This cake is a homemade graham cracker cake, with a delightful chocolate ganache center, and a marshmallow fluff icing. The result is thick, delicious, and great for the entire family!
- 2 Square Cake Pans
- Electric Mixer
- 2 Mixing Bowls
- Rubber Spatula
- Parchment Paper
Preparation - 1 hour, 30 minutes
Cooking - 30 minutes
1 1/2 cup All Purpose Flour
1 1/2 cup Graham Crackers (finely chopped)
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Sea Salt
1 cup (2 sticks) Unsalted Butter
1 cup Brown Sugar
1/2 cup White Sugar
4 Large Eggs
1 cup Buttermilk
1/2 cup Chopped Chocolate
2 tsp Chocolate Vanilla Infusion
3/4 cup Heavy Whipping Cream
2 cups Chopped Chocolate
Marshmallow Fluff (Store bought or homemade)
1. Preheat the oven to 350F. Lightly grease and flour the cake pans, and then line with parchment paper.
2. In a medium mixing bowl, whisk the flour, graham crackers, salt, baking powder, and baking soda until combined well.
3. Using the electric mixer and a large bowl, beat the butter until smooth.
4. Add the sugars to the butter, and mix on medium until light and fluffy.
5. Add the eggs one at a time, making sure each egg is mixed in well before adding the next one. Add the Chocolate Vanilla Infusion, mixing well.
6. Alternate between adding flour and buttermilk to the batter, beginning and ending with the flour. (The best method is three steps of flour, two steps of buttermilk). Mix well each time.
7. Mix in the 1/2 cup chopped chocolate.
8. Spread the batter evenly into the prepared pans. Smooth the top with a spatula and tap the pan gently to even the batter.
9. Place the pans in the center rack of the oven, and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
10. Place the pans on a wire rack for 15 minutes to cool.
11. Pop the cakes out of the pans, and place them on the wire rack to cool further.
1. Heat the heavy cream to a simmer, just below boiling.
2. In a small bowl, combine the cream and chocolate, mixing lightly.
3. Cover with plastic wrap for 2 minutes.
4. Uncover and mix the cream and chocolate until smooth. (If chocolate chunks remain, you can microwave this in short, 15 second bursts, and mix each time).
5. Place the ganache in the fridge until thickened, but soft, stirring occasionally.
6. Using the electric mixer, beat the thickened ganache until fluffy.
1. Once the cake is completely cooled, frost each layer with the ganache. Place one layer on top of the other, and place cake in fridge to set.
2. Frost the outside of your cake with the marshmallow fluff. If desired, use a flambe torch to lightly brown the marshmallows to taste.
3. Serve at room temperature and enjoy!