Chocolate Smores Cake Recipe

How to make it

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• Make the cake:
• Preheat the oven to 325°.
• Butter two 8-inch square baking pans and line the bottoms with parchment paper.
• Butter the paper and dust the pans with flour, tapping out the excess.
• In a large bowl, whisk the 2 cups of flour with the sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk the milk with the vegetable oil, eggs and vanilla.
• Add the liquid to the dry ingredients and whisk just until smooth.
• Scrape the batter into the prepared pans.
• Bake for about 40 minutes, until a toothpick inserted in the center of the cakes comes out with a few crumbs attached.
• Let cool in the pans on a wire rack, then turn out to cool completely.
• Peel off the parchment.
• Turn the cakes right side up onto 2 baking sheets.
• Make the topping: In a small bowl, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes.
• In a medium saucepan, combine 1/2 cup of the sugar with the corn syrup and stir over moderate heat until the sugar is thoroughly dissolved.
• Bring the corn syrup mixture to a boil, wiping down any sugar crystals that may form on the side of the pan with a moistened pastry brush.
• Cook over moderate heat, without stirring, until the corn syrup mixture reaches 250° on a candy thermometer, about 10 minutes.
• Remove from the heat and stir in the softened gelatin; the mixture will foam up.
• Meanwhile, in the bowl of a standing electric mixer fitted with a whisk, beat the egg whites and vanilla seeds at medium speed until soft peaks form.
• Add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well between additions.
• Beat until the whites are stiff and glossy, about 5 minutes.
• With the mixer at medium speed, carefully pour the hot corn syrup mixture in a thin stream into the egg whites, aiming for the area between the whisk and side of the bowl.
• Beat the topping until very thick and opaque, about 8 minutes.
• Preheat the broiler and position a rack 8 inches from the heat.
• Using an offset spatula, spread the marshmallow topping over the tops of the cakes.
• Let stand for about 1 minute, until slightly set.
• Broil the cakes one at a time, shifting the pan as necessary for even browning, about 5 minutes.
• Insert the broken graham crackers into the marshmallow and drizzle with the melted chocolate.
• Serve while the marshmallow is still warm.