elvis s’mores cake
Obtained online. http://blahnikbaker.com/elvis-smores-cake-passthecookbookclub/
►
cook time
35 Min
method
Bake
Ingredients For elvis s’mores cake
- FOR THE CAKE
-
1 cunsalted butter, softened, plus a bit more for greasing pan
-
2 cflour
-
2 choney graham crackers (not cinnamon graham crackers), finely processed into a powder
-
2 tspbaking powder
-
3/4 tspbaking soda
-
3/4 tspsalt
-
1/2 tspground cinnamon
-
2/3 cgranulated sugar
-
1 cdark brown sugar
-
4 lgeggs, room temperature
-
2 cbuttermilk, well shaken
- FOR THE FILLING
-
1/2 lbmilk chocolate reese's peanut butter cups, finely chopped
-
3/4 cheavy cream
-
pinch of salt
-
1-2bananas, sliced
- FOR THE FROSTING
-
4 lgegg whites
-
1 cgranulated sugar
-
1/4 tspcream of tartar
-
1 tspvanilla extract
How To Make elvis s’mores cake
-
1To make the cake: Preheat the oven to 350 degrees F. Butter two 9” round cake pans, line them with parchment paper, and butter that. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add a third of the dry ingredients, then half of the buttermilk, and repeat mixing after each addition until combined. Scrape down the bowl and mix again if needed. Divide the batter between the cake pans, smoothing tops. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Cool in pan on rack for 20 minutes, then run a knife between the cake edges and pan before inverting each layer on a rack. Discard the parchment paper and flip the cakes back upright on the rack. Let cool completely. (a process you could speed up by placing cakes in the fridge).
-
2To make the filling: Place the chocolate in a heatproof bowl. Combine the heavy cream and salt in a small saucepan, and bring to a simmer. Pour over the chocolate and let sit for 1 minute, then whisk until smooth. Set bowl over another bowl filled with ice water and stir until it firms up to a spreadable consistency.
-
3Make the frosting: Place egg whites, granulated sugar, and cream of tartar in a heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment, and beat, starting low and gradually increasing to high, until stiff glossy peaks form, 4 to 7 minutes. Add vanilla and mix until combined. Use immediately.
-
4Assembly: Use a long serrated knife to level the top of the cakes; gently taking off the domed part. Place one cake layer face up and spread peanut butter ganache thickly over the bottom layer. Scatter the banana slices over the ganache. Place top layer over the bottom. Chill the cake for 10-15 minutes. Frost the cake by spreading a thin layer over the top and sides, covering for crumbs. Transfer to fridge for 5 to 10 minutes, and let sit. Then generously coat top and sides with additional frosting. Put the remaining frosting in a piping bag fitted with a large round piping tip. Create big marshmallow dollops decoratively over the top of the cake. Dipping your finger in water between each dollop to push down the top of each where you pulled the piping bag away. With a kitchen torch on low, lightly brown the dollops, creating the toasted marshmallow effect.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT