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Tuesday, February 26, 2013

S'mores Cake


Today we're celebrating the one year anniversary of Vegetarian & Cooking!


(Edit 3/20/2013) If you're visiting us from Tastespotting or The Berry, welcome! Learn more about us here.

What started out as an occasional pastime in my college kitchen has turned into something much larger than I could have ever hoped. I work really hard to keep Vegetarian & Cooking! going, but this blog wouldn't be possible without the love and support I receive from J. and all of the help I receive from Becky. Lastly, none of this would be possible without our readers. 

Today's blog is a recipe that was featured in Food Network magazine. This was not only a collaborative effort between Becky and I, but this is the final blog for the month of February featuring the beautiful photography of Kayla. Check out Kayla's blog here.

Other blogs featuring Kayla: Twice Baked Red PotatoesCorn Risotto and King Cake Cocktail.


Ingredients: 

Ganache
1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped
Pinch of salt
1/2 teaspoon vanilla extract

Filling
8 whole graham crackers, crushed
2 tablespoons unsalted butter, melted
Pinch of salt
Vegetable oil, for the spatula
1 16-ounce container marshmallow cream

Cake
Chocolate Cake Mix, prepared 

Bake the cake according to package directions.
Gather the rest of the ingredients. 

Allow the cakes to cool. 

Combine all of the ingredients for the ganache in a heatproof bowl.

Heat over a double boil. 

Stir occasionally. 

This process won't take too long, but you need to cool the ganache.
FoodNetwork recommends cooling the ganache for 1 hour.
We just popped it into the freezer for about 10 minutes. 
While the ganache is cooling, bake the graham crackers which have been covered in melted butter.
350 for 8-10 minutes.
Using a long, sharp knife, carefully slice each cake in half. 

You'll end up with four pieces, keep track of them because you need to stack them carefully. 
  
With the first two layers.
Add a layer of marshmallow fluff, add some graham crackers. 

Then stack the top of the first cake onto the layer of marshmallow fluff and graham crackers.
Make sure to put the top of the layer is on the inside that way the flattest layer is on top.
Spread more marshmallow fluff onto that layer.

The marshmallow fluff is difficult to spread, oil your spatula  if needed.
I found it was easier to work with the marshmallow cream after I microwaved it.
I think we put it in for about thirty seconds.  
Top with more graham crackers.  
You're halfway to deliciousness. 
Add the third layer, put this layer cut side down, it will be so much easier  to spread the marshmallow fluff onto the smooth underside of the cake.
Top with more graham crackers. 
   
Add the top layer to your cake.
See? That was easy, now for the fun part. 
Stir up the ganache. 
  
Pour over the cake. 

Chocolate deliciousness. 

Make sure the top of the cake is covered well, and that the ganache is going down the sides. 
Ready for more toppings. 
Top with the remaining graham crackers. 
Happy one year anniversary to Vegetarian & Cooking!
    

  





This cake was delicious, I could not have been happier with how it turned out. It looks like a lot of steps, but it was really not that difficult to put together and everything was worth the time it took to put the cake together. This cake is great way to bring summer inside during the cold winter weather.

Thank you for all of the support over the past year and thanks for being with us throughout the first year. I promise only bigger and better things from here.

4 comments:

  1. Alecia, this is so yum. Thanks for adding it to the cake extravaganza! Cheeers

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    1. Thanks for hosting, this is one of my favorite recipes that we've made!

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  2. This looks sooo good :x And what a great pic tutorial ! Love it!

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    1. Thank you for stopping by and leaving a comment.

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