A simple combination of cookies, chocolate and toasted marshmallow, this classic American treat will always make you feel like a kid. This S’mores Cake is super over the top but oh so delicious. This cake is light as air and moist, but has a secret. Cookie crumbs included in the batter. Then each layer is filled with a layer of velvety smooth chocolate ganache, more cookie crumbs and super light marshmallow fluff.
And finally we wrap the whole cake in a coat of marshmallow fluff, toasted to perfection, and taking your mind directly to the fireside. And why not finish it all off with more delicious chocolate ganache, a final sprinkling of cookie crumbs and some yummy torched marshamallows.
If you love s’mores as much as I do, check out my S’mores Bites recipe for a fun little treat to make with the kiddos.
S’mores Cake
This S'mores Cake is super over the top but oh so delicious. This cake is light as air and moist, but has a secret. Cookie crumbs included in the batter. Then each layer is filled with a layer of velvety smooth chocolate ganache, more cookie crumbs and super light marshmallow fluff.
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Ingredients
Cake
- 56 grams Unsalted Butter Softened to room temperature
- 1½ cups Soft brown sugar
- ½ cup Oil (Vegetable/Sunflower/Canola)
- 1 cup Plain yoghurt or buttermilk
- 3 Large Eggs Room temperature
- 1 tsp Vanilla Extract
- 2 cups All-Purpose/Cake Flour
- 1 tbsp Baking Powder
- ¼ tsp Salt
- 1 cup Cookie crumbs (divided ½ cup + ½ cup) Roughly 100 grams / half a pack
Chocolate Ganache
- 320 grams Chocolate (4 x 80g bars) 100g (topping) + 220g (filling)
- 250 ml Fresh Cream 150ml (topping) + 100ml (filling)
Marshmallow Fluff
- 6 Large Egg Whites Divided 2 + 4
- 1 cup Castor Sugar Divided ⅓ + ⅔
- ¼ tsp Cream of Tartar
- ½ tsp Vanilla Extract
Instructions
Cake
- Preheat the oven to 180°C. Line the bottoms of three 20cm spring-form cake tins with baking paper and spray with non-stick cooking spray. Set aside
- Place half a pack of cookies in the food processor and blitz until a fine crumb. Divide in two and set aside
- Cream together the softened butter and sugar with a stand or electric hand mixer, then add the oil, yoghurt, eggs and vanilla and mix until combined
- Sift in the flour, salt and baking powder and mix through. Finally, fold in ½ cup of cookie crumbs
- Divide the batter between the three tins, even out and bake for around 30 minutes, until golden and the middle springs back
- Remove and let cool for 10 minutes in the tins, then remove from the tins and let cool completely before filling
Marshmallow Fluff
- Separate 2 eggs. Place the egg whites in a heat proof bowl, add ⅓ cup castor sugar to the egg whites and place the bowl over a saucepan with around 2 cm of water. Bring the water to a boil while whisking the egg whites and sugar. Continue until the sugar has dissolved and the egg whites have become frothy (around 5 minutes)
- Remove the bowl from the saucepan then add a pinch of cream of tartar to the mixture and whisk with an electric whisk until soft peaks. Add ¼ teaspoon vanilla and continue whisking until stiff peaks
- Note: The process above does not just dissolve the sugar, but it also means the egg whites are 'cooked'. If you do not have a kitchen blow torch it is not a problem since the eggs are not raw. I would still suggest pregnant women either not eat the marshmallow fluff or use a candy thermometer to ensure the egg whites are heated to to 72°C before whisking to stiff peaks
Ganache
- Divide the chocolate 100g (topping) + 220g (filling), grate or chop finely and set aside. Then divide the cream 150ml (topping) + 100ml (filling)
- Heat the 100ml of cream until steaming hot but not boiling and pour over the 220g of chocolate, ensure you cover the chocolate. Leave for around 3 minutes then whisk until the chocolate is melted and you have a velvety smooth ganache
Assembly
- Spoon half the ganache onto the first layer of cake and spread evenly, almost to the edge (when placing the next layer on the filling will spread further so you don't need to spread it right to the edge)
- Sprinkle a light even layer of cookie crumbs over the ganache before it starts setting
- Then spoon half the marshmallow fluff on top and carefully spread. Place the next layer of cake on top and repeat
- Once you place the final layer on cake on top. Place the whole cake in the fridge for around 30 minutes. During this time you can prepare the second batch of marshmallow fluff and ganache
- Next, repeat the marshmallow fluff process with the remainder of the ingredients and spread evenly over the top and sides of the cake. Use a kitchen blow torch to toast the marshmallow or leave as is (see note above)
- Finally, repeat the ganache process with the remaining ingredients and gently pour over the top of the cake, letting it drip over the edges a bit
- Top with a sprinkling of cookie crumbs and some toasted marshmallows if you wish
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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