S’more Messy Cake

BE WARNED: This is a super duper HEAVY Wicked—Crazy cake! And…  it’s going to be a long photo-based post! 🙂 🙂 🙂

s'more messy cake 03

 

Tomorrow is Hubby-2-be’s (aka IK) birthday~ He’s turning 29 this year! A celebration of a few things:

  • His last year being the 2s.
  • His last birthday before becoming a REAL hubby (well, I’ve been calling him Hubby-2-be 🙂 )
  • His last birthday with an exam (hopefully this one will be a REAL SUCCESS!)

So this year, I’m obsessed to make him a REAL MESSY, WICKED, OVERWHELMING CAKE! I think I’ve mentioned earlier, IK doesn’t like sweet things, he does not have a constant sugar high, and definitely not a sweet tooth at all! He’s probably not even interested in sweet trifle or any of the likes~ he’s a typical Asian dude who enjoys WOK stir-fry and strong aromatic food, like the Thai Savory or Chinese food!…… EXCEPT for one thing, Chocolate cake! I think that’s probably the only “sweet” that he has some sort of interest in~ So with the brief of having a chocolate cake, I wanted to give him a “WOW” factor!!
s'more messy cake 01
Last year, I’ve made him the chocolate cake with blueberry jams and jelly, it was a great success~ He enjoyed every bit to death! I was so pleased to see him finishing half the cake by himself~ LOL.. Although that cake was no where new perfection, my layers were not clearly defined, and a few accidents happened here and there, the blue colouring was not mixed properly… but WHO CARES.. I think that’s was a good attempt.. at least!

s'more messy cake 02
Anyway, I promised myself that this cake will be a better one, and it did! It’s a S’more cake, I’ve always wanted to do s’more “dessert” considered it being a very popular type in the US, I never knew what is it before..until I’ve done some pinterest hunt few months ago~ and then…I fell in love with it, (you know, the melted marshmallows!) OOOO LAA LAAA… It’s CRAZILY AWESOME!

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So I did it, a super crazy messy one this time, it was not meant to be messy when I started it, I did try to give the cake a nice layer and hopefully that it will look neat, but I’m very messy in the kitchen unfortunately.. I started off baking the layers (chocolate fudge brownie & graham biscuit sponge), tried to cut them evenly and then layer it with melted marshmallow. And with too much marshmallow, EPIC FAILED.. as you can see my cake was tilted when it gets to the 3rd layer! Oops.. And since it wasn’t going to be perfect anyhow, I’ve decided to mess it up and make it a REAL MESSY cake! I think it’s not too bad afterward.. well at least it TASTE SO D-E-L-I-C-I-O-U-S! So although I promised myself to make it a better on.. perhaps I DID INDEED….eeennNjjOyy!

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fis-invention

You’ll need:

For the chocolate fudge brownie cake

  • 150 grams cocoa powder, sifted
  • 250 grams unsalted butter, melted
  • 220 grams caster sugar
  • 1 teaspoon baking powder
  • 200 grams brown sugar
  • 4 eggs, at room temperature
  • 2 teaspoons of vanilla extract
  • 225grams plain flour, sifted twice
  • 150 grams cocoa powder, sifted
  • 1/4 teaspoon of salt
  • 190 grams dark chocolate chips

For the graham biscuit sponge

  • 250 grams unsalted butter, room temperature
  • 180 grams caster sugar
  • 3/4 cups brown sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 90 grams of graham cracker, blend into crumbs
  • 225grams of plain flour, sifted twice
  • 1/2 teaspoon of salt
  • 1 teaspoon baking powder

For the marshmallow icing

  • 280 grams of white marshmallows
  • 2 tablespoon of hot water

For garnish

  • Mini marshmallows
  • Cracked graham cracker
  • Melted dark chocolate
  • dark chocolate chips

s'more messy cake 05
How to?

  1. Start with the brownie layer. Preheat oven to 180ºC/350ºF.
  2. Coat two 6-inch round cake pans with non-stick cooking spray. Line both pans with parchment paper.
  3. In a large bowl, using a hand mixer or standmix, whisk melted butter, sugar and brown sugar until combined.
  4. Add eggs and vanilla and continue to whisk until smooth.
  5. Add flour, cocoa powder, baking powder, salt and chocolate chips. Use a spatula, stir until flour has disappeared.
  6. Pour mixture into the two prepared pans and bake 30 minute
  7. Remove from oven and let cool completely.
  8. Repeat step 1 and 2 for the biscuit Sponge layer.
  9. In a new clean bowl, cream butter, sugar and brown sugar until light and fluffy using a hand mixer/ stand mix.
  10. Add eggs one at a time, combine well. Add vanilla extract, mixing until combined.
  11. Using a clean spatula, add graham cracker crumbs, flour, salt and baking soda, and mix until combined. Do not over mix.
  12. Pour mixture into the 2 prepared pans. Bake for 30 minutes until golden.
  13. Remove from oven and let cool completely.
  14. Once the 4 layers are cooled, cut the “dome” of the cake so all 4 layers are even in height and flat.  Leave aside.
  15. Pour marshmallow and hot water in a pot over hot water using the Bain Marie method, on medium heat. Consistently stirring to ensure marshmallow and hot water are combining and melting into a spreadable form.

To assemble:

  1. Place one brownie layer on your cake stand or plate. Use a spatula, spread marshmallow icing over the top. Slightly smooth top of icing with a small spatula, then sandwich with a graham biscuit sponge layer on top.
  2. Repeat with the 3rd layer as the brownie and the top layers as the graham biscuit sponge with marshmallow icing in between each layer.
  3. You will see that the marshmallow will spit out and start falling on the side. Place the cake into the fridge for 10-15 minutes until the marshmallow sets.
  4. Remove cake from the fridge once the marshmallow sets, spread a layer of melted chocolate onto the top and randomly add mini marshmallow, chocolate chips and graham biscuit on top,
  5. (Optiona0), you may even start sticking extra biscuit crumbs on the side of the cake and drizzle melting chocolate all over.
  6. Use plastic wrap to cover the cake and keep cake chilled in fridge, remove 30 minutes before serving to allow it to come back to room temperature.

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Tips:

  • When making the cake layers, if you find the batter too thick, add 1 teaspoon of milk at a time to bring it back to a smooth texture.
  • I used a kitchen scale to ensure equally dividing the batter into 2 separate tins.
  • Trimming the tops of each cake layer to ensure that they are level and equally sized, so they won’t be tilted (I didn’t do a very good job here so my cake was a little tilted 😦 )
  • Don’t cook marshmallow and water right onto of the heat, this will burn the marshmallow before it starts to melt. Use the Bain marie method will give you a nice consistent texture.
  • Don’t be greedy when spreading the marshmallow icing between each layer. Due the weight of the cake layers, the marshmallow will spit out quite dramatically and goes all over the cake.
  • Substitution of graham biscuit, would be digestive biscuit.

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Source:

Cake inspired from Foodnetwork.com

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2 comments

  1. cookienameddesire

    I love s’mores everything and this cake is incredible. It’s the perfect celebration cake!

  2. huntfortheverybest

    this cake looks so fun with the marshmallows, graham crackers and chocolate. yum!

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