Smores lover???
Smores cake Cake Layers 1 ½ cup graham cracker crumbs (approximately 10 full graham cracker rectangles) ½ cup flour 2 ½ teaspoons baking powder ½ cup butter, softened ¾ cup sugar 2 eggs 1 teaspoon vanilla ¾ cup milk Preheat oven to 350 degrees. Grease and flour two round cake pans. Combine graham crumbs, flour and baking powder in small bowl. In separate bowl, beat butter with sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add half of the crumb-flour mixture and beat well to incorporate. Add half of the milk, beating well to incorporate. Repeat with remaining crumb-flour mixture and milk. Divide batter between cake pans and spread to even. Bake at 350 degrees for 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 10-15 minutes, then remove from pan and cool completely on wire rack. Chocolate Ganache 8 ounces semi-sweet chocolate, chopped into small pieces ¾ cup heavy cream 2 tablespoons unsalted butter Place chopped chocolate into medium bowl. Heat the cream and butter in a medium saucepan over medium heat until hot. Immediately pour hot cream over the chocolate and allow to stand for 5 minutes. Mix with a whisk until smooth. Allow to cool to near room temperature. To assemble Place 1 layer of cake on plate or cake circle. Top layer with ½ cup chocolate ganache. Chill until firm. Spread ¾ cup marshmallow crème on top of chilled chocolate. “Toast” marshmallow crème using kitchen torch (this step can be skipped, if desired). Top with next cake layer and top with ¾ cup chocolate ganache, allowing it to run down sides of cake. Chill until firm. Spread another ¾ cup marshmallow crème on top of chocolate and toast with kitchen torch to desired doneness. Enjoy!!! |
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| This sounds wonderful! |
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