S’mores Cake by Juliet Sear
| Serves: 14-16 | Chef: Juliet Sear | Course: Dessert | Category: Cakes | Machine: Mixer | Total time (min.): 78 |
This cake looks really impressive and brings together all of the elements of the classic fireside S’mores treats. Perfect for a bonfire party or winter gathering! This delicious chocolate cake is decadent, dark, fudgy and filled with gorgeous silky chocolate icing and flecked with biscuit pieces. For the final S’mores element, Juliet has covered the entire cake in toasted meringue.
Ingredients
For the sponge:
- 200g salted butter, plus more for the tin
- 200g plain chocolate, chopped or chips
- 240g light muscovado sugar
- 4 medium eggs free range eggs
- 175g soured cream, room temperature
- 190g self-raising flour
- 40g cocoa powder
For the buttercream frosting:
- 175g softened unsalted butter
- 350g sifted icing sugar
- 140g plain chocolate, melted then cooled slightly
- A couple of tbsp. milk to loosen
- 2 x digestive biscuits (or similar), crumbled into fairly fine crumbs with your fingers. You don’t need to blitz these as it is nice to get little bites of the biscuit as you eat the cake and frosting.
For the Swiss meringue:
- 3 egg whites
- 150g white caster sugar
- Vanilla extract
- Pinch of salt
Tools
- A stand mixer with a paddle attachment, electric hand whisk or
- bowl and wooden spoon if doing by hand
- Cake plate or stand
- Palette knife (crank handle is best)
- Turntable (optional)
- Blow torch
- 3 x 7” round cake tins (or do in batches)