S’mores Cake

Layer in graham cracker streusel, chocolate cream custard and a meringue topping for a campfire treat — bakery style.

Ingredients

Devils Food Cake – From Bouchon Bakery -AP flour -cocoa powder -baking soda -baking powder -kosher salt -eggs -sugar -vanilla paste -mayonnaise -water Graham Streusel -almond flour -graham cracker crumbs -brown sugar -AP flour -vanilla extract -unsalted butter 

Ingredients

Chocolate Custard -heavy whipping cream -whole milk -sugar -dutch processed cocoa powder -salt -egg yolks -dark chocolate melted Meringue -egg whites -sugar -vanilla extract

INSTRUCTIONS

Devils Food Cake: To start, line four 3′ diameter ring molds with acetate and place on a silpat lined baking sheet, and set aside. Preheat the oven to 325°. Line with parchment paper and then spray the parchment.

Sift the flour, cocoa powder, baking soda and baking powder in a medium sized bowl. Add the salt and stir to combine.

In the bowl of a stand mixer, place the eggs, sugar and vanilla in the bowl and mix on medium-low speed about 1 minute to combine with the whisk attachment.

Scrape down the sides of the bowl, then whip on medium high speed for another five minutes until it has thickened. Add the mayonnaise and whip to combine.

Remove the bowl from the mixer and fold in the dry ingredients and water in two additions each. 

Pour the batter into the prepared pan. Bake for 8-10 minutes, until a toothpick inserted into the center comes out clean.

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