S’mores Layer Cake (Milk Bar style!)
Total Time
13 hr 50 mins
Prep Time
1 hr 15 mins
Cook Time
35 mins
Rating
4.61 out of 5 stars
(33)
Ingredients
12 servings
- 2 ounces dark chocolate, finely chopped
- ¼ cup Dutch-process cocoa powder
- ¼ teaspoon kosher salt
- ½ cup glucose (can substitute ¼ cup light corn syrup)
- ¼ cup granulated sugar
- ½ cup heavy cream
- 1¼ cups cake flour
- ½ cup Dutch-process cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- ½ cup buttermilk
- ¼ cup grapeseed oil
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 eggs
- 3 tablespoons Fudge Sauce
- 1½ cups graham cracker crumbs
- ¼ cup milk powder
- 2 tablespoons granulated sugar
- ¾ teaspoon kosher salt
- ¼ cup unsalted butter, melted
- ¼ cup heavy cream
- 16 large marshmallows
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1⅔ cups marshmallow fluff
- ¼ cup milk
- 1 teaspoon vanilla extract
- Quarter sheet pan
- 6-inch cake ring
- 2 strips acetate, each 3 inches wide and 20 inches long
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Preparation
Step 1
Make the Fudge Sauce: Combine the chocolate, cocoa powder, and salt in a medium bowl.
Step 2
Combine the glucose, sugar, and heavy cream in a saucepan and stir while bringing to a boil over high heat.
Step 3
Pour it into the bowl with the chocolate, cocoa powder, and salt. Allow to sit for 1 minute.
Step 4
Whisk the mixture slowly, increasing speed every 30 seconds, until glossy and smooth. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Step 5
Make the Chocolate Cake: Preheat oven to 350°F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper.
Step 6
Whisk together the flour, cocoa powder, baking powder, and salt.
Step 7
Combine the buttermilk, grapeseed oil, and vanilla extract in a measuring cup.
Step 8
Cream the butter and sugar in a mixer fitted with the paddle attachment for 2-3 minutes. Add eggs and mix for another 2-3 minutes.
Step 9
Pour in the buttermilk mixture on low speed. Increase speed to medium-high and beat for 3-5 minutes until homogenous.
Step 10
Add the fudge sauce and mix on low until incorporated. Gradually add the flour mixture, mixing until the batter comes together.
Step 11
Spread the batter in the prepared pan. Bake for 30-35 minutes until the cake bounces back when poked.
Step 12
Make the Graham Crust Crumbs: Stir together graham crumbs, milk powder, sugar, and salt.
Step 13
Whisk together melted butter and heavy cream, pour over dry ingredients, and toss to form small clusters.
Step 14
Make the Toasted Marshmallow Frosting: Broil marshmallows until golden, turning once.
Step 15
Beat the butter and powdered sugar on low speed until blended, add vanilla, and beat on medium-high for 3 minutes.
Step 16
Add marshmallow fluff and toasted marshmallows, mixing on low speed for 1 minute.
Step 17
Assemble the Cake: Invert cake onto parchment, stamp out 2 circles, and use scraps for the bottom layer.
Step 18
Layer 1: Place cake scraps in the ring, press down to form a layer, brush with cake soak, and layer with frosting, fudge sauce, and crumbs.
Step 19
Layer 2: Repeat the process with the first cake round.
Step 20
Layer 3: Finish with the remaining cake round, frosting, fudge sauce, and crumbs.
Step 21
Freeze the cake for a minimum of 12 hours. Defrost in the refrigerator for a minimum of 3 hours before serving.
Step 22
Save recipe for the next time?
Chef's notes
Canola oil can be substituted for grapeseed oil.
Glucose is used for smoothness in fudge sauce; can substitute corn syrup.
Cake is easier to handle after being chilled.
Save leftover fudge sauce for ice cream.
