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Chocolate s’mores cake

• Sarah Cook

Published: August 31, 2016 at 1:26 PM

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Serves 12

Easy

Total time: 1 hr and 30 mins

+ cooling

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S’mores, bonfire-torched marshmallows sandwiched between biscuits with chocolate, are a classic in the US – this recipe mashes up these flavours into one cake

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Try our s'mores cake recipe then check out our toffee apples, chocolate fudge cake, salted caramel chocolate cake, chocolate biscuit cake and more bonfire night food.

Ingredients

Nutrition

• 200g plain flour

• 6 tbsp cocoa powder

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 225g light brown soft sugar

• 2 tbsp Horlicks

• 100g (we used smooth Lotus Biscoff spread) smooth biscuit spread

• 85ml vegetable oil

  plus extra for the tins

• 284ml tub buttermilk

• 2 tsp vanilla extract

• 2 large eggs

  beaten

• 100g to serve white marshmallows

FILLING

• 50g dark chocolate

  broken into chunks

• 50g unsalted butter

  at room temperature

• 150g icing sugar

  sieved

• 2 tbsp whole milk

• 100g smooth biscuit spread

• 25g speculoos biscuits or digestives

  finely crumbled

CHOCOLATE GANACHE

• 100g dark chocolate

  broken into chunks

• 4 tbsp honey

• 4 tbsp cocoa powder

Nutrition: per serving

• kcal554
• fat26.1g
• saturates8.9g
• carbs69.2g
• sugars48.7g
• fibre4g
• protein8.2g
• salt0.6g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Oil and base line 2 x 20cm deep, round cake tins with baking paper. Mix the flour, cocoa, baking powder, bicarb, sugar and ½ tsp salt in a big mixing bowl. Mix the Horlicks with 100ml of boiling water to dissolve, then whisk in the smooth biscuit spread, followed by the oil, buttermilk, vanilla extract and finally the eggs.

• step 2

  Pour the wet ingredients into the dry and whisk until smoothly combined. Divide the mixture evenly between the tins, and bake for 20-25 minutes until risen and a skewer poked into the middle comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

• step 3

  To make the filling melt the chocolate in a heatproof bowl over a pan of barely simmering water. Remove and cool.

• step 4

  Put the butter and icing sugar in a bowl together and mash to combine, then beat with an electric whisk until smooth. Beat in the milk, followed by the melted chocolate, and finally fold in the smooth biscuit spread.

• step 5

  Spread one sponge with the all of the filling and scatter with the biscuit crumbs. Top with the second sponge and squidge down to stick.

• step 6

  To make the chocolate glaze put all the ingredients into a small pan with 4 tbsp water. Heat very slowly until the chocolate melts and you get a shiny sauce. Cool until thick enough to coat a spoon and drip off slowly, then spoon over the top of the cake and let it dribble down the sides.

• step 7

  Arrange the marshmallows on top of the cake, then use a blowtorch on its lowest setting to gradually melt and brown them. Once the marshmallows are toasted on top and melting onto the sponge, leave to cool and set for 10 minutes or so, before eating.

Authors

Sarah Cook

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