If you haven’t had a smore cake, then this one will delight your taste buds. Never mind the fact this is so easy to make. No need to make a roaring campfire to roast marshmallows. Chocolate cake, graham cracker filling and roasted marshmallow frosting. You have never seen a smore recipe like this before.
For the Chocolate Cake
- 12 oz. of a Samuel Smith’s Organic Chocolate Stout
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened Pernigotti’s cocoa powder – or use any other high quality cocoa for the best and richest flavor (90 grams)
- 2 cups all–purpose flour (265 grams)
- 2 cups sugar (395 grams)
- 1 1/2 teaspoons baking soda (8 grams)
- 3/4 teaspoon salt (5 grams)
- 2 large eggs
- 2/3 cup sour cream
- Preheat oven to 350. Grease and dust two 8″ cake pans with cocoa powder to prevent cakes from sticking. I also recommend using the cooking bands around the cake pans so your cake layers rise flat and even in the oven.
- In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
- Melt butter over medium-low heat, then add in stout. Mix well, then whisk in cocoa powder until mixture is smooth. Remove from heat and cool slightly.
- In the bowl of a stand mixer, beat eggs and sour cream until well blended. Add approcimately one cup of the stout–chocolate mixture to temper egg mixture and beat until blended. Add the remaining stout mixture until fully blended. Add flour mixture in three additions and beat on medium–low speed just until combined.
- Fill up your baking pans halfway. Bake cakes until centers spring back when you gently press your finger against them, about 28 minutes. Cool cakes on a rack completely before torting and frosting.
- Once cooled, use a cake leveler or serrated knife to cut each of your cakes in half. This recipe will make one 4-layer cake. Set your bottom layer on your cake dish or cake board. Spread marshmallow frosting on the first layer, then sprinkle about 1/3 of your graham mixture. Do the same for the next 2 layers. For the top layer, add on your marshmallow frosting, but do not add graham cracker crumbs. Smooth the top layer of frosting in any pattern you prefer, then take a torch and lightly brown the frosting.
For the Graham Crust Layers
- 3/4 cup crushed graham crackers
- 3 tbs melted butter
- 2 tbs brown sugar
In a food processor, add the graham crackers and brown sugar, process until nothing is left but crumbs. Add the butter and process until it resembles wet sand, adding more butter or graham crackers if necessary to achieve the right consistency.
For the Marshmallow Frosting
- 4 egg whites, at room temperature
- 1 cup sugar
- 2/3 cup corn syrup
- 1 teaspoon vanilla extract
- In a stand mixer, beat the egg whites until they form stiff peaks.
- Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.
- Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes.
- Add in vanilla extract and mix for another minute.
Delicious and Easy Smore Cake
You can see that I torched the top of the marshmallows to give my smore cake recipe that roasted flavor. I also left the sides of the cake exposed so you could see the chocolate and graham cracker filling. You may want to see how we styled this at our garden party.