganache. It doesn’t get more decadent than this…
1 batch of moist and delicious chocolate coffee cake (click here for the a delicious and moist chocolate cake. You can make it without the coffee if you prefer), preferably pre-made and frozen*
1 batch of marshmallow frosting (see recipe below)
1 packet of Chocolate digestive biscuits (or good quality choc-chip cookies)
1 batch of chocolate ganache (click here for the recipe)
- Make the chocolate cake and allow it to cool completely (as noted, it is preferable if the cake is frozen). Using a sharp serrated bread knife, divide the cake into 3 equal pieces. For each of the three layers, do this by first making a small cut with the knife into the cake indicating where you intend to cut the cake (run the cake around the entire circumference). Once you have ensured that this line is pretty straight, cut through the layer. Repeat.
- Whilst the cake is still firm, place the first layer of chocolate cake on a serving platter or cake stand. When the cake was baked, the top part of it (i.e. the part that faced upwards) should preferably be placed inverted on the serving dish with any obvious dome removed, if applicable. It is preferable to use the top of the cake when it was baking and invert it so this forms the bottom of the entire cake).
- Coat the first layer with half of the marshmallow frosting. Then place another piece of chocolate cake on top of this and once again top with the rest of the marshmallow frosting.
- Now place a layer of chocolate digestive biscuits on top of the marshmallow frosting (you will have to snap a couple of biscuits to get them to fit in place. Do not fret that this layer does not look perfect as this does not matter and the cake looks gorgeous upon slicing it).
- Top with the final layer of chocolate cake and spread the chocolate ganache all over the cake. If you need to transport this cake, insert a skewer or two into the cake to keep the layers from shifting. Remove prior to serving and smooth over the holes with the ganache.
*TOP TIP: It is far easier to slice the chocolate cake into 3 equal pieces if the cake has been made in advance (even a few hours before) and frozen. This prevents it from crumbling too easily. It is also much easier to spread the marshmallow frosting on to a firmer cake base.
300g marshmallows (use only white ones if you prefer to have white frosting and not pink), cut into small pieces*
250mls (1 cup) icing sugar
500mls (2 cups) cream
- Simply combine all the ingredients and heat over low to medium heat until the marshmallows are melted. Chill this mixture for a couple of hours.
- Whisk the chilled frosting in an electric mixer (with the whisk attachment). The frosting may become more liquidy but will thicken upon standing for half an hour or so. Use it when it is at spreading consistency.
*You can use the mini marshmallows to save time