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Author Notes: This is like a grown-up s'more with graham cracker cake, marshmallow frosting, dark chocolate ganache and perfectly toasted, nostalgia-inducing toasted marshmallows on top.
Also, I'll take any excuse to use my kitchen torch, so what's not to love? —JessicaBakes
- 1 1/2 cups cups graham cracker crumbs (about 15 whole crackers ground in processor)
- 1/2 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, room temp
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Frosting and Ganache
- 16 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 cup (scant) heavy whipping cream
- 1 cup unsalted butter, room temp
- 1 cup confectioners sugar
- 1/4 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 3/4 cup marshmallows
- Preheat oven to 350°F. Lightly butter 3 9" round cake pans. Cut 3 parchment rounds to fit snugly into the bottom of each pan and place them on top of the buttered pan.
- Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl. Beat 1/2 c. butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla.
- Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Divide batter among pans and bake for 20-25 minutes, until a toothpick inserted in comes out clean. Transfer to a cooling rack, wait ten minutes and then invert the cakes out of the pans to cool completely.
- To make the frosting, beat the butter until fluffy. Then, beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar. Beat in the vanilla, then stir in the marshmallow cream until well blended.
- To make the ganache, place chocolate in medium bowl. Bring cream just to boil in small saucepan; pour over chocolate. Let stand 1 minute; stir until smooth. Cool ganache until lukewarm.
- Assemble the cake: Place one layer of graham cracker cake on your stand. Spread a layer of ganache on top, going 1/8" away from the edges of the cake, then place into the fridge for 5 minutes to allow the ganache to harden. Top with a layer of marshmallow frosting. Repeat with the second layer, then top with the final cake layer. Spread the remaining ganache over the cake. Work quickly so it doesn't cool down while you're still spreading it, which can make for an ugly cake. While the ganache is still soft, press the marshmallows onto the top of the cake. Put cake in the fridge for at least 30 minutes to let the ganache harden up. Finally, the fun part! Take that baby out of the fridge, turn on your kitchen torch and brown the marshmallows on top, being careful not to melt the ganache, until perfectly campfire brown. If you notice the ganache is looking pretty shiny and soft, put the cake into the fridge for 5 minutes before continuing to torch the cake. Store cake in the fridge but let come to room temperature for at least an hour before serving. YUM!