S’mores Cookie Cake

Another Birthday, another Cake to celebrate the occasion! This time it’s for my 15 year old brother. As a lover of all things chocolate and American desserts, I knew there was only one cake that could meet the over-the-top standard. Chocolate and Vanilla Cookie dough layers sandwiched between marshmallow buttercream. Mm, mm, mm!

If rich, dense and sweet isn’t your thing, turn away now- otherwise you’re very welcome, it’s my pleasure.

You’ll need a blowtorch for this recipe so if you don’t have one, invest in one. They’re not expensive and a baker’s kitchen isn’t complete without one- they’re useful in more ways that one- think crème brulees, toasted meringue topped pies etc.

Next up, butter. You will need a TON of it for this recipe-it’s a naughty cake for a reason! Chocolate chips - loads and loads of them.

Mini marshmallows (one pack should do it) and a bag of medium sized marshmallows (supermarket own brand ones are fine).

Homemade Marshmallow Fluff. I can’t even begin to describe how amazing this silky, pillowy fluff tastes. And YOU’RE going to make it. And it’s going to be amazing. It’s really easy and SO worth it, shop bought doesn’t even come close to the real deal.

There you have it- the main stars of the show.

Let’s get baking this tower of temptation!

Serves 20+

Difficulty: 3/5

Prep time: 8 hours- overnight

Total time: 12 hours+

For the Vanilla Choc Chip Cookie Layers (makes two 7 inch cakes):

200g unsalted butter, softened

250g light brown soft sugar

1 large egg plus 1 large yolk, room temperature

3 tsp vanilla extract

300g self raising flour

2 tsp corn flour

1 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

100g dark choc chips

100g milk choc chips

For the Double Chocolate Cookie layers (makes two 7 inch cakes):

200g unsalted butter, softened

250g light brown soft sugar

1 large egg plus 1 large yolk, room temperature

3 tsp vanilla extract

300g self raising flour

60g dark cocoa powder

2 tsp corn flour

1 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

100g white choc chips

100g milk or dark choc chips

For the Marshmallow Fluff:

160g granulated sugar plus 2 tbsp

230g corn syrup (available at supermarkets in international food isles)

80ml water

120g egg whites, room temperature

0.5 tsp cream of tartar

1 tsp vanilla extract

For the Marshmallow Buttercream:

600g unsalted butter, slightly softened

1kg icing sugar, sifted

400g marshmallow fluff

3 tbsp Cocoa powder, more if needed. (This will be added after filling the cake layers)

For the Chocolate Sauce:

300g dark baking chocolate

40g butter

40g brown sugar

200ml double cream

To Fill and Decorate:

Milk and Dark Choc Chips

Mini marshmallows

Medium sized Marshmallows

Mini cookies

Chocolate Sauce (see recipe)

Method:

  1. Make the vanilla and chocolate cookie layers. Preheat the oven to 180°C/160°C fan and grease four 7 inch cake tins with butter/ spray oil and line the base with parchment paper.

  2. For the vanilla cookie layers, beat the butter and brown sugar until smooth and fluffy. Add in the egg, yolk and vanilla extract and beat again till well combined. In a separate bowl whisk the flour, corn flour, baking powder, bicarbonate of soda and salt. Gradually add this to the wet ingredients and stir till well combined. Add in the chocolate chips and stir again. Distribute the mixture between two cake tins and set aside.

  3. Make the chocolate cookie layers. Beat the butter and brown sugar until smooth and fluffy. Add in the egg, yolk and vanilla extract and beat again till well combined. In a separate bowl whisk the flour, corn flour, cocoa powder, baking powder, bicarbonate of soda and salt. Gradually add this to the wet ingredients and stir till well combined. Add in the chocolate chips and stir again. Distribute the mixture between two cake tins and place all four cake tins into the preheated oven. Bake for 25-30 minutes till golden brown. Allow to cool in the tins overnight before flipping out.

  4. Make the Marshmallow Fluff. Add egg whites and cream of tartar to a grease free, clean bowl of a stand mixer fitted with a whisk attachment. In a medium saucepan over a low heat, add sugar, water and corn syrup. Stir until the sugar has fully dissolved and then allow the mixture to reach a gentle simmer (do not stir at this point). Turn heat up to medium and simmer until a sugar thermometer reads 240F. Remove from the heat. Begin whisking the egg whites and cream of tartar at a medium speed. Once frothy, add the 2 tbsp of sugar, one tbsp at a time and continue to whisk to soft peak stage, around 3-5 minutes. Whilst the whisk is on, pour the syrup (carefully - it’s hot!) into the bowl in a slow and steady stream until all of it has been added. Turn the speed up to medium-high and continue to whisk for a further 7-10 minutes until thick and glossy. Add in vanilla extract and whisk till combined. Pour into an airtight container and store at room temperature up to one month.

  5. Make the Marshmallow Buttercream. In the bowl of a stand mixer fitted with a paddle attachment, mix butter until light and fluffy. Gradually add the icing sugar, scraping down the sides of the bowl as you go. Once all the sugar has been added and the buttercream is smooth, thick and fluffy, add the marshmallow fluff. Mix once more until well combined.

  6. Make the chocolate sauce. Add all ingredients to a medium microwave safe bowl and microwave in 20 second bursts stirring each time until melted and smooth. Set aside.

  7. Assemble the cake. Secure the first layer of cake with a little dollop of buttercream placed in the centre of an 8 inch cake drum/plate. Spread a layer of buttercream on top of the first layer of cake, scatter over a handful of toasted mini marshmallows (I used a blowtorch to do this) and drizzle over some chocolate sauce. Repeat with alternating layers of cookie cake. Place in the fridge to firm up for 20 minutes before crumb coating the cake. Once crumb coated, place back in the fridge for a further 30 minutes to firm up. Meanwhile, split the remaining buttercream into three equal batches. Leave the first batch white; add 1 heaped tbsp of cocoa to the second and 2 heaped tbsp to the third. Take the cake out of the fridge. Pipe dark brown buttercream around the bottom third of the cake, light brown in the middle and white at the top. If you haven’t calculated the height properly, just begin with the dark brown again to finish off the top, it still looks good. Here’s the part where you have to be a bit of a perfectionist. Take a bench scraper and begin smoothing off the cake, cleaning the scraper with damp tissue every half turn of the cake. This will prevent the colours from blending into each other and give you a much cleaner result. Continue to do this until the cake is completely smooth and even. Patch up any places with buttercream if need be, before smoothing over with the bench scraper. Pipe thick lines of leftover colours of buttercream into some cling film and roll to seal. Place into a piping bag fitted with a large closed star tip and pipe swirls around the top of the cake, leaving a 2cm gap between each one. Pop in the fridge for half an hour to firm up. If necessary, bring your chocolate sauce back to a runny consistency (10 second bursts in the microwave, but careful it doesn’t get too hot) and drizzle chocolate sauce in between the swirls. Place alternating mini cookies and toasted marshmallows in between the swirls and fill the centre with more mini cookies and toasted mini marshmallows. Finish off by placing chocolate chips around the base and up the sides of the cake.

  8. Enjoy!

#smores

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