In honor of my blog birthday, I’m posting my first recipe project. I thought the celebration called for a double layer chocolate s'mores cake! The big toasted marshmallows on top are my favorite. And I can report back that it was delicious!
Now let's get started...
• 2 boxes of chocolate cake mix (and the ingredients required on the box)
• 2 jars (7oz each) of marshmallow creme or fluff
• 1 cup of graham cracker crumbs (they actually sell the crumbs!)
• ¼ cup melted unsalted butter
• Mixing bowl
• Baking pan
• Bag of large marshmallows
• Bake 2 chocolate cakes, following the instructions on the cake mix box. Let cool and set aside.
• In a bowl, mix the graham cracker crumbs and the melted butter with a spatula until combined.
• Cover a baking pan with foil or parchment paper and evenly spread the graham cracker crumbs on top. Bake in the oven at 350°F until they are golden brown (about 10 minutes). Remove and let cool.
• Toast 20-24 marshmallows. You can use a culinary torch or toast them individually over the stove with a skewer, like a mini campfire. Be very careful and be sure to hold the marshmallow a few inches above the flame. Do not to hold the actual wooden skewer over the flame or it will catch on fire.
• Arrange the first layer of cake on your cake stand.
• Spread an even layer of the marshmallow creme on top. It will naturally ooze out from the side. I used 1 full jar for the first layer.
• Sprinkle the graham cracker crumbs on top.
• Place the second layer of cake on top and repeat the previous steps using the remainder of the marshmallow creme and graham cracker crumbs.
• Arrange the toasted marshmallows on top.