S’mores Cakes for Gifting
Ingredients
For the Cake:
½ cup (120 g) sour cream, at room temperature
½ cup (120 g) whole milk, at room temperature
½ cup (112 g) canola oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups (284 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar
¾ cup (75 g) Valrhona Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (240 g) strong freshly brewed coffee, hot
For the Marshmallow Fluff:
2 large egg whites (70 g)
¼ teaspoon cream of tartar
2 tablespoons cold water + ¼ cup (60 g) room-temperature water
1 teaspoon gelatin
½ cup (168 g) corn syrup
½ cup (100 g) granulated sugar
¼ teaspoon salt
2 teaspoons pure vanilla extract
For the Chocolate Ganache:
6 oz (170 g) Valrhona Equatoriale Dark or bittersweet chocolate, finely chopped
1/3 cup (80 g) heavy cream
For the Toasted Graham Cracker Crumbs:
½ cup (50 g) graham cracker crumbs
1 tablespoon granulated sugar
1 teaspoon unsalted butter, melted
Instructions
1. Prepare the Cake:
Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Grease three 6 by 2-inch cake pans and line the bottoms with parchment paper.
In a medium bowl, combine the sour cream, milk, oil, eggs, and vanilla extract.
In the bowl of a stand mixer, combine the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
On low speed, slowly add the milk mixture to the dry ingredients. Increase the speed to medium and beat until combined, 20-30 seconds. Gradually pour in the hot coffee and mix until just combined. Use a spatula to ensure the batter is fully mixed.
Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, until a toothpick inserted comes out with only a few moist crumbs.
Let the cakes cool on a wire rack for 30 minutes, then turn them out, remove the parchment, and cool completely. Once cooled, frost or refrigerate the cakes overnight.
2. Prepare the Marshmallow Fluff:
In a small bowl, combine the cold water and gelatin.
In a medium saucepan fitted with a candy thermometer, combine the corn syrup, sugar, room-temperature water, and salt. Bring to a boil over medium-high heat until the temperature reaches 240°F (120°C). Remove from heat and whisk in the gelatin.
In the bowl of a stand mixer, whip the egg whites and cream of tartar on medium-high speed until soft peaks form (2-3 minutes).
With the mixer on low, carefully pour the hot sugar syrup into the egg whites. Increase the speed to medium-high and whisk until thick and glossy (8-10 minutes). Add the vanilla extract and mix until combined.
3. Prepare the Chocolate Ganache:
Place the finely chopped chocolate in a heatproof bowl.
Heat the cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and glossy.
4. Prepare the Toasted Graham Cracker Crumbs:
Preheat the oven to 350°F (180°C).
Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Spread the mixture on a baking sheet and toast for 5-7 minutes until golden brown.
5. Assemble the Cakes:
Once the cakes are cooled, spread a layer of marshmallow fluff on each cake.
Pour the chocolate ganache over the marshmallow, letting it drip down the sides.
Sprinkle toasted graham cracker crumbs over the ganache.
Let the cakes set before serving or wrapping them for gifting.
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