Flame-Kissed S'Mores Drip Cake
Indulge in the ultimate campfire classic transformed into a magnificent cake! The Flame-Kissed S'Mores Drip Cake features layers of velvety chocolate cake, generously filled and frosted with a rich marshmallow buttercream that nods to the gooey goodness of s'mores. Topped with luxuriously drippy dark chocolate ganache and crowned with toasted meringue peaks, this dessert not only delivers on flavor but also creates an impressive showpiece for your gatherings. Delight in every slice as it captures the essence of summer nights spent by the fire, with no camping required!
N/A
Servings
352
Calories
14
Ingredients
Ingredients
Chocolate cake mix
1 (Store-bought, prepared according to the package instructions (for three 8-inch layers))
Unsalted butter
1 cup (Softened)
Shortening
1 cup (Softened)
Marshmallow cream
1 cup
Salt
1/4 teaspoon
Vanilla extract
2 teaspoons
Powdered sugar
1 lb
Milk
2-3 tablespoons (As needed for frosting consistency)
Cocoa powder
1 tablespoon
Graham cracker crumbs
1/2 cup (Plus 2 tablespoons for garnish)
Egg whites
2 large
Granulated sugar
1/2 cup
Semi-sweet chocolate chips
1/4 cup
Heavy cream
1/4 cup (For ganache)
Instructions
1
Prepare three layers of chocolate cake using a store-bought mix, following the package instructions for baking in 8-inch cake pans. Allow the cakes to cool completely. Once cool, use a serrated knife to trim any domed tops for an even stacking.
2
To create the marshmallow buttercream, beat softened unsalted butter and shortening in a medium bowl until smooth and creamy. Blend in marshmallow cream, salt, and vanilla extract until well combined.
3
Gradually add powdered sugar in 3 to 4 batches, mixing thoroughly between each addition to minimize mess. Incorporate milk one tablespoon at a time until the frosting reaches a soft and spreadable consistency.
4
Remove 2/3 cup of the prepared frosting and place it in a small bowl. Mix in cocoa powder and transfer this chocolate frosting into a disposable piping bag.
5
Stir 6 tablespoons of graham cracker crumbs into the remaining buttercream, reserving the remaining crumbs for garnish later.
6
For the meringue, fill a medium pot with enough water to create a gentle simmer. Place it over medium-low heat. In a large heatproof bowl, combine egg whites and granulated sugar. Stir constantly until the sugar has dissolved and the mixture reaches 160°F (70°C).
7
Take the bowl off the pot and use electric beaters to whip the egg white mixture until it forms stiff peaks and is glossy and thick, indicating it has cooled and fluffed up.
8
To prepare the ganache, place chocolate chips in a medium bowl. Heat the heavy cream until steaming, then pour it over the chocolate. Allow it to sit for 5 minutes before stirring until smooth. Let the ganache cool until slightly thickened, about 10-20 minutes, then transfer it to a piping bag.
9
For assembly, place a small dollop of the graham cracker buttercream onto a cake board or serving plate. Position the first cake layer on top. Spread about 1/3 cup of graham cracker buttercream evenly across this layer. Repeat this process with the second layer, applying another 1/3 cup of buttercream, and finally top with the third layer.
10
Use the remaining graham cracker buttercream in a piping bag to create gorgeous alternating stripes of chocolate and graham cracker frostings around the outer sides of the cake.
11
Smooth the sides using a cake scraper or palette knife for a refined finish. Pipe the cooled ganache around the top edge, allowing it to drip down the sides. Use the remaining ganache to cover the top, spreading it into an even layer. Chill to set.
12
Once the ganache is firmly set, scoop the meringue on top of the cake. Create dramatic peaks and swirls, then carefully toast the meringue using a kitchen blowtorch until lightly golden.
13
Finally, sprinkle reserved graham cracker crumbs around the bottom edge of the cake for an artisan touch. Slice and serve immediately for a sensational dessert experience!
Nutrition Information
14g
Fat
51g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Flame-Kissed S'Mores Drip Cake?
It is a three-layer chocolate cake filled and frosted with marshmallow buttercream, topped with dark chocolate ganache and toasted meringue to mimic the flavors of a campfire s'more.
What size cake pans should I use for this recipe?
You should use three 8-inch cake pans for the chocolate cake layers.
What is the base of the marshmallow buttercream?
The buttercream is made from a mixture of softened unsalted butter, shortening, marshmallow cream, salt, vanilla extract, and powdered sugar.
How do I make the chocolate frosting for the stripes?
Remove 2/3 cup of the prepared marshmallow frosting and mix it with 1 tablespoon of cocoa powder.
How many graham cracker crumbs are needed for the frosting?
You should stir 6 tablespoons of graham cracker crumbs into the main batch of buttercream.
At what temperature are the egg whites safe for the meringue?
The egg white and sugar mixture should reach 160°F (70°C) over a double boiler to ensure the sugar is dissolved and it is safe to eat.
How do I know when the meringue is whipped enough?
Whip the mixture with electric beaters until it forms stiff, glossy peaks and the bowl has cooled down.
What are the ingredients for the chocolate ganache?
The ganache requires 1/4 cup of semi-sweet chocolate chips and 1/4 cup of heavy cream.
How long should the ganache cool before piping?
Let the ganache cool and thicken for about 10-20 minutes before transferring it to a piping bag.
How much frosting goes between the cake layers?
Use approximately 1/3 cup of graham cracker buttercream between each layer of the cake.
How do I achieve the striped look on the outside of the cake?
Pipe alternating rows of the chocolate frosting and graham cracker frosting around the sides, then smooth them with a cake scraper.
What is the best way to toast the meringue peaks?
Use a kitchen blowtorch to carefully brown the peaks and swirls until they are lightly golden.
How many calories are in a serving of this cake?
There are approximately 352 calories per serving.
What is the fat content per serving?
Each serving contains about 14g of fat.
How many carbohydrates are in one slice?
One slice contains approximately 51g of carbohydrates.
How much protein does a serving provide?
A serving provides 3g of protein.
Can I use a store-bought cake mix for this recipe?
Yes, the recipe specifically suggests using a store-bought chocolate cake mix prepared for three 8-inch layers.
Why should I trim the tops of the cakes?
Trimming the domed tops with a serrated knife ensures the layers stack evenly and the cake is stable.
What is the purpose of adding shortening to the buttercream?
Shortening helps stabilize the frosting and gives it a fluffy texture that holds its shape well.
How do I incorporate the powdered sugar without making a mess?
Add the powdered sugar gradually in 3 to 4 batches, mixing thoroughly between each addition.
How do I adjust the consistency of the frosting?
Incorporate milk one tablespoon at a time until the frosting reaches a soft and spreadable consistency.
What type of chocolate is used for the ganache?
The recipe calls for semi-sweet chocolate chips.
How do I create the 'drip' effect on the cake?
Pipe the cooled ganache around the top edge of the cake, allowing it to naturally drip down the sides.
Should the ganache be set before adding the meringue?
Yes, you should chill the cake to ensure the ganache is firmly set before scooping the meringue on top.
How do I finish the bottom edge of the cake?
Sprinkle reserved graham cracker crumbs around the bottom edge for an artisan, decorative touch.
How many ingredients are in this recipe?
There are 14 ingredients required for this recipe.
Is vanilla extract used in the frosting?
Yes, 2 teaspoons of vanilla extract are added to the buttercream base.
Can I use salt in the buttercream?
Yes, 1/4 teaspoon of salt is used to balance the sweetness of the marshmallow and sugar.
What should I do if the meringue isn't forming peaks?
Ensure the egg white mixture has reached the correct temperature and that your beaters and bowl are completely free of grease.
When should I serve the Flame-Kissed S'Mores Drip Cake?
It is best served immediately after toasting the meringue for the most sensational dessert experience.