S’mores Cake

1. Preheat oven to 350F. Line 3 8-inch round cake pans with a circle of parchment paper. Spray the pans with nonstick cooking spray, then set aside.

Make the marshmallows.

1. Line an 8×8 baking pan with parchment paper. Spray the pan and parchment paper with nonstick cooking spray.

2. In the bowl of a stand mixer, fitted with the whisk attachment, or large mixing bowl, add 1/3 cup (or 78 mL) water plus the gelatin.

3. In a small saucepan, add the remaining water, corn syrup and sugar. Bring mixture to a boil over medium heat. Boil the mixture for 1 minutes.

4. Pour hot syrup over gelatin mixture. Use a handheld mixer, or the whisk attachment of the stand mixer and beat on high speed for 6-8 minutes, or until fluffy and stiff peaks form.

5. Pour mixture into prepared pan. Evenly spread marshmallows into pan. Dust with powdered sugar and set aside for 2 hours before cutting into squares.

Make the graham cracker crust.

1. In a large bowl, add all ingredients for graham cracker crust. Stir the mixture together until combined. Evenly divide the mixture among the 3 prepared cake pans. Use the bottom of a glass to evenly flatten the graham cracker crust.

Make the chocolate cake.

1. In a large bowl, add the cocoa powder and sugars. Whisk to combine. Pour in the hot water and whisk to combine. Add in the vegetable oil, milk, Greek yogurt, eggs and vanilla extract. Whisk to combine.

2. Add in the flour, salt baking powder and baking soda. Stir just until all ingredients are combined.

Bake

1. Evenly pour cake batter among the 3 prepared cake pans. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to fully cool before assembling.

Make the Chocolate Frosting

1. When ready to assemble, make the chocolate frosting. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add butter and beat until softened and fluffy. Add in the cocoa powder, milk/heavy cream and powdered sugar. Mix on low speed to combine ingredients, then increase to medium speed and beat until light and fluffy. Set the frosting aside.

Make the Marshmallow Meringue

1. Make the marshmallow meringue. Add egg whites, sugar and cream of tartar in a heat proof bowl. Set the bowl over a saucepan of simmering water. The water from the pan should not touch the bowl. Whisk the mixture constantly until it has reached 160F, which takes roughly 4 minutes.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add in the vanilla extract, then beat on high speed for 4 minutes, until stiff, glossy peaks form.

Assemble.

1. Place one cake layer on your serving plate, graham cracker crust side down. If the cake has a domed top, use a serrated knife to cut off the domed top and make the top flat (as best you can).

2. Spread a layer of chocolate buttercream over the top and sides of the cake layer, then spread half of the marshmallow meringue on top of the chocolate frosting.

3. Before adding the next cake layer, use a serrated knife to evenly flatten the cake. Spread a layer of chocolate frosting over the top of the top and sides, then spread a layer of marshmallow meringue on top of the chocolate buttercream. Add this next cake layer, graham cracker side down on top of the frosted cake layer.

3. Do the same thing with the last cake layer. Use a serrated knife to evenly flatten the cake layer. Spread the chocolate frosting over the top and sides of the cake layer, then place on top of the two stacked cake layers, graham cracker side down.

4. Use an offset spatula to evenly smooth the sides together.

Allow the cake to cool

1. Place the cake in the refrigerator and allow to firm up for 1-2 hours before slicing to firm up.

Serving

1.Before serving, add the homemade marshmallows on top. Use a kitchen torch to lightly toast the marshmallows before serving. Alternatively, you can add the marshmallows onto a parchment paper lined baking sheet and broil in the oven to lightly toast the marshmallows. Please note that the marshmallows will be soft and gooey and may be tougher to transfer to the cake. Allow the marshmallows to cool before transferring on top of cake.

2. Serve and enjoy!