I really enjoyed how this smores cake came out that I'm dedicating a whole post (with recipe!) to it.
First the cake. I've been using this cake recipe from Scharffen Berger for awhile now and I really like it. The flavor just exudes chocolate and it lasts pretty well if baked ahead of time. Anyway, for this cake, I made it a three layer with two layers of frosting.
Three Layer Smores Cake
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 large eggs, lightly beaten
1/2 cup canola/vegetable oil
1 cup milk
1 cup boiling water
9 oz white chocolate
12 oz cream cheese, softened
6 tbsp unsalted butter
1 1/2 tbsp sour cream
18 whole graham crackers made into crumbs, divided
1 cup water, divided
3 envelopes (1/4 oz each) unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
Directions for cake
Preheat oven to 350oF.
1. Prep three 9-inch round cake pans with butter and flour or baking spray.
2. In a mixer fitted with the paddle, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
3. Increase speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
4. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
5. Remove from the oven and cool on rack for 5 minutes, then turn cakes out onto the rack and cool completely (at least 1 hour).
*Can be made 1 day ahead, then double wrapped in plastic wrap and left at room temperature.
Directions for filling:
1. Heat the white chocolate in a double boiler until almost completely melted. Remove from the heat and stir until fully melted. Allow it to cool until it is no longer warm to the touch.
2. In a mixer, process the cream cheese, butter, and sour cream for a few seconds until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and mix until it is smoothly incorporated. Add graham cracker crumbs and mix until incorporated. If frosting is too soft, put in the refrigerator for 15-30 minutes.
*Can be made 1 day ahead, but bring to room temperature before spreading.
Directions for frosting:
1. Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.
2. Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.
3. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
4. With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in vanilla.
To assemble cake:
1. Place one layer of cool cake onto platter. Top with half of graham cracker filling spreading evenly. Place second cake layer on top and top with rest of filling. Spread evenly. Top with final cake layer.
2. Pour marshmallow mixture on top of cake and slowly allow to droop over sides. Allow to set slightly about 30 minutes. Then pour more of the marshmallow frosting on top until side of cake is covered. Let set, about 1 hour. Trim off excess marshmallow.
3. Cover sides of marshmallow frosting with graham cracker crumbs.
4. Right before serving, toast top of frosting using blow torch until caramelized.
*Fully made cake may be made ahead of time day of and taken out 15-30 minutes prior to serving.