Guest recipe by Sarah from A Spoonful of Vanilla, this decadent layer cake is topped with chocolate ganache, crushed graham crackers, and toasted marshmallows.
Prep Time 20minutes
Cook Time 45minutes
Cooling & Chilling 2hours
Total Time 3hours5minutes
2 ½CupsLight Brown Sugar(475 g)
2Cups + 2 TbspUnsalted Butter or Margarine(475 g)
3 ¼Cups + 2 TbspSelf-Rising Flour(475 g)
4 ¾CupsConfectioner's Sugar (icing sugar in UK)(950 g)
½Cup (scant)Cocoa Powder(50 g)
2 ¼CupsUnsalted Butter(500 g)
150gGraham Crackers (plain biscuits in UK)
7ozDark Chocolate(200 g)
6 ¾ozHeavy or Double Cream(200 mL)
Preheat the oven to 325°F/170°C (150°C Fan). Line four 8” cake tins with greaseproof paper and leave to one side.
In a large bowl, whisk together the sugar and butter until light and fluffy.
Add in the flour, eggs, baking powder and vanilla extract. Whisk until all combined.
Pour the mixture into the individual cake tins and bake in the oven for 40-45 minutes. You will know they are ready when they are springy to touch.
Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
In a bowl mix together the icing sugar, butter, vanilla and cocoa powder until combined. The mixture will be quite thick
Add 1tsp of milk to the buttercream and mix. Repeat until the buttercream is the desired consistency.
Put your buttercream into a piping bag with a large round nozzle and leave to one side.
To crush the cookies: Add the graham crackers/biscuits to a food processor and blitz until the resemble small crumbs. Alternatively, add them to a food safe bag and bash them with a rolling pin. Leave to one side.
To make the ganache: Put the chocolate and cream into a heatproof bowl and melt in the microwave in 20-second bursts. Stirring in between until the chocolate is completely melted and the mixture is smooth. Leave to one side.
Building the Cake
Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Pipe a border around the edge of the cake and fill the centre with crushed biscuits. Repeat, alternating each layer with crushed biscuits and chocolate ganache until your cake is stacked.
Pipe the buttercream onto the top of the cake, and onto any gaps around the sides of the cake.
Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon. Pop the cake into the fridge until the buttercream has set.
Once the buttercream has set pipe the remaining buttercream onto the sides of the cake. If any of the buttercream comes off on your smoother just pop it back into the bowl.
Go around the cake with your cake smoother. If there are any gaps just fill these in using the buttercream you have scraped off the cake.
Once the cake is completely smooth, add your crushed graham crackers/biscuits. Take a handful, and gently press these into the bottom of the cake. Don’t worry if it isn’t perfectly in a straight line. Fill in any gaps once you have gone around the entire bottom of the cake.
Put your chocolate ganache into a piping bag with a small round nozzle, or if you are using a disposable piping bag snip the end of the bag off. Note: If the chocolate ganache has started to set pop it into the microwave for 10-20 seconds, remove and stir, repeat until it is lovely and smooth.
Go around the edge of the cake and encourage it to drip. I do this by holding the piping bag or squeeze bottle ever so slightly away from the cake. If you have any leftover ganache pour it onto the top of the cake and smooth.
Pop the cake into the fridge for half an hour to allow the ganache to set. If you don’t your buttercream will just slide off.
Once the Chocolate Ganache has set put your leftover buttercream into a piping bag and pipe swirls onto the top of the cake. Sprinkle the remaining crushed biscuits.
Place the marshmallows onto the top of your swirls. Using a blow torch* on the lowest setting gently toast the top and sides of the marshmallow.
Using a blow torch: Be careful, because you don’t want your buttercream or chocolate ganache to melt. If you find it is starting to melt pop the cake back into the fridge for 20-30 minutes to give it a change to reset and then resume toasting the remaining marshmallows.
S'mores Drip Cake Recipe from Slumber & Scones https://www.slumberandscones.com/decadent-smores-drip-cake/