Greetings from Florida! It is time for my monthly Cake Slice Bakers reveal! I made this simple cake before I left for my conference. This month's cake is a graham cracker, chocolate chip snacking cake with a marshmallow frosting. I was very excited to try this cake because I heart s'mores!
While the cake was baking, I made the frosting and SHWEET SHMELLOW its good!!! I'd even go as far as saying that it saves the mediocre cake.
Over all, this is a good (not great) cake. It didn't have as strong of a s'more taste as I would have liked, but it was moist and chocolaty. I highly recommend eating it warm, whether that means eating it when it comes out of the oven or sticking it in the microwave for a few seconds. The frosting is definitely worth making again.
Here is the recipe...
January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips
For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *
Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.
Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.