Perfect for Halloween, and for this season in general, this S’mores Cake is incredibly easy and incredibly delicious. You won’t believe how much a simple, buttery graham cracker crust and rich, silky coffee ganache will transform your favorite vanilla cake into a whole new dessert. Customize it with graham crackers, icing or sprinkles for your special occasion!
Silky Coffee Ganache
1c Dark chocolate
1c Milk chocolate
1c (plus a 2 T) Heavy Whipping cream
1/3 c Premium Dark Roast grinds
2 t softened unsalted butter
In a small saucepan, bring the cream to a low simmer and pour in coffee grinds. Cover with lid or foil, then remove from heat and allow to steep for 3-5 minutes. While coffee is steeping, measure chocolate in a microwave-safe bowl and begin to melt 30 seconds at a time stirring between each interval. (Chocolate burns easily, so it is necessary to take these steps.) After about 3-4 rounds chocolate should be mostly melted and this is perfect. Strain cream back into measuring cup pressing with a spatula over grounds to push through as much liquid as possible. Pour in additional cream just to supplement what was absorbed by coffee to make one full cup. Pour this mixture over the chocolate and fold in until well combined. Add butter and mix through with burr mixer (in absence of mixer continue with spatula method). Be careful not to incorporate any air. Press plastic wrap down until it touches ganache and it is not exposed to air while it cools. Leave it on the countertop away from the oven to cool as you prepare the cake.
Graham Cracker Crust
2 sleeves crushed graham crackers
1/2 cup melted butter
Mix and distribute into the bottom of cake pans. It's that easy!
Make your favorite vanilla cake recipe (a box mix works just fine) and pour evenly between pans prepared with graham crumbs. Bake according to recipe and allow to cool fully.
Once the cake is completely full, use ganache to cover the cake. For decor, you may add additional graham crumbs as a border, or in our case, a whole team of silly ghosts using a very stiff royal icing (this was made with meringue powder following recipe on the jar).
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