S’mores Cake

 From Broma Bakery - the taste was delicious even if it didn't look as perfect as hers! I would definitely make it again and just halve the recipe. Also I did 3 6" rounds vs the 2 8" rounds I feel my cake would have been more stable as a 2 layer than 3. If you can't guess I am more of a cook than a baker!!!!

FOR THE CAKE 

1 3/4 cups granulated sugar 

3/4 cups Dutch cocoa powder 

2 cups all-purpose flour 

1 1/2 teaspoon baking soda 

2 teaspoons baking powder 

1 teaspoon salt 

3/4 cup vegetable oil 

2 teaspoons vanilla extract 

3 large eggs 

1 cup buttermilk

1/2 cup strongly brewed coffee

FOR THE FROSTING 

3/4 cup unsalted butter, softened 

2 cups powdered sugar 

3/4 cup marshmallow fluff 

1 teaspoon vanilla extract 

1/4 teaspoon salt 

FOR THE GRAHAM CRACKER CRUMBLE 

3 tablespoons unsalted butter, melted 

2 tablespoons honey (or sugar!) 

1 cup graham cracker crumbs 

INSTRUCTIONS

Preheat oven to 350°F. Grease and line three 6-inch cake pans (or 2 8-inch cake pans) with parchment paper. 

In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the oil, vanilla, eggs, and buttermilk. 

Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined. 

Divide the batter evenly between the prepared pans and bake until a knife inserted in the center of the cake comes out clean, 25 to 30 minutes. 

Cool completely on a wire rack before frosting. . Once the cakes are cool, make the frosting. 

Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter until smooth. 

Add the powdered sugar, salt and vanilla and beat until combined. Add the marshmallow fluff and beat until fluffy, about 3 minutes. 

Next make the graham cracker crumble. In a medium bowl combine the graham cracker crumbs, melted butter, and honey. Stir to combine. 

Assemble the cake. Place one layer of the cake on cake stand or plate. Frost the top of the cake with the marshmallow frosting and sprinkle half of the graham cracker crumble on top. Repeat with the second layer. Frost the top of the third layer and the sides with an offset spatula. If desired, top with toasted marshmallows! ( I cut mine in half and broiled the cut halves until golden brown)