Somemore S'mores

Bernice Baran
Apr 13, 2018
4 min read

Soooo I made another cake...and it was painfully time consuming...it was so much work, I'm too lazy to write the directions out, lol so I doubt anyone will make this.

BUT

I was told it was "the best cake I've ever had in my life" by more than one human,

SO

it was all worth it <3

I wish I could share even just a bite with you all but reaaaallllyyyyy I ain't tryna work thaaatt hard, so photos and a recipe will have to do!

Oh, and a video! Yeah, I made another video, that's currently taking me nine million years to export.

I'm really enjoying learning how bake, taking photos, editing photos, and now making videos but you know what I'm not enjoying?! NOT HAVING ENOUGH STORAGE SPACE!

I'm constantly compressing my folders and exporting them to my hard drive so I can upload more photos/videos to my computer so that I can delete them off my memory card and record/photograph more content.

I need a new memory card...and a desktop.

I'm totally ranting about this right now because I'm annoyed that this video is taking so long to export.

...annndddd there's another 'export fail' notifications... *eye-roll emoji/crying emoji/angry emoji*

Back to the cake... so you guys can't really tell but this cake was a GIANT!

I stacked two 10" cakes to make this sucker & that plate in the photo is a large dinner plate.

S'MORES CAKE

INGREDIENTS:

Graham Cracker Cake
4 cups flour
1 cup graham cracker crumbs
½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 ½ cups brown sugar
1 ½ cup sugar
½ cup butter
1 cup oil
4 eggs
2 ½ cups buttermilk
1 tbsp. vanilla

Chocolate Buttercream

12 egg whites
3 cups sugar
7 ½ sticks butter
8 oz. semisweet chocolate melted w/ 1 cup heavy cream
10 tbsp. cocoa powder
1 tbsp. vanilla

Marshmallow Fluff

9 egg whites
3 cups sugar

Chocolate Swirl

1 1/2 cup chocolate
1 cup heavy cream

Graham Cracker Streusel

5 cracker sheets
1/2 cup + 1/4 cup butter, melted
1/3 cup brown sugar
1/3 cup flour (add more if necessary)

DIRECTIONS:

Preheat oven to 350F & grease four 8" pans or three 10" pans.
With whisk attachment, mix together wet ingredients in the bowl of a stand mixer.
Add in dry ingredients & mix just until combined.*
Pour equally into pans & bake for about 30 minutes, until golden brown and toothpick comes out clean.
While cake is cooling, whisk together egg whites & sugar over double-boiler for your buttercream.
Whisk until sugar is fully dissolved and then beat in stand mixer until stiff peaks form.
Once meringue has come to room temperature, slowly, one at a time, add in butter.**
Continue beating until buttercream has a nice fluffy/silky consistency.
Add in vanilla, melted chocolate, & cocoa powder.***
Whip until fully combined and set aside.
For your streusel, mix all ingredients in a bowl, adding flour until it crumbles.
Bake on 400F for 10-15 minutes, until just starting to brown, & remove from oven.
Rearrange crumbles on the pan so the edges don't burn & pour a little more butter over it.
Bake for another 5-10 minutes, until crispy.
For your marshmallow fluff, you just repeat steps 5-6.
For your chocolate swirl, heat the cream & pour it over the chocolate.
Let it sit for a minute & then mix until smooth.****
Level off your cakes, spread thin layer of chocolate buttercream, then thin layer of marshmallow fluff, add generous amount of crumbles & then swirl some chocolate on top.*****
Repeat with every layer and use a lighter/torch to burn your fluff without setting it on fire!

LOVE NOTES

I doubled this cake to make the giant 10" cake.
*The recipe looks a little different than the video because I altered it to make it better for you!
**My meringue was taking FOREVER to cool so I refrigerated it for 5-10 minutes.
***I used both melted chocolate and cocoa powder because I didn't know how much melted chocolate I needed and when it wasn't enough I didn't feel like melting more...so you can just double the melted chocolate or use cocoa powder.
****There are so many blog posts about troubleshooting Swiss buttercream, you can see what worked for me in this mocha cake.
*****Make sure your cakes are COMPLETELY cool before assembling. I refrigerated mine over night.
If your cake is at all too dense/dry (shouldn't be), you can make a sugar syrup to pour on top. Just boil 1 cup sugar and 2 cups water and let it cool before using.

I totally down played the directions, it looks like there's only 19 steps but really there's like 19 thousand steps. Maybe it felt like so much work because mine was a giant double cake?! I don't know but what I DO know, is that "this is the best cake I've ever had in my life" SAID SOMEONE EVER! So go blow someone's mind and bless them with this cake <3

As always,