Monday, August 22, 2011

Carrot Cake for breakfast, S'mores Cake for dessert?

Carrot cake yogurt.  Do you know it exists?  I do, because I saw some yesterday and decided it was good enough for breakfast.  I just finished some, and do you know what it tastes like?

Carrot cake!

How can yogurt taste like carrot cake?  What is the tell-tale flavor of carrot cake, that when the folks over at Publix dropped it into a tub of yogurt these food scientists looked at each other and decided a big, nerdy high-five was in order?

Down low.

Too slow.

Carrot cake.  Snort snort.

Well done, food geeks, and I suppose this would be the time to transition to a beautiful recipe for carrot cake (but I have never been much for transitions).  Instead, as promised in a previous post, I have pictures of my S'mores Cake.

S'mores Cake

Ooey Gooey S'moes Cake

One might remember this cake from a post I did just after Christmas.  I remember talking with my dad about baking a graham cracker crust into cake.  Would it work, I wondered?  Then I went gawking, and I discovered that I was not the first person to wonder. And what's more, S'mores Cakes and cupcakes have been seriously over-played.


So I am sure if you are a food blog follower, the last thing you want to see is yet another version of the S'mores Cake.  If you are not, and you think that buttery graham baked into a rich chocolate cake, topped with light and creamy mallow frosting sounds supremely decadent and amazing, then read on.

S'mores Cake with piped rosettes

For whatever reason, I did not post a recipe for this cake on the last go-around.  It really is as simple as making a graham cracker crust, pressing it into the bottom of a cake pan, and then pouring cake batter over it and baking as per usual.  But since I recognize that what is simple for a girl who bakes 5 cakes a week is not so simple for someone who doesn't.  So here we go.  A recipe.

S'mores Cake
1 recipe graham cracker crust*
1 recipe chocolate cake**
1 recipe Swiss Meringue Frosting***

Pre-heat an oven to 350.  Divide the graham mixture into two equal parts, and press into two prepared 8" pans (buttered and floured).  Pour the batter over the pressed crust, until about 2/3-3/4 full.  Yes, you will have leftover batter.  Bake at 350 for 30-35 minutes.  Be careful not to open the oven door before the 30-minute mark, as this cake tends to sink.  Check with a skewer for doneness.  Remove, and let cool on a wire rack for 15 minutes in the pan.  Run a paring or steak knife around the side of the cake to release it from the pan. The graham will want to crumble a bit, but no worries.  It will crisp up.

When completely cool, frost with Swiss Meringue frosting, and of course, torch with a small butane torch until a nice, spotty golden brown.  Top with melted chocolate and graham cracker crumbs.

*Graham Cracker Crust
11/4 cups of graham cracker crumbs
1 stick of butter, salted
1/4 cup of sugar

Mix the items together until combined.  Use as needed.

**Beatty's Chocolate Cake
1 3/4 cups ap flour
3/4 cup cocoa powder
2 cups granulated sugar
1 t baking powder
2 t baking soda
1 t kosher salt

1 cup buttermilk
2 eggs
1/2 cup canola oil
1 t vanilla extract

1 cup hot coffee

Combine all of the dry ingredients in a large bowl, and mix well.  Being sure all of your wet ingredients (except the coffee) are at or near room temperature, combine in a large measuring cup (or any vessel that is easy to pour from).  Slowly pour the mixture into the dry ingredients, mixing all the while.  Scrape down the sides and bottom of the bowl, and then slowly and carefully pour in the coffee.  Again, with a spatula, scrape down the sides and especially bottom of the bowl, and stir until somewhat uniform in texture (you might see a few bumps, but that's fine).  This batter is very thin.  Follow directions above to complete this cake.

***Swiss Meringue Frosting (aka Marshmallow Frosting)
6 egg whites
1.5 cups of sugar
scant 1/2 t cream of tartar
2 t vanilla extract

Combine the egg whites and sugar into a large, heatproof bowl.  Place the bowl over a simmering pot of water, and using a candy thermometer, heat until the mixture is at 160 degrees, whisking all the while.

Remove from heat, and whip on high while adding the cream of tartar.  Whip until you have glossy, stiff peaks.  Add the vanilla extract, and beat for a moment more, until incorporated.

So, there you have it.  S'mores Cake.  Perhaps you will have the kitchen patience to make it (and the husband to clean up your mess).  Otherwise you can give me a call, and I will make one for you.

Or perhaps there is a tub of S'mores yogurt out there with your name on it.

You decide.

Happy Monday.

Rachel Bee


  1. This looks quite tasty!!!! You've turned a simple dessert into a lovely, fancy dessert. I'll have to try this one :)

  2. Looks absolutely delicious, but how did you brown the frosting