Why hello there lovers of sweet things! Welcome to today’s episode of S’mores are the Best Dessert EVER, the Cake Edition! In case you missed the warning signs while I was making S’more Doughnuts and S’more Ice Cream, I’m kind of on a major s’more kick as of late. We’re talking serious s’more goodness here.
And after putting s’mores in my ice cream, and in my breakfast, cake was obviously the logical next step (in my brain, anyway… don’t ask my brain to explain it’s logic).
But this isn’t just any old cake. We’re pulling out ALL the stops for this one! Delicate whole wheat, graham cracker flavored sponge cake… DONE! Rich dark chocolate ganache filling… YOU’RE WELCOME! Sweet marshmallow frosting… YOU KNOW IT! Crispy, melt-in-your-mouth brown sugar meringue top… WHAT ELSE?! Taste bud-tingling, lick-the-plate goodness… YOU BET!Print
- Yield: one 10" cake 1x
- Category: Dessert
For the brown sugar meringue top:
- 3 egg whites
- 1 cup (about 180 grams) brown sugar
- A handful coarsely chopped dark chocolate, graham crackers, and mini marshmallows for garnishing
For the whole wheat sponge cake:
- 3 egg yolks
- 1 egg
- 1/4 cup (about 80 grams) granulated sugar
- 1 tsp. baking powder
- 3 tbsp. whole wheat flour
For the chocolate ganache filling:
- 2/3 cup (about 150 grams) heavy cream
- 3 bars (300 grams) dark chocolate, chopped into small chunks
For the marshmallow frosting:
- 4 egg whites
- 1 cup (200 grams) granulated sugar
- 1 tsp. vanilla extract
- Line two 10″ cake pans, greasing the sides of one of your pans (if you only have one pan, you’ll just have to make the cake layers one at a time). In the bowl of a stand mixer, whip your egg whites for the meringue cake layer until stiff, reserving the yolks for the sponge cake layer. Add the brown sugar and continue whipping until the sugar has dissolved and there are no longer lumps. Gently pour the meringue into the ungreased cake pan, and bake at 300F/150C for 1 hour. Garnish with chunks of chocolate, marshmallow, and graham cracker immediately after removing the cake from the oven.
- In the bowl of a stand mixer, whip your leftover egg yolks plus one egg for the sponge cake until light and fluffy. Add the granulated sugar and continue whipping until the sugar dissolves. Using a spatula, gently fold in the whole wheat flour and baking powder until combined. Pour the batter into your greased cake pan and bake at 300F/150C for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- While your cakes bake, you can whip up your chocolate ganache. Over a double boiler, heat your heavy cream. Once the cream is hot, stir in your chunks of chocolate. Remove your bowl from the double boiler, and continue stirring until the ganache is completely smooth. Cover with plastic wrap pressed against the surface of the ganache, and allow to cool in the refrigerator to about room temperature.
- To make the marshmallow frosting, whisk together your egg whites and granulated sugar in the bowl of a stand mixer over a pot of boiling water (double boiler). Heat and whisk the mixture until it’s hot and the sugar has completely dissolved. Remove the bowl from the pot of water, attach to your kitchen mixer, and whip on high until soft peaks form. Add the vanilla extract and continue whipping until stiff peaks form.
- Make sure your cake layers are completely cool before assembling your cake. Remove your cooled chocolate ganache from the refrigerator and whip until it becomes fluffy and slightly lightened in color. Spread the ganache evenly over you whole wheat sponge cake. Spoon your marshmallow frosting on top of the ganache (this recipe makes a generous amount of frosting, so add as much or as a little as you like) and spread it evenly all the way out to the edges. Peel your meringue from the parchment paper you used to line the pan and gently press it into the marshmallow frosting.
- Serve immediately or store overnight in the refrigerator for serving the next day. Best eaten within a couple of days.