Sunday, January 27, 2013

S'more Layer Cake

Cookbook Recipe # 34

Phil got me this cookbook for Christmas this year. I would highly recommend it if you are a cookbook lover like me. Deb Perelman is the author and she has a lot of unique recipes in this book. This S'more Layer cake being one of them. I saw this recipe when I was flipping through it and knew I had to make it. I was trying to figure out what excuse I would have to make it and then I thought, oh Phil's mom's birthday! So that is exactly what I did. Her birthday was today so Phil smoked ribs, which are her favorite and I made this cake.  Oh my gosh the cake was soooo good! The best part was the frosting. I got done making it and had a taste and it tasted like marshmallow fluff but way better. I was supposed to use a kitchen torch to brulee the frosting but I didn't realize that I did not have any butane. So I put it on broil in the oven instead. It still came out really good. Like a marshmallow over a fire. This was a pretty easy cake to make and very impressive!













S'more Layer Cake
Recipe from The Smitten Kitchen Cookbook by Deb Perelman

16 tablespoons butter, softened
2 cups all purpose flour
2 cups honey graham cracker crumbs
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup granulated sugar
1 cup dark brown sugar
4 large eggs at room temperature
2 cups buttermilk

Filling:

225 grams milk chocolate
3/4 cup heavy cream
2 pinches of salt

Frosting:

4 large egg whites
1 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Butter two 9 inch round cake pans. Line with parchment paper, then coat with butter.

In a medium bowl mix together flour, graham cracker crumbs, baking powder, baking soda, salt and cinnamon. Set aside,

In a stand mixer mix butter, sugar and brown sugar until fluffy. Add eggs one at a time, scraping the bowl after each addition. Add a third of the dry mixture, then half of the buttermilk, a third of dry mixture, then rest of buttermilk, ending with dry mixture. Mix completely.

Divide batter between prepared cake pans.

Bake for 30 to 35 minutes, or until a toothpick comes out clean in the center.

Cool in pan on wire rack. Then invert onto rack, flip upright, and remove parchment paper. Cool completely.

Meanwhile, place chocolate in a heatproof bowl. Combine the heavy cream and salt in a small sauce pan. Bring to a simmer. Pour mixture over chocolate and let set for one minute. Stir to combine. Cool in refrigerator  stirring every once in a while until it is a spreadable consistency.

Once chocolate is ready, spread on one of the cakes. Then top with the other cake.

Fill a medium saucepan, part way with water and bring to a simmer

For the frosting, place egg whites, sugar and cream of tarter in a heat proof bowl. Place bowl over simmering water and whisk mixture until sugar is dissolved and egg whites are warm to the touch, about 3 minutes.

Transfer to a bowl of a stand mixture fitted with the whisk attachment. Whisk until glossy peaks form about 5 minutes.  Add vanilla and mix to combine.

Spread a thin layer of frosting on cake and then refrigerate cake for 10 minutes to set. Then generously finish frosting cake reserving some for the top. In a disposable piping bag, fill the rest of the frosting. Pipe dollops onto top of cake.

Set broiler to high.

Broil for about 5 minutes or so or until tops of frosting start to brown.

Serve and enjoy!

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This recipe is linked on:  Foodie FridayShow and Tell SaturdayStrut Your Stuff SaturdayFoodie FridayKitchen Fun with my 3 SonsWeekend Potluck Think Pink SundayChurch SupperCream of the CropSundae Scoop, Mix it Up MondaysMelt in your Mouth MondaysOn the Menu Monday,  Show me Your Plaid Mondays



3 comments:

  1. that is an amazing cake there! Thanks for sharing at Show Me Your Plaid Monday's!

    ReplyDelete
  2. Just wanted you to know that your recipe is being included in a chocolate roundup. I will be pinning and tweeting it this week too. Happy Valentine's Day.

    ReplyDelete