A cake version of the American favourite S’mores.
|For the sponge:|
|400 g (very soft)||butter at room temperature|
|400 g||caster sugar|
|400 g||Mix it! Universal|
|1 1/2 tsp||baking powder|
|1/2 tsp||xanthan gum|
|1 packet||Chocolate Shorts|
|For the dark chocolate ganache:|
|200 g (70%)||dark chocolate|
|200 g||double cream|
|For the marshmallow icing:|
|200 g||sugar, granulated|
|1 tbsp (heaped)||maize flour|
|2 tsp||white wine vinegar|
|1/2 tsp||vanilla extract|
- Pre heat the oven to 180°C (no fan) 160°C (fan assisted)
- Line and grease two 8 inch cake tins
- Weigh out all ingredients and have them ready to add.
- In a large mixing bowl beat the butter for 30 seconds to soften further.
- Add the sugar, flour, baking powder, xanthan gum, eggs and milk to the bowl and mix thoroughly.
- Scrape the sides down during the mixing to ensure everything is fully incorporated, don’t worry if the batter looks as if it’s on the verge of spitting.
- Divide the batter equally between the two lines cake tins.
- Place 8 biscuits on top of each cake, press them gently into the cake batter, so that they are semi submerged but still visible.
- Bake for 40 minutes on the middle shelf of the pre heated oven.
- To see if the cake is cooked, insert a skewer and if it comes out clean the cake is ready, there should also be a spring to thecae we touched gently.
- While the cake is baking make the ganache and the icing.
- Break the chocolate into small pieces and place in a heatproof bowl.
- Bring the double cream to just before boiling point or medium simmer and then pour over the chocolate and let it melt for a minute or two.
- Give it a quick mix together and I should become smooth and shiny.
- Allow ganache to cool to room temperature, once cooled beat the ganache with an electric mixer until you notice the colour change to a lighter shade, ten keep at room temperature ready for layering and topping the cake with.
- Place a heatproof bowl over a pan of simmering water.
- Add egg whites, sugar, cornflour and vinegar to the bowl.
- Beat the mixture on high for 3-4 minutes over the heat until egg whites have double in size and all the sugar has dissolved.
- Add vanilla to the mixtures.
- Remove from the heat and continue to beat on high for another 5 minutes until the mixture has thickened and become glossy.
- Transfer the mixture into a piping bag ready to use to decorate.
- When the cakes are ready and out of the oven, transfer to a cooling rack.
- Once cooled, slice the cakes horizontally. You will ned to be get here, try using a pallet knife to help lift to separate after cutting.
- Once you have 4 slices of cake, get you ganache and piping bag ready.
- On the bottom layer liberally apply the chocolate ganache, top with a layer of biscuit sponge and repeat the process until you have 4 layers of sponge with 3 layers of ganache between them.
- No decorate the outside of the cake using the Marshmallow filling in the piping bag. It may be worth practising your technique on a chopping board or upside-down bowl.
- Lastly toast your marshmallow frosting with a blowtorch, gently torch from 5-10 cm away just until the marshmallow starts to colour.