S'mores Cake
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ¾ cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil (I used peanut oil)
  • 1 cup hot coffee
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 recipe Graham Cracker Layer
  • 1 recipe Chocolate Ganache
  • 1 recipe Marshmallow Frosting
  1. Make one recipe Graham Cracker Layer (see below)
  2. Heat the oven to 350 F.
  3. Grease and flour two 9-inch round pans. (I use parchment on the bottom of the pan and spray it and the sides of the pan with Baker's Joy.)
  4. Divide the graham cracker mixture evenly into both pans, reserving 2 tablespoons for decorating the cake if desired. Press firmly.
  5. In a large mixing bowl, sift together dry ingredients.
  6. Add oil, coffee and milk and mix at medium speed for 2 minutes.
  7. Add the eggs and vanilla, and beat for 2 more minutes. Expect the batter to be thin.
  8. Pour into prepared pans. Bake for about 30-35 minutes, or until a toothpick comes out clean when inserted in the middle.
  9. ***While cake is baking, make your ganache! See below for the recipe.***
  10. Cool in pans on racks for 15 minutes and then turn out and cool completely on racks.
  11. To assemble, place one cake on a plate or cake board, graham cracker side up. Spread with ganache. Place the second layer over the first, graham cracker side down. Frost sides with ganache and pipe around the top and bottom.
  12. Fill the top with marshmallow frosting (see recipe below) and sprinkle with reserved graham cracker mixture.
  13. Decorate with marshmallows, Hershey bars, and pieces of graham cracker if you wish.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1235