This S’mores Chocolate cake is a worth flouring up for. The chocolate cake is dark and chocolatey and sandwiched with mascarpone and caramel frosting. To off-set the sweetness I use 70% chocolate for the glossy ganache. The dark roasted flavour of bitter-sweet chocolate is the perfect foil for sweet 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 with mascarpone caramel Frosting
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.