I had a little homemade marshmallow fluff left over in the freezer from the S’mores Bundt Cake, but was too lazy to make more, so I decided to top it up with some store-bought stuff. I’m not exactly sure what happened. I mixed the two together, and maybe I beat too much air out of it, or maybe the stuff I had in the freezer was too thin. No idea, but it was basically marshmallow soup. In hindsight, I don’t know why I decided to go ahead with it anyhow.
Plenty of cursing, as usual — par for the course with my baking. It’s rare that something works out on the first go. It’s a wonder I keep doing it! I actually took pics of my fails this time, which I almost never do because I’m too pissed off at the time. The pics are crappy and unedited, but I thought you’d appreciate them.
Here’s the lovely first layer that actually got entirely scrapped. It was still eaten, of course, but did not make it into the final cake.
INGREDIENTS
- Graham Cracker Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups graham cracker crumbs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla
- Milk Chocolate Ganache:*
- 12 oz milk chocolate finely chopped
- 6 oz heavy whipping cream
- 2 Tbsp Baileys Irish Cream optional
- Marshmallow Fluff:
- 4 cups homemade marshmallow fluff
- US Customary - Metric
INSTRUCTIONS
- Graham Cracker Cake:
- Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
- In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- Add sugars and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
- Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.
- Milk Chocolate Ganache:
- Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. **
- Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***
- Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).
- Marshmallow Fluff:
- Prepare as per recipe.
- Assembly:
- Once the cakes have cooled completely, frost the layers with the whipped ganache. Place in fridge to set.
- Spread marshmallow fluff roughly all over cake and torch to toast.
- Serve at room temperature.
NOTES
*You can use a milk chocolate buttercream if you prefer. **If there are still some chunks of unmelted chocolate, microwave in 10 second bursts until all chocolate has melted. ***You can make the ganache a day ahead and refrigerate it overnight, then take it out and allow it to come to room temperature before whipping.
thanks done share recipes to : https://livforcake.com/smores-cake/