These Chocolaty Hot Cocoa Cookies are perfect for Santa! Hot chocolate mix, chocolate chips and dehydrated marshmallows create these chocolaty cookies that have chewy centers with crisp edges.
Chocolaty Hot Cocoa Cookies
Multigrain Cinnamon Apple Pancakes
I'll be honest, I can be a bit of a pancake snob. It's usually the first thing I order when going out for breakfast. Those pancakes better be light and fluffy with a fun mixin' or topping. If it's got all those things I'll be a happy girl for the rest of the day!
My Multigrain Cinnamon Apple Pancakes have all that and more! It's a good feeling to know you're also getting in some healthy nutrients in your morning breakfast, especially when most pancake recipes can be looked at as a treat, and only to be eaten occasionally.
Easy Chili Mac
I've got a no nonsense recipe perfect for those nights you just don't feel like cooking anything complicated. My Easy Chili Mac comes together in just about 30 minutes and feeds a family of 4.
Nutter Butter Layer Cake
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Where are my peanut butter lovers at? If that's you then this Nutter Butter Layer Cake is for you!
Three layers of rich peanut butter layer cake, filled with a fluffy peanut butter filling, reminiscent of those Nutter Butter cookies you might have in your pantry if you're a fan of cookies and peanut butter.
And for the icing on top, I bet you're going to love this Italian meringue peanut butter buttercream. It's light and airy and full of peanut butter flavor you'll probably want to eat it by the spoon full.
Peanut Butter Layer Cake
These rich peanut butter cake layers can be made 3 days in advance. Bake the cake layers, let them cool completely and wrap in plastic wrap and seal in a cake container. You can leave the cakes on the counter at room temperature or in the refrigerator. TIP: I prefer to store them in the refrigerator because a chilled cake is easier to decorate.
Peanut Butter Filling
What I love about this filling is that not only is it super tasty, it's also easy to prepare. Just a bowl and a hand mixer is all you need to mix up this tasty filling for your Nutter Butter Layer Cake.
Italian Meringue Peanut Butter Buttercream
Italian meringue buttercream isn't difficult to make, but it does take some patience and planning. Here are a few tips and tools that I find very helpful:
- A stand mixer is super helpful for making Italian meringue buttercream. You'll need to beat the meringue for a good 12 minutes or until it's come to room temperature.
- Make sure your egg whites are free of egg yolk or your egg whites won't whip up properly.
- A candy or fry thermometer is a must!
- Your butter needs to be at room temperature.
- Your meringue should also be at room temperature before adding the butter 1 tablespoon at a time.
- The buttercream should be as smooth as possible. I sometimes let the mixer run on low speed the last minute or 2 to remove as many air bubbles as possible.
What Is A Crumb Coat?
A crumb coat is a thin layer for buttercream that catches loose crumbs and seals in the cakes moisture. It also creates a great base to start cake decorating from.
Cake Assembly
- Center one cake layer on an 8-inch round cake board and place on a cake turntable.
- Fit a piping bag with a coupler and fill with buttercream.
- Pipe a buttercream dam around the edge of the cake.
- Spread 1 cup of the filling in the center and smooth evenly until it reaches the buttercream dam.
- Place second cake layer on top and pipe another buttercream dam around the edge of the cake.
- Spread 1 cup filling over the top until it the filling reaches the buttercream dam.
- Place the third cake layer on top bottom side up.
Baking and Cake Decorating Tools
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 1 cup liquid measuring cup
- Hand mixer
- Candy thermometer
- 8-inch round cake board
- Cake turntable
- Piping bags
- 8-inch round acrylic disc
- Parchment paper
- Cake scraper
- Ateco piping tip #827
- Nutter Butter cookies, for garnish
- Roasted peanuts, for garnish
Cake Baking Schedule
- Day 1: Bake cake layers.
- Day 2: Prepare filling, buttercream, assemble and serve.
Make Ahead
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in the refrigerator or at room temperature.
Peanut butter filling is best made the day of assembly.
Peanut butter buttercream is best made the day of assembly.
Let's Connect
The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!
Suggested Recipes
Adapted from Life Love and Sugar by Lindsay Conchar
Nutter Butter Layer Cake
Yield:
12
Prep Time:
1 hour 30 minutes
Cook Time:
20 minutes
Total Time:
1 hour 50 minutes
Three layers of peanut butter cake filled with a fluffy peanut butter filling and frosted with a light and airy Italian meringue peanut butter buttercream.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 1 cup liquid measuring cup
- Hand mixer
- Candy thermometer
- 8-inch round cake board
- Cake turntable
- Piping bags
- 8-inch round acrylic disc
- Parchment paper
- Cake scraper
- Ateco piping tip #827
- Nutter Butter cookies, for garnish
- Roasted peanuts, for garnish
PEANUT BUTTER CAKE
- 2 ½ cups (12.5 ounces) all purpose flour
- 2 ¾ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (1/2 cup) unsalted butter, at room temperature, about 68 degrees
- ¾ cup (5.25 ounces) granulated sugar
- ¾ cup (5.25 ounces) light brown sugar, loosely packed
- ¾ cup creamy peanut butter
- ½ cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- ½ cup (4 fluid ounces) whole milk, at room temperature
- ¼ cup (2 fluid ounces) water
PEANUT BUTTER CREAM FILLING
- 12 tablespoons unsalted butter, at room temperature, about 68 degrees
- 2/3 cup creamy peanut butter
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (8 ounces) powdered sugar, sifted
PEANUT BUTTER BUTTERCREAM
- 7 large egg whites
- ¼ teaspoon cream of tartar
- 1 ¾ (7 ounces) cups granulated sugar
- 1/3 (2.6 ounces) cup water
- 32 tablespoons (2 cups) unsalted butter, cut into tablespoon sized pieces, at room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- ¾ cup creamy peanut butter
Instructions
CAKE
- Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick spray and set aside.
- In a large bowl, add the flour, baking powder and salt and whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar and peanut butter until fluffy, about 5 minutes.
- Add sour cream and vanilla extract and mix until combined. Add the eggs one at a time mixing until just combined, scraping down the sides of the bowl as needed.
- In a 1 cup liquid measuring cup, combine the milk and water.
- Add half of the dry ingredients in to the mixer bowl with the butter mixture and mix until combined. Add the milk mixture and mix on low speed to combine. Add the remaining dry ingredients and mix on low speed until just combined. Using a rubber spatula, give the batter a few stirs by hand and divide among the prepared cake pans.
- Bake cakes for 20 to 23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating the pans about halfway through baking.
- Let the cakes cool in their pan for 5 minutes on cooling racks. Then, invert cakes onto cooling rack to cool completely.
PEANUT BUTTER CREAM FILLING
- In a large bowl, mix the butter, peanut butter, honey, vanilla and salt with a hand mixer on low speed to combine. Add the powdered sugar a little at a time. Once all the powdered sugar has been incorporated, increase the mixer speed to medium speed and beat until the cream is light and airy, about 5 minutes, scraping down the sides of the bowl as needed.
PEANUT BUTTER BUTTERCREAM
- In the stainless steel bowl of a stand mixer, with the whisk attachment attached, pour the egg whites and cream of tartar in the bowl and mix on low speed until frothy, about 2 to 3 minutes. Slowly add ¼ cup of the granulated sugar on increase the mixer speed to medium-high. Beat until soft peaks form, about 30 seconds.
- In a small saucepan, add the remaining 1 ½ cups sugar and water. And stir to combine. Attach a candy thermometer to the saucepan and heat mixture over high heat until it reaches 180 degrees, about 5 minutes. Continue to cook until the syrup reaches 240 degrees, about 2 minutes more.
- Once the syrup reaches 240 degrees, with the mixer on low speed carefully pour the syrup in the meringue in the mixer bowl, Increase speed high beat meringue for about 12 minutes or until the mixer bowl is room temperature. Switch out the whisk attachment for the paddle attachment and mix on low speed adding the butter one piece at a time. Once all the butter has been incorporated, increase the speed to medium and beat until the buttercream is thick and fluffy, about 1 minute. Reduce the speed to low and add the vanilla extract and salt. Add in the peanut butter and mix to combine.
ASSEMBLE
- Center one cake layer on an 8-inch round cake board and place on a cake turntable. Fit a piping bag with a coupler and fill with buttercream. Pipe a buttercream dam around the edge of the cake. Spread 1 cup of the filling in the center and smooth evenly until it reaches the buttercream dam. Place second cake layer on top and pipe another buttercream dam around the edge of the cake. Spread 1 cup filling over the top until it the filling reaches the buttercream dam. Place the third cake layer on top bottom side up.
CRUMB COAT
- Spread a thin layer of frosting on the top and sides of the cake. Chill in the freezer for about 10 to 15 minutes, or in the refrigerator for 30 minutes.
DECORATE
- Apply a generous amount of buttercream on top of the chilled cake and spread the buttercream with an offset cake spatula over the top in an even layer. Line an 8-inch acrylic disc with parchment paper. Place the lined acrylic disc on top of the cake (parchment side down) making sure the disc lines up with the bottom cake board.
- Apply more buttercream to the sides of the cake and spread buttercream over the sides evenly. Gently place a cake scraper on the bottom cake board and top acrylic disc and carefully rotate the cake turntable to remove excess buttercream and to smooth out. Place the excess buttercream back into the bowl to be reused again if needed. Fill in any gaps with more buttercream and continue to smooth the sides of the cake with the cake scraper. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disc.
- Carefully insert a small offset cake spatula under the disc but over the parchment paper and slowly rotate the cake turntable until the acrylic disc releases. Carefully peel off the parchment paper. Fill in any gaps with more buttercream and clean the edges up with a toothpick.
- Fit a piping bag with Ateco piping tip #827 and fill with remaining buttercream. Pipe swirls on the outer edges of the cake, alternating with cookies. Sprinkle with roasted peanuts and serve.
Notes
Assembled cake can be stored at room temperature for up to 1 day in an airtight cake container. Or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 1103Total Fat: 83gSaturated Fat: 39gTrans Fat: 2gUnsaturated Fat: 36gCholesterol: 213mgSodium: 951mgCarbohydrates: 77gFiber: 4gSugar: 42gProtein: 19g
*Nutrition information is an estimate and will vary.*
Chocolate Peanut Butter Cupcakes
Do you love the flavor combination of chocolate and peanut butter? If so, I've got a real treat for you this week! These Chocolate Peanut Butter Cupcakes are what dreams are made of! The dark cocoa powder provides a rich and dark chocolate cupcake that surely packs a lot of chocolate flavor in every bite. Balanced with an incredibly light and airy peanut butter Italian meringue buttercream will make you want to eat this buttercream by the spoonful!
Oh and last but not least, the cutest little cupcake topper you ever did see...a mini Reese's peanut buttercup decorated to look like a mini cupcake on top.
...
Chimi Chicken and Yellow Rice Bowls
Talk about a bright and flavorful meal, this one has it all. Taco seasoned chicken breast, roasted onions and poblano peppers sitting on a colorful bed of rice and topped with an easy tomato salsa and chimichurri.
But don't let the long list of ingredients fool you. This recipe comes together in under 1 hour and while that might sound like a lot of time to make dinner, the flavors in this dish are definitely worth the little bit of time this meal takes to prepare.
...
Cherry Chocolate Chip Cake
This super fun Cherry Chocolate Chip Cake has 3 layers of fluffy white cake, baked with cherries and mini chocolate chips inside. Next I covered and filled the cake with a rich but light chocolate whipped ganache. As an added bonus I topped the frosted cake with a chocolate drip that adds more chocolate impact to the overall cake. For the final touch I added some bright and sweet maraschino cherries and a few sprinkles of mini chocolate chips.
...
Mixed Berry Scones with Sugar Drizzle
Breakfast or dessert whatever you choose, these tender Mixed Berry Scones with Sugar Drizzle are the perfect accompaniment with your morning coffee or for late night snacking.
...
Baja Mahi Mahi
This recipe will have dinner on your table in about 30-45 minutes. I've been trying to add a little more fish and fresh veggies in my diet lately. And I love that fish cooks pretty quickly. I seasoned the mahi mahi with a simple spice blend of turmeric and cumin, and a salsa made with just tomatoes, cilantro, scallions and lime juice. Served along side an easy to make and beautiful jasmine rice and topped with crema, I think this Baja Mahi Mahi definitely deserves a spot on your weeknight meal rotation!
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S'mores Chocolate Chip Cookies
S'mores just makes me think of summer. I've already made a S'mores Layer Cake so why not S'mores Chocolate Chip Cookies! I took my favorite classic...the chocolate chip cookie, and added browned butter, graham cracker crumbs, chocolate chips and of course mini marshmallows! I'm making this cookie the official cookie of summer!
...
Chocolate Peanut Butter Layer Cake
Here's what your getting yourself into with this Chocolate Peanut Butter Layer Cake! I'm talking about 4 layers of homemade moist chocolate cake, filled and frosted with peanut butter buttercream, topped with a chocolate drip and garnished with chocolate peanut butter candy. Yum right? Check out the details below!
...
S'mores Layer Cake
Recipe updated 8/12/2022
This S'mores Layer Cake is ridiculously good, with three tall layers of graham cracker cake that's filled with chocolate fudge filling and frosted with marshmallow frosting you really can't go wrong.
This cake is truly a tribute to summertime campfires in cake form!
Graham Cracker Cake
- All-purpose flour: has a higher protein content than cake flour which makes it a great choice for cakes that require more structure.
- Graham cracker crumbs: adds flavor to this cake.
- Baking powder: is a mixture of baking soda and cornstarch. Baking powder works when it comes into contact with liquid and again when it comes into contact with heat. 📌Once a can of baking powder is opened, it will lose its effectiveness after 6 months.
- Salt: helps bring out the sweetness in the cake.
- Ground cinnamon: adds flavor.
- Unsalted butter: helps with the texture of the cakes crumb as well as the flavor.
- Granulated sugar: is the perfect choice for baking since it incorporates well into cake batters and helps aerate the butter in the creaming process.
- Light brown sugar: is granulated sugar with molasses added to it. It produces a deep caramel flavor in your baked goods
- Honey: sweetens and flavors the cake but also helps to keep it moist.
- Eggs: bind, thicken, emulsifies and leavens.
- Vanilla extract: helps bring out the flavors of the cake.
- Whole milk: thins out the cake batter and helps produce a cakey crumb as the liquid creates steam in the oven. Milk also helps with gluten development when it interacts with the flour. 📌Always use whole milk when baking since it tenderizes the crumb and weakens gluten just enough for the cake to have structure.
Fudge Filling
This Fudge Filling comes together quickly and adds a punch of chocolate sweetness.
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter on medium speed until smooth. Reduce the mixer speed to low and add the powdered sugar, cocoa, salt, vanilla extract, cream and mix until combined.
- Increase the mixer speed to medium and mix until the filling is light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the cooled melted chocolate and mix until smooth and combined.
Marshmallow Frosting
Okay this Marshmallow Frosting is probably my favorite component to this cake. The frosting is super light and fluffy, just like a marshmallow and it's all made from scratch! No jarred marshmallow fluff here and it's easier to make than you think!
- Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand.
- Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
- Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes.
- Increase the speed to medium and beat for another 2 minutes.
- Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.
Crumb Coating
Applying a thin layer of frosting helps hold in the loose crumbs and prevents the cake crumbs from getting into the final coating of frosting. Once the cake has chilled it also gives you a nice base to start decorating your cake on.
Icing the Cake
- Line an acrylic disc with parchment paper by spreading a small amount of frosting to the disc for the paper to stick to.
- Spread a large amount of buttercream on top of the cake in an even layer. You should have excess frosting hanging off the sides.
- Place the disc (parchment side down) on the top of the cake, making sure it lines up with the bottom cake board.
- Apply more frosting to the sides of the cake making sure there’s enough to cover the bottom cake board.
- Press a cake scraper against the bottom cake board and the acrylic disc and rotate the cake turntable to smooth out the sides. Chill the cake in the refrigerator for 15 minutes.
Graham Cracker Crumb Garnish
I recommend using whole graham crackers and processing them into crumbs with a food processor or in a zip top bag using a rolling pin to make crumbs. The premade graham cracker crumbs are usually stale and not fresh. And after all this work you want your cake to be as fresh as possible.
How To Apply Graham Cracker Crumbs
Over a rimmed baking sheet, apply graham cracker crumbs on the bottom edge of the cake, by picking the cake up with one hand and apply the graham cracker crumbs with the other hand. Chill the cake in the refrigerator while you prepare the chocolate drip.
Chocolate Drip Tips
- Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
- Make sure the chocolate is the right temperature. It should be fluid but not warm.
- Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it's too hot. If the drips clump, it's too cold.
- For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
- Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.
Cake Decorating Tools
- 8-inch round cake board
- Cake turntable
- Piping bags
- Coupler or round piping tip
- 8-inch round acrylic disc
- Cake scraper
- Rimmed baking sheet
- Small offset spatula
- Wilton piping tips #1M, 4B, #12 #17
- Kitchen torch
S'mores Layer Cake Baking Schedule
- Day 1: Make graham cracker cake layers.
- Day 2: Prepare filling, frosting, assemble and decorate.
Make Ahead
- Cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
- Filling is best made the day of assembly.
- Marshmallow frosting is best made the day of assembly.
Let's Connect
The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!
Suggested Recipes
Adapted from Layered by Tessa Huff and Sweetapolita by Rosie Alye
S'mores Layer Cake
Yield:
12
Prep Time:
2 hours
Cook Time:
35 minutes
Additional Time:
1 hour
Total Time:
1 hour
Three layers of graham cracker cake, filled with fudge filling, frosted with marshmallow frosting and garnished with graham cracker crumbs, chocolate drip and toasted marshmallow piping.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Non stick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Piping bags
- Coupler or round piping tip
- 8-inch round acrylic disc
- Cake scraper
- Rimmed baking sheet
- Small offset spatula
- Wilton piping tips #1M, 4B, #12 #17
- Kitchen torch
GRAHAM CRACKER CAKE
- 3 1/3 cups (16 ounces) all-purpose flour
- 1 cup (3.9 ounces) finely processed graham cracker crumbs
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon ground cinnamon
- 1 2/3 cups (13.2 ounces/3 1/3 sticks) unsalted butter, at room temperature, about 65 degrees
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 1 cup (7.1 ounces) light brown sugar
- 1/2 cup (5.3 ounces) honey
- 6 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup whole milk
CHOCOLATE FUDGE FILLING
- 1/2 cup (8 tablespoons/4 ounces) unsalted butter, at room temperature, about 65 degrees
- 2 cups (8 ounces) powdered sugar, sifted
- 3 tablespoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 6 ounces semi sweet chocolate, melted and cool to about 85 degrees
MARSHMALLOW FROSTING
- 8 large egg whites
- 1 1/2 cups (10.5 ounces) granulated sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
CHOCOLATE DRIP
- 6 ounces semisweet chocolate, chopped
- ¾ cup (6 fluid ounces) heavy cream
- ¼ cup (4 tablespoons) unsalted butter
Instructions
GRAHAM CRACKER CAKE
- Adjust and oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
- In a medium bowl, whisk to gather the flour, graham cracker crumbs, baking powder, salt and cinnamon and set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter, sugars and honey on medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the eggs one at a time mixing after each addition. Add the vanilla extract and mix until combined.
- With the mixer on low speed, slowly add the dry ingredients in the additions, alternating with the milk in 2 additions, mixing until just combined. Give the batter a few stirs by hand with a rubber spatula.
- Divide the batter among the prepared cake pans and bake for 35 to 40 minutes, or until a skewer inserted in to the centers of the cakes comes out with a few moist crumbs attached, rotating the pans halfway through baking.
- Let the cakes cool in their pans for 30 minutes on wire racks. Invert cakes on cooling racks to cool completely, about 2 hours.
CHOCOLATE FUDGE FILLING
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter on medium speed until smooth. Reduce the mixer speed to low and add the powdered sugar, cocoa, salt, vanilla extract, cream and mix until combined. Increase the mixer speed to medium and mix until the filling is light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the cooled melted chocolate and mix until smooth and combined.
MARSHMALLOW FROSTING
- Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand. Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
- Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes. Increase the speed to medium and beat for another 2 minutes. Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.
ASSEMBLE
- Place once cake layer on a cake board and place on a cake turntable. Fill a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup marshmallow frosting. Pipe a frosting dam around the edge of the cake. Spread 2/3 cup of the chocolate filling on top in an even layer until it reaches the frosting dam. Place a second layer of cake on top and pipe another frosting dam around the cakes edge. Spread the another 2/3 cup of chocolate filling in an even layer on top until it reaches the dam. Place remaining cake layer on top.
CRUMB COAT
- Frost the top and sides of the cake with a thin layer of marshmallow frosting, creating a crumb coat. Refrigerate the cake for about 15 minutes.
FROSTING THE CAKE
- Line an acrylic disc with parchment paper by spreading a small amount of frosting to the disc for the paper to stick to. Spread a large amount of buttercream on top of the cake in an even layer. You should have excess frosting hanging off the sides. Place the disc (parchment side down) on the top of the cake, making sure it lines up with the bottom cake board.
- Apply more frosting to the sides of the cake making sure there’s enough to cover the bottom cake board. Press a cake scraper against the bottom cake board and the acrylic disc and rotate the cake turntable to smooth out the sides. Chill the cake in the refrigerator for 15 minutes.
GRAHAM CRACKER CRUMB GARNISH
- Over a rimmed baking sheet, apply graham cracker crumbs on the bottom edge of the cake, by picking the cake up with one hand and apply the graham cracker crumbs with the other hand. Chill the cake in the refrigerator while you prepare the chocolate drip.
CHOCOLATE DRIP
- Place chocolate and butter in a medium heat proof bowl.
- In a small saucepan, bring cream to a simmer over medium heat. Pour hot cream over the chocolate and butter and stir until melted. Let cool for 20 minutes before using.
- Remove the cake from the refrigerator and with a small offset spatula, remove the acrylic disc by placing the spatula under the disc and rotate the turntable until the disc releases. Peel off the parchment paper and fill in any gaps with more frosting if needed. (Because this frosting is light and billowy you will not get super sharp edges.)
- Once your chocolate drip is ready, pour the chocolate drip over the sides of the cake with a spoon, piping bag or squeeze bottle. Fill the center with more chocolate drip and use a cake spatula to cover the top completely, joining the chocolate on the outer edges. Chill the cake for 15 minutes before adding decoration to the top of the cake. Fit piping bags with piping tips #1M, #4B, #12 and #17 And fill with remaining marshmallow frosting. Pipe marshmallow frosting in a decorative pattern on the top and side of the cake using a combination of piping tips. Using a kitchen torch, lightly toast the marshmallow piping. Carefully transfer the cake to a cake pedestal and sprinkle some graham cracker crumbs and mini marshmallows over the top of the cake and serve.
Notes
Cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
Filling is best made the day of assembly.
Marshmallow frosting is best made the day of assembly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 527Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 131mgSodium: 635mgCarbohydrates: 73gFiber: 3gSugar: 37gProtein: 12g
*Nutrition information is an estimate and will vary.*