S’mores Chocolate cake
S’mores Chocolate cake is the Ultimate crowd pleaser. The cake is dark and chocolatey, sandwiched with mascarpone and caramel frosting. To off-set the sweetness I use 70% chocolate for the ganache. Dark bitter-sweet chocolate is the perfect foil against the sweetness of meringue.
There are several options for the S’mores topping. For an authentic S’more, use tiny white marshmallows and scorch with a kitchen blow torch. If you choose to do the meringue version, you can approach it in one of two ways – conventional or the Italian meringue method. The Italian meringue uses hot sugar syrup which cooks the whites while whisking. The alternate method of beating the sugar into the egg whites is not recommended for children, the elderly or those with compromised immune systems.
Admittedly, there are a couple of steps to making this chocolate cake, but it’s one of those occasional cakes that’s worth savouring. That said, it make the perfect weekend treat or Sunday dessert. Happy chocolate Day!
S’mores Chocolate Cake
For the chocolate sponge, I use this chocolate cake recipe. Reduce the sugar by 1/4 cup.
Mascarpone caramel frosting
125g softened butter
250g mascarpone cream, at room temperature (I used Lancewood – luxuriously thick and creamy)
250g full fat cream cheese, room temperature
120g caramel (Nestle caramel treat)
1 teaspoon vanilla extract
150g confectioner’s sugar, sifted
120g Lindt 70% dark chocolate
80ml single cream
2 tablespoons butter
1/2 cup castor sugar
1/4 cup water
1/4 teaspoon cream of tartar
2 egg whites
For the frosting, whisk the butter until light and creamy. Add the cream cheese and whisk until smooth. Add the caramel and vanilla paste and mix to combine. Add the mascarpone and whisk gently until the mixture is smooth. Sift in the confectioner’s sugar and whisk until the frosting is light and fluffy.
For the ganache, place all the ingredients in a glass bowl and position over a pan of simmering water. Melt over a gentle heat until smooth and glossy. Set aside to cool.
To make the Italian meringue, place the sugar and water in small saucepan. Once the sugar has dissolved, boil on a rapid heat until the syrup reaches soft ball stage (235º F). Place the egg whites in a clean, dry bowl and whisk until frothy. Add the cream of tarter and increase the speed. With the beater still running, slowly add the hot syrup in a steady stream and continue to whisk until stiff peaks form.
Position the first cake layer on a cake stand. Spread with 2 heaped tablespoons caramel frosting. Place the second cake layer on top, spread with frosting and continue in this manner until all the layers are stacked up. Spread a thin layer of frosting on the sides and top of the cake. This serves as the crumb coat. Chill the cake for 30-45 minutes. Ice the entire cake with a generous second layer of caramel frosting. This layer should be adequate enough to cover the dark chocolate cake beneath.
Pour the cooled ganache over the chocolate cake and ‘encourage’ the ganache over the sides with the back of a spoon. Chill the cake for about 20 minutes or just until the ganache is set. Transfer the meringue into a piping bag and pipe small peaks onto the ganache to cover the entire surface. Using a kitchen blow torch, scorch the meringue until golden.
Note: The meringue can tend to weep slightly is left to stand for an extended time. Pipe the meringue just before you plan to serve the cake.
More S’mores :
Gluten-free black bean brownie S’mores
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Hello, I’m Di
Welcome to my kitchen, a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity.
Wow what a cake! I just love those little toasty meringues on top, so cute. Looks very fitting for international chocolate day 🙂
Oh my goodness Di…please can I come and celebrate international chocolate day at your house?! I have a Lindt stash too but I’m dying to taste this cake and I don’t really bake…x
OOOh I love Cake Friday 🙂 Thank you Di. Will definitely be trying this indulgent yummylious looking cake.
It looks like heaven on a plate!
This cake is amazing! Did you let people eat it or just admire its loveliness? Your talent is so inspiring!
Thank you Sam. After a slither it’s promptly dispatched to obliging cake lovers! Temptation is a beast…
It is Zirkie. One has to aim for a small plate though.
Pleasure Maire. Yip, Friday is a good day all round. Happy baking.
Hopefully your Lindt stash is ‘safer’ than mine! I wish you lived closer then you could help relieve us of this burdensome responsibility.
Hey there June. Can you imagine there is actually such a day. Woohoo!
Hiiii BIBYY 🙂 I made this cake and my my my the “everything” about it was divine!!
But, I failed with the mascarpone cream cheese…..it was SO runny 🙁 Please tell me what I did wrong? My cake looked nothing like yours and I consider myself a foondee when it comes to cake hey …. hope you can help! 🙂 Sincereley, the lady who works with your buddy Leigh who told me about your amazing blog! and it is amazing!
Hello Carlette. Thanks for stopping by. I’m so sorry to hear about the frosting. I use the Woolworths whipping cream as it firms up and holds its volume best when whipped. The mascarpone should also be a good quality brand with a thick consistency. At first my frosting also seemed slightly thin, but if you use an electric whisk, continue to beat until the mascarpone thickens the frosting. (Due to high fat content) Hope this helps Carlette.
Does the cake have to be refrigerated?
The summers in South Africa are really hot, so I usually keep it refrigerated. I leave it out on the counter for about 30 minutes before serving just to take the chill off and let the flavours shine.