Toasted Marshmallow S'Mores Cake
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes
Cooking time: 1 hour 5 minutes
For butter Cake
- 350g/12.4ozs. butter, softened
- 250g/8.8ozs. caster or superfine sugar
- 5 large eggs, at room temperature
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 300g/10.6ozs. cake flour
- 2 teaspoons baking powder
Chocolate Ganache filling
- 250g/8.8ozs. dark chocolate, finely chopped
- 150g/5ozs. cream
- 2/3 cup crumbled graham crackers or plain biscuits
Toasted Meringue
- 2 egg whites
- 500g/1.1lbs. icing or powdered sugar, sifted
Step 1 - Preheat oven to 170C/340F. Line a round 20cm baking tin on the base and sides with parchment. Using a whisk attachment (not a beater attachment) whisk the butter and sugar together until white and resembles whipped cream. Add the eggs, one at a time and, and whisk until combined. It shouldn't be separated but it will look fluffy (see pic).
Step 2 - Add the milk. In a jug or bowl use a hand whisk to mix the flour and baking together. Then using a spatula and by hand then fold in the cake flour and baking powder. Spoon into the prepared tin and bake for 1 hour and 5 minutes or until the middle springs back when touched.
Step 3 - Cool in the tin for 5 minutes and then cool on a rack. Slice into four layers.
Step 4 - Heat the cream until almost boiling and then pour over the chocolate and stir until smooth. Place in the fridge and allow it to set a little until it becomes a thickish but still spreadable consistency. Spread across three of the layers and top each layer with the cookie crumbs.
Step 5 - Using a whisk attachment, whisk the egg whites until you soft peaks. Add the icing sugar and whisk for about 30 seconds on low speed and then 5-7 minutes on high speed until you get a thick meringue that doesn't move when you tip the bowl upside down.
Step 6 - Spread over the cake and then use a blowtorch to torch parts of it. Decorate with fruit and more cookie crumbs.