Hello September, we’ve been expecting you.
Cost nights are here and what better way to get cozy than s’mores.
3 layers of rich chocolate cake with biscuit crumbs, a smooth vanilla buttercream, topped with a chocolate ganache drip and toasted marshmallows.
This delicious s’mores cake is a MUST make cake!!!
What is a s’mores?
- S’mores is a campfire treat, popular in America. It involves a graham cracker or biscuit, with a layer of chocolate and a toasted marshmallow.
I’ve been wanting to make a s’mores cake for ages, I just wanted to get summer out of the way before I could whip out the blow torch- haha!
Toasting the marshmallows is completely optional. Obviously, if you don’t own a blow torch, it will still be absolutely scrumptious, but there’s something really satisfying watching the marshmallows go from fluffy and white to golden and gooey.
Preparation: 20 minutes
Baking time: 28-30 minutes
Serves: Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of caster sugar
-45g of cocoa powder
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of vegetable oil / melted coconut oil
Ingredients for the chocolate ganache
-100g of dairy-free chocolate
-100g of dairy-free cream (you can use coconut or a plant-based double/single cream)
Ingredients for the buttercream
-250g of dairy-free butter
-600g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
1. Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Optional: Sprinkle biscuit crumbs over the cakes before baking.
7. Pop the cakes into the center of the preheated oven and bake for around 30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
8. Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
Method (chocolate ganache)
1. Place the dairy-free cream into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.
2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
Set aside to cool slightly (You want the ganache to be spreadable, but not hot as it will melt the buttercream).
1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar and vanilla extract.
Add a splash of dairy-free milk if the buttercream is too thick. If it’s too runny, add more icing sugar until its a nice and creamy consistency.
2. Stack and fill the cakes with a layer of vanilla buttercream, then a layer of chocolate ganache, topped with broken pieces of biscuits.
Repeat for the next layer
Crumb coat the whole cake with buttercream and pop into the freezer to set.
This will take 30 minutes. Placing it into the freezer will set the chocolate ganache. If it’s not set, the cake may slide around whilst your icing it. It’s worth adding a wooden dowel into the center of the cake for more stability.
3. When the crumb coat feels firm to the touch, add a thick layer of the vanilla buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
4. Pour the leftover chocolate ganache over the top of the cake and use an offset spatula to spread it out and down the sides of the cake for a drip effect.
If your chocolate ganache has set, re-melt it until its spreadable.
5. Crumble biscuit over the chocolate ganache ad add on vegan marshmallows (as seen in the photos).
Use a blow torch to toast them until golden brown.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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