06 Jun S’mores Layer Cake

I previously discovered that brownies and choc-chip cookies are phenomenal friends when I made my Choc-chip Cookie Oreo Brownies.

Which got me thinking about S’mores. Traditionally these American campfire treats are made by sandwiching chocolate and a marshmallow between two Graham Crackers (digestive-like biscuits). This combination of layers inspired me to make a S’mores-inspired Layer Cake using choc-chip cookies, brownies, chocolate ganache and marshmallow meringue.

I was expecting it to be pretty delicious – I mean you can’t really go wrong with that combo, right? But let me tell you – this cake was delicious on another level! And rather grand-looking too, as you achieve quite a height by the time you’ve layered all those decadent things on top of eachother! I also love the surprise of slicing through the glossy white exterior and seeing all those pretty layers.

Certainly not a quick recipe but the cookie and brownie layers can be made in advance and frozen. S’mores lovers – check this recipe out too!

Ingredients:

For the Choc-chip Cookie layer:
200g butter, softened
2ooml white sugar
160ml soft brown sugar
15ml vanilla extract
2 eggs
675ml flour
pinch of salt
300ml chocolate chips

For the Brownie layer:
225g butter, softened
250ml white sugar
250mk brown sugar
15ml vanilla extract
4 eggs
200ml cocoa powder
375ml flour
2,5ml salt

For the Chocolate Ganache:
450g milk chocolate, chopped
375g cream

For the Marshmallow layer:
6 large egg whites, at room temperature
375g white sugar
180ml water
5ml lemon juice
10ml vanilla essence
125ml icing sugar, sifted

Directions:

• Preheat your oven to 180°C. Line 3 x 23cm cake tins with greaseproof paper.
• To make the choc-chip cookie layer, cream together the butter, white sugar, brown sugar and vanilla extract for 3-4 minutes. Add in the eggs, one at a time, mixing well after each addition.
• Gradually mix in the flour and salt, and mix until just combined. Lastly stir in the chocolate chips. Don’t overwork the dough.
• Divide the mixture between the prepared baking tins, using your hands or the bottom of a glass to press the mixture in neatly, smoothing the top. Bake for about 20-25 minutes, or until the cookies are golden brown. Leave to cool in the tin for 10 minutes, then remove to a cooling rack to cool completely.
• While the cookie layer is cooling, make the brownie mixture. Cream together the butter, white sugar, brown sugar and vanilla for 3-4 minutes.
• Beat the eggs together well, then add gradually to the creamed mixture, beating well.
• Sift together the flour, cocoa and salt. Add this to the creamed mixture in 3 additions, mixing until smooth.
• Divide the mixture between 2 x 23cm cake tins (line with greaseproof paper). Bake for about 25 minutes, or until a toothpick inserted into the centre comes out almost clean. It’s ok if there are a few crumbs, as you want the brownies to be soft and rich, but the batter should not be raw.
• Leave to cool in the tins for 10 minutes, the remove to a cooling rack to cool completely.
• Both the cookie and brownie layers can be wrapped in clingfilm and foil, and stored at room temperature for up to 2 days, or frozen for 1 month.
• Chop the chocolate and place in a heatproof bowl. Heat the cream until just starting to bubble on the edges, then pour over the chocolate. Leave for 1 minute, then stir until melted and smooth. You may need to microwave the ganache for a further 15-30 seconds to melt the chocolate completely. Cover and refrigerate, then leave at room temperature for 30 minutes when ready to use.
• For the marshmallow layer, use an electric or stand mixer to beat the egg whites and lemon juice in a heatproof bowl until foamy.
• Heat the sugar and water in a small saucepan until boiling. Use a wet pastry brush to brush any sugar crystals down from the sides of the saucepan.
• Continue cooking until the syrup reaches 115°C on a sugar thermometer. Remove from heat and pour the syrup into the egg whites in a slow, steady stream, whisking continuously at a medium speed. Drizzling the syrup down the sides of the bowl will cause it to set hard before being mixed so ideally you want to aim to pour the syrup close to the whisk/beaters. The trick is not to let the syrup hit the whisk or it will splatter onto you or the sides of the bowl!
• Add the vanilla and keep whisking on a medium-high speed until the meringue mixture until completely cool – this takes about 10 minutes. The mixture will become thick and glossy. Lastly beat in the icing sugar.
• Spoon into a piping bag fitted with a round nozzle. Don’t scrape any unmixed syrup out of the bowl.
• To assemble the cake, place a cookie layer on your serving plate, then spread half of your ganache on top. Next, pipe a thick layer of marshmallow, then place a brownie layer on top of this. Pipe a second layer of marhsmallow, then a cookie layer, then another layer of marshmallow. Next, a brownie layer, another marhsmallow layer, the remaining ganche and lastly a cookie layer.  (In summary the layers are as follows: cookie, ganache, marshmallow, brownie, marshmallow, cookie, marshmallow, brownie, marshamallow, ganache, cookie.
• Use the remaining marshmallow to cover the top and sides of the cake, then smooth the edges with a palette knife. Pipe a circle of meringue kisses around the top edge of the cake and use a blowtorch to toast them. Serve as soon as possible.