Chocolate Smores Cake Recipe

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Chocolate Smores Cake
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Ingredients
19
Count
Nutrition
844
Calories
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Ingredients:

Directions:

  1. Make the cake:
  2. Preheat the oven to 325°.
  3. Butter two 8-inch square baking pans and line the bottoms with parchment paper.
  4. Butter the paper and dust the pans with flour, tapping out the excess.
  5. 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.
  6. Add the liquid to the dry ingredients and whisk just until smooth.
  7. Scrape the batter into the prepared pans.
  8. Bake for about 40 minutes, until a toothpick inserted in the center of the cakes comes out with a few crumbs attached.
  9. Let cool in the pans on a wire rack, then turn out to cool completely.
  10. Peel off the parchment.
  11. Turn the cakes right side up onto 2 baking sheets.
  12. Make the topping: In a small bowl, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes.
  13. 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.
  14. 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.
  15. Cook over moderate heat, without stirring, until the corn syrup mixture reaches 250° on a candy thermometer, about 10 minutes.
  16. Remove from the heat and stir in the softened gelatin; the mixture will foam up.
  17. 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.
  18. Add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well between additions.
  19. Beat until the whites are stiff and glossy, about 5 minutes.
  20. 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.
  21. Beat the topping until very thick and opaque, about 8 minutes.
  22. Preheat the broiler and position a rack 8 inches from the heat.
  23. Using an offset spatula, spread the marshmallow topping over the tops of the cakes.
  24. Let stand for about 1 minute, until slightly set.
  25. Broil the cakes one at a time, shifting the pan as necessary for even browning, about 5 minutes.
  26. Insert the broken graham crackers into the marshmallow and drizzle with the melted chocolate.
  27. Serve while the marshmallow is still warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 843.86 Kcal (3533 kJ)
Calories from fat 308.58 Kcal
% Daily Value*
Total Fat 34.29g 53%
Cholesterol 32.42mg 11%
Sodium 769.82mg 32%
Potassium 314.48mg 7%
Total Carbs 128.23g 43%
Sugars 66.17g 265%
Dietary Fiber 4.14g 17%
Protein 10.68g 21%
Iron 3.9mg 22%
Calcium 103mg 10%
Amount Per 100 g
Calories 357.23 Kcal (1496 kJ)
Calories from fat 130.63 Kcal
% Daily Value*
Total Fat 14.51g 53%
Cholesterol 13.72mg 11%
Sodium 325.89mg 32%
Potassium 133.13mg 7%
Total Carbs 54.28g 43%
Sugars 28.01g 265%
Dietary Fiber 1.75g 17%
Protein 4.52g 21%
Iron 1.6mg 22%
Calcium 43.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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