S’mores Layer Cake - VTC


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jeudi 28 septembre 2017

S’mores Layer Cake

Tall, thick, and luxurious, this rustic cake is beautiful and delicious. No need for fancy piping work; let the marshmallow icing swirl and stand center stage.
Yields: 1 (9") layer cake 


  • 1 cup hot, strong coffee
  • 6 ounces chocolate chips
  • 34 cup cocoa powder
  • 1 cup buttermilk
  • 34 cup vegetable oil
  • 214 cups granulated sugar
  • 4 whole eggs
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 12 teaspoon baking powder
  • 1 teaspoon salt
  • 6 cups Marshmallow Frosting, to ice
  • 2 cups graham cracker crumbs, to layer 
  1. Preheat the oven to 325°F. Grease and flour 3 (9") cake pans. Set aside.
  2. In a medium bowl, combine the coffee and chocolate chips. Allow to set for 1–2 minutes to allow the chocolate to soften. Whisk until smooth. Add the cocoa powder and whisk until fully incorporated. Whisk the buttermilk, oil, sugar, whole eggs, yolk, and vanilla extract into the mixture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the liquids into the flour mixture and whisk until smooth. 
  4. Evenly distribute the batter into the 3 prepared cake pans. Bake for 25–30 minutes or until the center springs back when touched lightly. Cool completely on wire racks.
  5. Top each layer with 1–2 cups Marshmallow Frosting. Sprinkle 1 cup of graham cracker crumbs between each of the first 2 layers. Top with the remaining Marshmallow Frosting. Toast with a kitchen torch if desired.

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