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And now, from this same brain, comes a dessert that reimagines the classic s'more as a teeteringly-tall layer cake.
First, you bake three rounds of a dense, toasty cake made from a mix of all-purpose and graham flours. The layers will rise and sink in the oven, leaving baby concave pools that you'll fill with milk chocolate ganache (or, for a simpler dessert, with whipped cream and fresh berries).
Once the cavities are flooded with ganache, top them with homemade vanilla marshmallow, which will act as a deliciously sticky glue between the layers. On the very top layer, you'll pipe little blobs of the marshmallow, toast it with a kitchen torch, and drizzle on the remaining ganache.
Commit to the s'mores cake when you want the flavor—and nostalgia—of s'mores but you don't want to ask your guests to make their own desserts (maybe they're toddlers, maybe they're very refined), or when it's one of those rainy summer days when a bonfire is not a possibility.
- 4 cups chopped milk chocolate
- 1 1/2 cups heavy cream
- 3 x Graham Cake (https://food52.com/recipes/56539-graham-cake)
- 2/3 cup cool water, divided (5.35 oz)
- 2 envelopes granulated gelatin (5 teaspoons)
- 2 cups granulated sugar (14.00 oz)
- 1 tablespoon vanilla extract (15 g)
And the combination of graham cracker, chocolate, and 'mallow doesn't end there!