S’mores Cake


A cake version of the American favourite S’mores.


For the sponge cake:
400 g (very soft) butter at room temperature
400 g caster sugar
400 g Mix it! Universal
400 ml milk
4 large eggs
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1 packet
For the dark chocolate ganache:
200 g (70%) dark chocolate
200 g double cream
For the marshmallow icing:
6 egg whites
200 g sugar, granulated
1 tbsp (heaped) corn 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.
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