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Campfire s’mores layer cake

Posted on Aug 24, 2017 by in Recipes | 10 comments

Now, I don’t mean to brag but, in my formative years, I was a Girl Guide. I’ll give you a minute to compose yourself.

If you are not aware, as a Girl Guide, there are certain ‘laws’ that you need to abide by. Important things like, being respectful, honest and trustworthy. And even less important, slightly odd things, like using your time and abilities wisely 🤷

It was not until recently, when I attended a party featuring a fire pit, that I realised the true impact that these teachings had had on me. Years of adhering to a strict moral code appeared to have paid dividends in the form of a complete knowledge of the correct way to toast a marshmallow on an open fire.

The required technique is quite sophisticated and requires a certain amount of determination from the marshmallow toaster. For those who are up to the task, the steps are as follows:

  1. Locate a long stick or skewer and firmly affix your marshmallow to it.
  2. Assess the open fire to identify an area of hot coals. This area should be free of any open flames or smoke.
  3. Hold your marshmallow approximately 10 centimetres from the aforementioned hot coals.
  4. Rotate the stick or skewer slowly to create an even light toasting on each side of the marshmallow.
  5. Remove from coals and consume.
  6. For the remainder of the evening, provide unsolicited critiques in relation to all other party goers’ marshmallow toasting techniques.
  7. Be forever alone.

In any event, a night with my Girl Guide hat on gave rise to the idea for this cake. You’re welcome.

Makes 3 x 6 inch cakes. Serves 8 to 10 people.

Chocolate cake

255 grams of plain flour

50 grams of dutch cocoa powder

1 teaspoon of baking soda

½ teaspoon of baking powder

1 teaspoon of salt

115 grams of unsalted butter (softened)

300 grams of caster sugar

1 teaspoon of vanilla bean paste

2 large eggs

360 millilitres of whole milk

115 grams of dark chocolate (melted and cooled)

Dark chocolate ganache

100 grams of good quality dark chocolate

100 grams of thickened cream

Brown sugar buttercream

250 grams of brown sugar

125 grams of egg whites

325 grams of unsalted butter (softened)

1 teaspoon vanilla bean paste

Marshmallow frosting

45 grams of egg whites

240 grams of caster sugar

1½ teaspoon of light corn syrup

1/8 teaspoon of cream of tartar

75 millilitres of water

1 teaspoon of vanilla bean paste

Make the chocolate cake

  1. Preheat your oven to 180C.
  2. Grease three 6 inch cake tins and line with baking paper.
  3. In a medium bowl, sift the flour, dutch cocoa powder, baking soda, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the milk and dark chocolate until combined.
  8. Evenly divide the cake batter between the three prepared cake tins.
  9. Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.

Make the dark chocolate ganache

  1. Place the dark chocolate in a heat proof bowl.
  2. Heat the cream in a small saucepan until almost boiling.
  3. Pour the hot cream over the chocolate and allow to sit for 30 seconds.
  4. Mix the chocolate and cream together, ensuring there are no lumps.

Make the brown sugar buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Once all the butter is combined and the mixture is smooth, add the vanilla bean paste.

Assemble the s’mores layer cake

  1. Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
  2. Place one of the cakes in a clean 6 inch cake tin. Place a piece of acetate around the cake to create a large vertical tube.
  3. Spread one third of the buttercream on the first cake. Follow with one third of the ganache. Repeat with the second and third layer of the cake.
  4. Chill the cake in the fridge. When completely set, remove the acetate and gently lift out of the cake tin on to a cake board or plate.

Make the marshmallow frosting

NB: As the frosting sets, do not start to make until the cake is assembled and set.

  1. Combine the all ingredients in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the mixture to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the mixture on a high speed until stiff peaks are formed.
  5. Spoon the frosting over the top of the cake. If desired, caramelise with a blow torch.

10 Comments

  1. Lovely post. Will have to try this recipe. Thanks for sharing.

    • Thanks Elizabeth! Let me know how you go!

    • Actetate and magic! Thank you!

  2. I went to a girl guides meeting once with a friend. Wasn’t really my thing. Love your beautiful cake! Very good looking indeed.

    • Thanks Liz!

  3. Looks amazing!!!

    • Thank you Lisa!

  4. What a delicious looking cake! I bet it tastes divine. I suck at baking so all I can do is look in envy!

    • Thanks Rosemarie! Baking is definitely a labour of love

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