S'mores cake

Ingredients:

Chocolate glaze

• 1/2 cup heavy cream 33%
• 110 g dark chocolate 50% cocoa, finely chopped
• A pinch of salt
• 1/2 tsp vanilla extract

Topping

• 8 pcs. whole grain graham crackers flour, crushed
• 2 tbsp (30 g) butter, melted
• A pinch of salt
• 500 ml. marshmallow cream
• Vegetable oil for greasing the spatula

Cake

• Basic chocolate sponge cake, baked and cooled, recipe follows

Basic chocolate sponge cake

• 2.5 cups premium flour
• 1 cup cocoa powder
• 2 tbsp. sugar
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 large eggs, room temperature
• 3/4 cup vegetable oil
• 1/2 cup sour cream
• 2 tsp vanilla extract
• Cooking spray

Preparation:

1. Make ganache.
   
   Heat the heavy cream, chocolate, and salt in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until the chocolate is melted and the ganache is smooth. Stir in the vanilla extract. Remove the bowl from the saucepan and set aside until the ganache has cooled and thickened, but still pourable (about 1 hour).
2. Meanwhile, make the filling..
   
   Preheat oven to 350°F (170°C). Combine cracker crumbs, melted butter, and salt in a bowl. Spread the mixture on a baking sheet. Bake, stirring occasionally, until set (8-10 minutes). Let cool.
3. Assemble the cake as close to serving time as possible..
   
   Using a long serrated knife, carefully cut each sponge cake in half horizontally. Place one half on a serving plate. Using a lightly oiled offset offset spatula or spoon, spread one-third of the marshmallow cream on top. Leave about an inch (2.5 cm) from the edge of the cake untouched. If the marshmallow cream is difficult to spread, microwave it for 10-15 seconds to soften. Sprinkle with one-third of the graham cracker mixture.
4. Repeat the process to create four layers of sponge cake, with the cake layer on top. Reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the remaining graham cracker mixture. Serve immediately.
   
   Imitation cake recipe with step-by-step photos: S'mores Dessert.
   
   

   Basic chocolate sponge cake

   
   Preheat oven to 350°F (170°C). Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
   
   In a medium bowl, whisk together the cocoa powder and 1.5 cups boiling water until smooth. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the eggs, vegetable oil, sour cream, and vanilla extract and beat with a mixer on medium speed until smooth (about 1 minute). Reduce the speed to low. Continuing to whisk, pour in the cocoa mixture in a steady stream. Then finish mixing with a silicone spatula. (The batter will be runny.)
   
   Pour the batter into the prepared pans and tap them on the work surface to distribute the batter evenly and release air. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Transfer to a wire rack and let cool for 10 minutes, then run a knife between the cake and the edge of the pan. Invert the cakes onto a wire rack to cool completely. Remove the parchment paper. If desired, trim the tops of the cakes with a long serrated knife to make them even.