S’Mores Cake

There’s something wonderfully homey and yet still special about the familiar flavors of s’mores. And there’s no denying that they definitely make you want some more! This gorgeous cake uses ground graham crackers, cinnamon, and honey to really nail that taste, plus a layer of chocolate ganache and fluffy marshmallow meringue icing to evoke the classic campfire treat.

MAKES two 9-inch layers; serves 10 to 20

INGREDIENTS

3⅓ cups (450g/16oz) all-purpose flour

1 cup (110g/3.9oz) finely processed graham cracker crumbs

1 tablespoon baking powder

1½ teaspoons salt

1½ teaspoons ground cinnamon

1⅔ cups/3⅓ sticks (376g/13.2oz) unsalted butter, at room temperature

1 cup plus 2 tablespoons (225g/8oz) granulated sugar

1 cup (200g/7.1oz) light brown sugar

½ cup (150g/5.3oz) honey

6 eggs

1 tablespoon pure vanilla extract

¾ cup (180g/6.3oz) whole milk

Chocolate Ganache, cool but not stiff

Marshmallow Meringue Icing

1. Preheat the oven to 325°F. Grease and flour two 9-inch cake pans. Line the bottoms with rounds of parchment paper.
2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
3. In a stand mixer with the paddle, cream the butter, both sugars, and honey on medium speed until very light and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl and the paddle.
4. Reduce the mixer speed to low and add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix for 30 seconds. Scrape down the sides and bottom of the bowl.
5. With the mixer speed on low, slowly add the flour/graham cracker mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients, until just barely incorporated. Remove the bowl from the mixer. Finish mixing with a rubber spatula by folding and scraping the bowl until you no longer see streaks of flour. Scrape down the sides and bottom of the bowl.
6. Evenly divide the batter between the prepared pans. Bake for 35 to 40 minutes, or until the tops spring back when touched in the center and a cake tester inserted in the center comes out clean.
7. Let the cakes cool in the pans for 30 minutes. Transfer the cakes to a cooling rack to cool completely.
8. Place 1½ cups of the ganache in a mixer bowl and beat on medium speed for 3 to 5 minutes, forming slight peaks with a mousse-like texture. Set the whipped ganache aside.
9. Place ½ cup of the chocolate ganache in a heatproof glass bowl. Heat in the microwave in 30-second increments, stirring until the ganache is pourable but not hot. Pour the ganache into a plastic squeeze bottle or a plastic bag with a small hole cut in the corner. Set aside while icing the cake.
10. To assemble and decorate the cake, place one cake layer top side up on a cake turner. Use an icing wand to evenly spread the whipped ganache to the edges. Add the second cake layer top side up. Using an icing wand, spread the meringue icing over the top and sides of the cake, smoothing it as you go.
11. To finish, drizzle the pourable ganache in a crosshatch pattern all over the top of the cake, letting the excess drip down the sides.
    

    Drizzling ganache over the top of the cake.

    

    Drizzling more ganache after giving the cake a quarter turn.

12. To create the beautiful horizontal swipe pattern in the photo, spin the cake turner and, starting at the bottom of the cake, gently press a small cake icing wand into the meringue icing.
    

    Pressing the icing wand into the meringue.

13. Twirl the cake stand with one hand while moving the wand up to the top of the cake. While spinning the cake turner again, move the wand to the center of the cake, lifting the wand when you hit the center.
    

    Reaching the center and lifting the wand.