The first time I made this cake, I had so many minidisasters that I was too annoyed to eat the cake, so we all ate part of a slice, took lots of pretty pictures and then tossed the rest. This recipe is from the Smitten Kitchen Cookbook, called the S’more Cake. You can make it in two layers, put a milk chocolate ganache between the layers and then your own marshmallow topping around the cake and toast the marshmallows with a kitchen torch. Unfortunately, my ganache wouldn’t stay together, the marshmallow topping took forever (since my kitchen mixer wasn’t working and I had to hide in the basement bathroom so my daughter wouldn’t wake up with the sound of the electric mixer going) and I have no kitchen torch (the BBQ lighter just didn’t cut it). I was too frustrated to enjoy the result, which is VERY sweet.
However, I had tasted the cake layers before trying to add everything else and I LOVED how they tasted. So I decided to try making it again, with a few adjustments.
The reason the cake is so delicious is that half of the “flour” is ground up graham crackers. The cake also stays moist for days (we’re still enjoying it on day 5). I strongly suggest having this along with a hot chocolate with marshmallows on top (or a cup of Pike Place Roast, which is what I’m doing right now).
Graham Cracker Cake (from the Smitten Kitchen cookbook)
Butter and flour (really well) a bundt cake pan or tube pan. I did not do a good job with this and at least half an inch of cake was left behind! So beware!
You can also make this cake in two 9-inch cake pans (use parchment paper in the pans to avoid missing chunks of cake).
Preheat the oven to 350F.
Process in a food processor until they turn to powder:
14 double or 28 single honey graham crackers or use 2 cups crumbs
(basically, if you’re not sure how big they are, process enough that it makes 2 cups of crumbs)
In a large bowl, mix together:
2 cups flour
2 cups graham crumbs (that you just made)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
In a large mixing bowl, cream together until light and fluffy:
1 cup unsalted butter, softened
1 cup brown sugar
2/3 cup granulated sugar
Add one at a time, scraping down the bowl after each addition:
Measure but don’t add yet:
2 cups buttermilk, well shaken (or 1 1/3 cups milk and 2/3 cup sour cream)
Add 1/3 of the dry ingredients to the wet ingredients then half of the buttermilk, another 1/3 of the dry ingredients, the rest of the buttermilk and then the rest of the dry ingredients, mixing between each addition until combined.
Pour batter into prepared pan and smooth out the top. Bake for 50 minutes (for Bundt cake pan) or 30-35 minutes (for 9 inch cake pans) or until cake tester inserted into the centre comes out clean. Let it cool in the pan on a cooling rack and then run a knife around the edge of the pan to loosen the cake. Pray that it will stay together and flip it out onto the rack. You can enjoy this cake still warm or completely cooled.