Chapter 4

Cakes & Pies

Be it a tall, tiered, marshmallow-filled layer cake; an incredibly creamy, chocolate-topped cheesecake; or a dark chocolate decadent pie, you’ll find this chapter a source of go-to s’mores desserts. Easy to put together, the recipes in this chapter are ideal for transporting to potlucks, community events, or fun family picnics, and all of them will garner you rave reviews and applause.

Feel free to make these recipes your own by changing up the ingredients to suit your tastes: substitute dark chocolates for milk chocolates; add marshmallows versus fluff; toast, or don’t toast; and use cinnamon or chocolate grahams instead of the traditional honey graham. The choices are yours!

S’mores Coffee Cake

Thanks to the multiple layers and the dripping marshmallow, this cake is a visual and delectable delight. It’s a wonderful and welcome addition to your morning cup of coffee.

Yields: 1 Bundt cake

INGREDIENTS

For the Cake

21⁄2 cups all-purpose flour

1⁄2 cup graham cracker crumbs

3⁄4 cup sugar

1⁄2 cup light brown sugar

1⁄2 cup butter, softened

3⁄4 cup milk

1⁄4 cup heavy whipping cream

2 large eggs

1 tablespoon baking powder

1⁄4 teaspoon salt

For the Filling

1⁄4 cup butter, softened

3⁄4 cup light brown sugar

1⁄4 cup all-purpose flour

11⁄2 cups chocolate chips

1 cup quick oats

Simple Marshmallow Syrup (see Chapter 11), to top

  1. Preheat the oven to 350°F. Prepare a Bundt pan with nonstick cooking spray. Set aside.
  2. To make the cake batter: Combine the flour, graham cracker crumbs, sugars, butter, milk, cream, eggs, baking powder, and salt in the bowl of a stand mixer. Beat on low to medium speed until nicely combined, about 2–3 minutes.
  3. To make the filling: In a separate bowl, combine the butter, sugar, and flour until crumbly; stir in the chocolate chips and oats.
  4. Pour half of the cake batter into the prepared Bundt pan, rapping on the counter to level. Top with half of the filling. Repeat with the remaining batter, and lastly, the remaining filling.
  5. Bake for 50–60 minutes, until set. Pour syrup over the top once the cake is cooled.

S’mores Layer Cake

Tall, thick, and luxurious, this rustic cake is beautiful and delicious. No need for fancy piping work; let the marshmallow icing swirl and stand center stage.

Yields: 1 (9") layer cake

INGREDIENTS

1 cup hot, strong coffee

6 ounces chocolate chips

3⁄4 cup cocoa powder

1 cup buttermilk

3⁄4 cup vegetable oil

21⁄4 cups granulated sugar

4 whole eggs

1 egg yolk

1 tablespoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1⁄2 teaspoon baking powder

1 teaspoon salt

6 cups Marshmallow Frosting (see Chapter 11), to ice

2 cups graham cracker crumbs, to layer

  1. Preheat the oven to 325°F. Grease and flour 3 (9") cake pans. Set aside.
  2. In a medium bowl, combine the coffee and chocolate chips. Allow to set for 1–2 minutes to allow the chocolate to soften. Whisk until smooth. Add the cocoa powder and whisk until fully incorporated. Whisk the buttermilk, oil, sugar, whole eggs, yolk, and vanilla extract into the mixture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the liquids into the flour mixture and whisk until smooth.
  4. Evenly distribute the batter into the 3 prepared cake pans. Bake for 25–30 minutes or until the center springs back when touched lightly. Cool completely on wire racks.
  5. Top each layer with 1–2 cups Marshmallow Frosting. Sprinkle 1 cup of graham cracker crumbs between each of the first 2 layers. Top with the remaining Marshmallow Frosting. Toast with a kitchen torch if desired.

Dark Chocolate S’mores Pie

This pie features layer upon layer of chocolate, including a chocolate crust; this is for the chocolate lovers in your life! A smooth, dark, creamy filling is topped with toasted marshmallows and a sprinkle of graham to create a deliciously unique s’mores experience.

Yields: 1 (9") pie

INGREDIENTS

1 cup sugar

1⁄4 cup cornstarch

1⁄4 teaspoon salt

21⁄2 cups milk

1⁄2 cup half-and-half

3 ounces bittersweet chocolate, chopped

4 egg yolks, lightly beaten

3 tablespoons butter

2 teaspoons vanilla extract

1 prepared chocolate pastry shell or pie crust

2 cups marshmallows

Graham cracker crumbs, as desired

  1. In a large saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the milk, half-and-half, and chocolate. Cook over medium-high heat until thickened and bubbly, roughly 5–8 minutes, stirring constantly. Reduce the heat to low and cook 2 minutes longer. Remove from heat.
  2. Place the yolks in a small bowl; whisk a small amount of the hot filling into the yolks. Pour the mixture into the pan, stirring constantly. Bring to a simmer; cook and whisk 2–3 minutes longer. Remove from the heat.
  3. Carefully stir in the butter and vanilla, then spoon the mixture into the pastry shell. Allow to cool to room temperature, then refrigerate for at least 3 hours or overnight. Top with marshmallows. Use a kitchen torch to toast, if desired. Sprinkle graham crumbs over the top for garnish.

Crustless S’mores Cheesecake

There is no dessert more universally loved than cheesecake, and with very good reason: Cheesecake is incredible. This recipe is especially decadent with the addition of Chocolate Ganache (see Chapter 11) and toasted marshmallows, creating the s’mores flavor we all know and love.

Yields: 1 (8") cheesecake, or 12 single servings

INGREDIENTS

3 (8-ounce) packages cream cheese, at room temperature

11⁄3 cups sugar

3 tablespoons cornstarch

1 tablespoon vanilla extract

1⁄4 teaspoon sea salt

2 large eggs

1⁄4 cup heavy whipping cream

1⁄3 cup sour cream

1⁄2 cup Chocolate Ganache (see Chapter 11)

1⁄4 cup graham cracker crumbs

Marshmallows, as needed

  1. Preheat the oven to 325°F and grease or butter an 8" cake pan. Place a round of parchment paper on the bottom. Spray the pan and the parchment with nonstick cooking spray.
  2. Place 1 (8-ounce) package of the cream cheese, 1⁄2 cup of the sugar, and the cornstarch in the bowl of a stand mixer. Beat on low speed until creamy, about 3 minutes, then beat in the remaining packages of cream cheese.
  3. Increase the mixer speed to high and beat in the remaining sugar; then beat in the vanilla and salt. Blend in the eggs one at a time, beating only until completely blended. Be careful not to overmix the batter. Slowly mix in the cream and sour cream until just combined.
  4. Pour the batter into the prepared pan. Place the pan in a large shallow dish containing hot water; make sure the water comes about halfway up the sides of the cake pan. Bake the cheesecake until the top is lightly browned and the center is set, about 1 hour. Allow to cool in the oven with the door propped open. Once cooled, remove to the refrigerator to chill completely, at least 4 hours or overnight.
  5. Before serving, remove the cheesecake from the pan and place onto a platter or cake plate. Top the cheesecake with the ganache. Sprinkle graham cracker crumbs atop the ganache or around the serving plate.
  6. Finally, top the cheesecakes with marshmallows, and toast with a kitchen torch or quickly under the broiler. Serve and enjoy!

INDIVIDUAL CHEESECAKES

This recipe is wonderful when adapted for single servings. If you want individual cheesecakes, use a silicone mold that has 12 cavities and fill each nearly full. Do not use a water bath if making individual cheesecakes, and bake roughly 25 minutes or until lightly browned. Once cooled completely, top with spoonfuls of ganache and a sprinkling of graham cracker crumbs, then garnish with toasted marshmallows.

S’mores Puff Pastry Mini Tarts

The simplicity of this recipe makes it ideal for those lazy Sunday dinners when you just want a quick and stress-free dessert to feed the family. Pop the puff pastry crusts in the oven, stir in some graham cracker crumbs to your prepared chocolate pudding, and top with a dollop of marshmallow frosting. S’mores in delicious pop-able pie bites!

Yields: 24 mini tarts

INGREDIENTS

2 puff pastry sheets, thawed

1⁄2 cup graham cracker crumbs

1 recipe Chocolate Pudding (see Chapter 11)

2 cups Marshmallow Frosting (see Chapter 11)

  1. Preheat the oven to 425°F. Prepare a mini cupcake tin or mini brioche pan with nonstick cooking spray. Set aside.
  2. Roll out 1 sheet of puff pastry; use a round biscuit cutter to cut out 12 circles of dough. Press each into the prepared baking pan. Poke holes into each crust with a fork. Repeat the entire process with the second sheet of dough.
  3. Bake crusts for 15–20 minutes, or until golden brown. Remove from the oven and use your fingers or the back of a small spoon to press the puffed crusts back into the pan, creating a cavity for the filling.
  4. Stir the graham cracker crumbs into the pudding. Set aside.
  5. Once the crusts are cooled, fill each with a large spoonful of pudding, then top with a dollop of frosting. Toast the frosting, if desired.