Missing summer on the shore
Roasting mallows for my s’more
Leaves are falling, getting cool
Homes adorned with gourds and ghoul
Stores filled up with chocolate bags
My longing for s’mores steadily nags
I grab my cart and fill it up
With mallows, grahams, and Karo’s syrup
Determined, I go home to bake
My very own s’mores-like cake
Gooey, creamy, rich, and sweet
No longer just a summertime treat.
This really does taste just like a s’more. One small piece goes a long way. 🙂
For the Cake:
I always use Bobby Flay’s chocolate cake recipe as it is rich and moist. Here is a link to his German Chocolate cake recipe so be sure to just use the chocolate cake portion. Bobby Flay’s Chocolate Cake Recipe.
For the Filling:
2 bags large marshmallows (reserve 10 for decorating)
5 T butter
1 tsp. vanilla extract
2 packages honey graham crackers, crushed well
For the Ganache:
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 T Karo’s light corn syrup
1. When the cakes are cool, melt the butter in a pot and add the marshmallows. Cook on low until melted. Add the vanilla and mix well.
2. For the ganache, heat the cream in a saucepan over low heat until it gently simmers. Place the chocolate in a bowl and pour the simmering cream on top. Add the Karo’s syrup and let sit for 30 seconds. Gently stir. It should look creamy and glossy.
3. When the cakes have completely cooled, use a knife or thread to slice each cake in half horizontally. Place the first half down on a cake platter and cover with a layer of marshmallow. Drizzle with ganache and sprinkle heavily with graham crackers. Repeat this process for the next two layers. For the top layer, pour the ganache on top of the cake and gently push it over the sides. It does not have to cover the sides of the cake completely. Sprinkle with graham crackers.
4. Broil the 10 marshmallows in the oven on high. Stay close by to make sure they do not burn. When cool, place one in the center and the rest around the bottom of the cake.
Serves 12. Enjoy!