No bake s’more cake

smore cake slices close up

So, as you must have gathered by now, we really like s’mores around here. Which is ironic since we currently live in a climate where most of the year you wouldn’t even want to step outside, let alone light a fire to toast some marshmallows. Perhaps that’s why we have so many alternatives to the traditional s’more in various dessert forms. It’s lucky that this is such a winning combination and the presentation possibilities are almost endless. This no bake s’more cake is just one more interpretation of the classic. And if you are still not convinced, then keep in mind that my husband, who constantly complains about being “sugared and caked out” – as if such a state even exists, claimed this entire cake for himself.

This recipe is nothing more than a general guideline and hopefully an inspiration. The only semi-hard requirement is to keep the ratio of chocolate to cream in ganache as 1:1. Otherwise you can change quantities to whatever feels right for you. Having two different types of cream makes for a more complex taste and visually attractive cake. But if it feels like too much effort then either the marshmallow or cocoa cream can be used. Add more or less cocoa to the cream according to your own preference. Same goes for sugar. We find that marshmallows, crackers and chocolate provide enough sweetness to the overall result but if you like it particularly sweet than add icing sugar to the cream.

S’more cake ingredients:

625ml (2 1/2c) whipping cream (35%), divided into 250ml (1c) + 250ml + 125ml (1/2c)
125g dark chocolate
3tbsp cocoa powder
marshmallows
graham crackers

Directions:

Turn on your oven broiler. Line a baking sheet with foil and lightly spray with baking spray or coat with butter. Arrange marshmallows on it.
Broil the marshmallows for a minute or so. Keep a close eye on them, they can burn very quickly. Once toasted, set aside to cool briefly.
While the marshmallows are cooling, combine 125g of chocolate and 125ml of whipping cream in a small bowl.
Gently heat the chocolate and cream in a microwave, stirring often, until all the chocolate is melted and the ganache is smooth.
Combine cold whipping cream and cooled toasted marshmallows and whip until medium peaks form. Set the marshmallow cream aside.
Then combine more whipping cream and cocoa powder and whip again (I transferred the marshmallow cream to another container and used the same bowl to reduce clean up).
Line a loaf pan with clingfilm (it’s easier if you wet the pan first) and arrange a layer of graham crackers at the bottom of it.
Spread half the marshmallow cream over the crackers and drizzle a couple of spoons of chocolate ganache on top of the cream.
Cover with another layer of graham crackers.
Spread half the chocolate cream and drizzle some more ganache over it.
Repeat the layering with the remaining marshmallow and chocolate cream.
Lastly cover with graham crackers and fold the clingfilm over the cake. Tightly wrap the remaining ganache. Place the cake and ganache in the refrigerator for a few hours, preferably overnight.
The next day invert the cake onto a serving platter. Then crush some extra graham crackers (I used a blender) and gently melt leftover ganache in the microwave.
Firstly press or sprinkle the crushed crackers over the sides of your cake and then pour the warm ganache on top, carefully pushing it so it drizzles over the sides.
Finally cut some extra marshmallows in half and arrange on top of your s’more cake. Lightly toast the marshmallows with a kitchen torch. (Alternatively, you could place the marshmallows on buttered foil on a baking tray and broil them before carefully sliding them off the foil and onto a cake.)