This post is in collaboration with Imerco
S’more’s Cake – A recipe for the most delicious cake inspired by the sinful S’more’s dessert.
An absolutely irresistibly delicious cake with biscuits, melted chocolate and toasted marshmallows.
The kitchen torch I used is from Imerco’s own Cook & Baker range. It’s easy to use and it can be used for all sorts of delicious desserts like caramelizing the sugar layer on a crème brûlée and the meringue on a lemon pie. It can also be used on vegetables or goat cheese.
I baked the S’mores cake in a baking sheet with lid, also from the Cook & Baker range – making it easily transportable for cozy Christmas gatherings.
It tastes like s’more!
550 g Digestive biscuits
300 g butter, melted
235 g butter
235 g dark chocolate, preferably 60 %
150 g cocoa powder
1 tbsp. espresso powder or 1 tbsp. strong espresso shot (optional)
400 g sugar
100 g brown sugar
2 tsp. vanilla sugar
1 little tsp. salt
130 g all-purpose flour
8 sheets gelatin
100 ml water
200 g sugar
Seeds from 1 vanilla pod
Heat the oven to 180 C convection.
Process the biscuits in a food processor so they are finely ground. Melt the butter and mix with the biscuits. Line the bottom of a 42 × 29 cm diameter form with baking paper and pour the biscuit mixture into it. Press the mixture well into the bottom and bake the base in the oven for 8 min. Allow the base to cool.
Melt the butter in a pan. Mix the chocolate, 100 g of the cocoa powder and the espresso powder together in a bowl and pour over the melted butter. Let it stand for a few minutes and then stir so the batter combines and becomes glossy. Set the chocolate mixture aside. Mix the sugar, brown sugar, vanilla sugar, and salt together in a bowl and whisk in one egg at a time. Whisk for 5-10 minutes until it becomes thick and airy. Add the chocolate mixture in a thin stream as you continue to whisk. Sift the flour and the remaining 50 g of cocoa powder into the batter and fold it gently with a spatula. Pour the batter onto the biscuit base and bake the cake for about 20 minutes. Allow the cake to cool.
Soak the gelatin in cold water. Put the water, sugar and vanilla in a saucepan and boil it until it reaches 110 C. It will take about 20 minutes. The sugar should be completely dissolved, and it should bubble. Remove the saucepan from the heat. Wring any excess water out of the gelatin and put it in the pan. Stir until the gelatin has melted. Let the sugar mixture cool for about 10 minutes. Pour the sugar mixture into a food mixer and beat for 15 minutes until the mixture is white, fluffy, and thick.
Spread the marshmallow filling over the cold cake and brown it gently with a kitchen torch. Serve the S’mores cake immediately. There should be about 24 servings. Enjoy!