Chocolate Cake with marshmallow filling sounds great. I once made a mango cake with graham crackers...i torted the cake into 3 layers, filled the 2nd layer with mango filling and then filled the ist layer with crushed graham crackers, little sugar and melted butter. Kind of like a pie crust thing. I just added melted butter until the mixture comes together. Test by taking a handful in your fist and squeeze, if mixture is shaped when you open your hands..it's perfect.
Line the cake sides with parchment and tape to secure. This will help you pack the graham filling in the cake without making such a mess.
What about a chocolate cake with marshmallow filling and frosting, graham cracker crumbs pressed on the outside of the cake. It wouldn't be very pretty, not the traditional wedding cake look, but maybe you could "dress it up" with some flowers or use a seashell theme since the crumbs would resemble sand. Just a thought.
I have a recipe for a graham cracker cake...but it is very dense and it doesn't rise very high. You might could use it and a marshmallow/chocolate filling. If you would like the recipe to try out and see what you think just let me know.
Hugs, ~Denise
Ohhh I would love the recipe for grahm cracker cake.
I knwo Cheff Duff makes a S'Mores cake, I dont know if he is at all willing to share some secrets.
I was also thinking if you made a basic white or angel food type cake, but used brown sugar instead of white--it could give you enough of a grahm cracker-y taste to get away with it.
I've made S'Mores cake balls with chocolate cake, grahm cracker bits and mini marshmallows...I guess you could always make a chocolate cake with a filling that has a mixture of grahm crackers and marshmallows.
OH...and one more idea popped into mind...you could make a chocolate cake with a brown sugar mousse...and then top with with merengue which you flambe--that would give it the real S'Mores toasted marshmallow look!
Now I want a S'More!
Here is the graham cracker cake recipe. My kids love it!! I usually use a marshmallow cream filling with a chocolate frosting.
20 squares Graham crackers, finely crushed (about 1-1/2 cups crumbs) (I put mine in a zip-lock bag and beat it with a rolling pin.)
1/2 cup flour
2-1/2 tsp. Baking Powder
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
PREHEAT oven to 350°F. Blend cracker crumbs, flour and baking powder in small bowl; set aside.
BEAT butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well-greased 8-inch round cake pans.
BAKE 25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans; cool completely on wire rack.
Hugs, ~Denise
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