Next week’s cake club has the theme “New” – I immediately thought of New York and all the lovely cake I ate there on my last visit. One highlight was s’more pie, lovingly described in a blogpost entitled Oh God I Am So Full. According to Wikipedia, a s’more is “a traditional nighttime campfire treat popular in the US and Canada, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker". So tasty you want “s’more”.
As the first rule of cake club is no pies, no tarts, no cupcakes, no brownies, no anything that isn’t one large cake, I decided to badger my Canadian cousins for a s’more cake recipe and was directed to this amazing-looking s’more cake by Fat Girl Trapped in a Skinny Body I baulked at making such a large and complex cake and opted instead for a simpler s’more cake recipe she also shared.
The problem about making s’mores in the UK is that it’s very hard to get hold of the key ingredient: graham crackers. I was advised to use digestive biscuits instead and as they’re crumbed in this recipe anyway, it’s probably OK. The other problem is North America’s baffling use of cups for measuring things that aren't breasts.
I’ve “translated” this recipe into grams for Europeans with the help of my Nigella Lawson cups and some kitchen scales.
For the cake:
100ml vegetable oil
80g apple sauce (yes, this surprised me. I worried that apple sauce is something else in America. Like when they say a man is wearing suspenders. HILARIOUS)
200g caster sugar
1 teaspoon vanilla extract
200g digestive biscuit crumbs (= 14 biscuits)
90g plain wholewheat flour
3 teaspoon baking powder
¼ teaspoon salt
350ml evaporated milk
For the marshmallow frosting:
100g unsalted butter at room temperature
300g icing sugar
8 oz jar of marshmallow fluff
Marshmallow fluff has started popping up in supermarkets like Asda. I was quite excited to learn that, unlike most marshmallow products, it’s vegetarian and I was free to gorge on it.
Dark chocolate ganache:
100g double cream
100g dark chocolate broken into small pieces
- Preheat the oven to 160 degrees Celsius/gas mark 3 and grease and line two 8 inch baking tins
- In a large bowl, mix the vegetable oil, apple sauce, eggs and vanilla extract
- In a separate bowl, mix the digestive crumbs, flour, salt and baking powder
- Add this to the liquid mixture alternately with the evaporated milk
- Divide the batter between the two tins and bake for 25-30 minutes or until a skewer comes out clean. Cool the cakes in the tins for 10 minutes, then allow them to cool completely a wire rack
- Once the cakes are cool, mix the frosting by beating the icing sugar and butter with a splash of water until smooth. Then add the marshmallow fluff and beat until it is all combined
- Sandwich the two cakes together with the frosting. You might not need to use all the frosting
- Heat the cream in a saucepan until it is simmering, remove from the heat and add the dark chocolate. Allow the chocolate to sit in the cream for a couple of minutes, then beat it with a spatula into a smooth glossy ganache
- Spread the ganache over the top of the cake. You can decorate the top with chocolate chips and mini marshmallows, or as I did use leftover frosting
I wasn’t entirely convinced by this cake – the sponge has an almost savoury taste like Cornflakes while the frosting is super sweet. I gave the s’more cake to a group of friends who said it was delicious. Maybe they were being polite. Maybe they had the munchies. I don’t know. But hey, look at his funny little face!