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S'mores cake recipe

S'mores cake recipe

27 ratings

Sit back and relax with a slice of this spectacular s’mores layer cake, topped with crispy little meringues and a decadent drizzle of dark chocolate. Heaven! See method

  • Serves 16
  • 1 hr to prepare and 2 hrs 10 mins to cook
  • 793 calories / serving
  • Vegetarian

Ingredients

For the white chocolate sponge

  • 200g unsalted butter
  • 100g white chocolate
  • 4 eggs
  • 200g caster sugar
  • 275g self-raising flour

For the dark chocolate sponge

  • 75g cocoa powder
  • 4 eggs
  • 3 tbsp whole milk
  • 250g self-raising flour
  • 1.5 tsp baking powder
  • 150g unsalted butter, softened
  • 250g caster sugar

For the meringue

  • 2 egg whites
  • 100g caster sugar

For the dark chocolate ganache

  • 200g dark chocolate, chopped
  • 300ml double cream
  • 2 tbsp caster sugar

For the white chocolate ganache

  • 300ml double cream
  • 2 tbsp caster sugar
  • 200g white chocolate, chopped
  • 200g icing sugar, sifted
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    3315kj
    793kcal     40%

  • Fat

    49g 70%

  • Saturates

    29g 143%

  • Sugars

    64g 71%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 84.8g Protein 9.1g Fibre 1.8g

Method

  1. Preheat the oven to gas mark 4, 180°C, fan 160°C. Grease and line four x 20cm loose-bottomed cake tins.

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  2. To make the white chocolate sponge, melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.
  3. Remove from the heat and allow to cool for 2-3 mins before whisking in the eggs and sugar with an electric hand whisk. Fold in the flour then pour the mixture evenly between two of the prepared tins and level.
  4. Bake in the oven for 20-25 mins, until a sharp knife inserted into the middle comes out clean. Allow to cool for 5 mins before removing from the tins and leaving to cool on a wire rack.

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  5. For the dark chocolate sponges, put the cocoa powder in a large bowl and pour over 125ml boiling water, whisking to a smooth paste. Add the remaining ingredients and mix until well combined.
  6. Pour in to the remaining tins and bake for 25-30 mins, until a knife inserted into the centre comes out clean. Allow to cool for 5 mins before removing from the tins and leaving to cool on a wire rack.
  7. Reduce the oven temperature to gas ¼, 110°C, fan 90°C. To make the meringue topping, put the egg whites in a spotlessly clean bowl and whisk to stiff peaks with an electric hand whisk. Gradually add in the sugar, whisking after each addition, until you have a smooth, thick meringue mixture.

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  8. Line a baking tray with nonstick baking paper and draw a 20cm circle in the centre. Spoon the meringue mixture into a piping bag then pipe small teardrops of meringue, touching one another, to fill the inside of the circle you have drawn.
  9. Cook for 30 mins at gas ¼, 110°C, fan 90°C, then increase the oven temperate to gas ½, 120°C, fan 100°C and cook for a further 45 mins, until the tips of the meringue start to turn golden. Remove from the oven and allow to cool before peeling carefully off the paper.
  10. Meanwhile, make the chocolate ganache. Put the chopped dark chocolate in a heatproof bowl. Heat the cream and sugar in a small pan, until it is about to boil. Pour over the chocolate and stir constantly, until the chocolate is completely melted and the ganache is thick and rich.
  11. Repeat this process with the white chocolate. Once it has cooled slightly, stir in the sifted icing sugar.
  12. To assemble the cake, use one dark chocolate sponge as the base and spread with 2 tbsp dark chocolate ganache. Put a white chocolate sponge on top then spread with 2 tbsp of dark chocolate ganache. Repeat with the remaining sponges, but this time do not spread the top with dark chocolate ganache.
  13. When the white chocolate ganache has cooled enough to spread, spread over the entire cake, using a pallet knife to cover evenly.
  14. If the dark chocolate ganache has hardened too much to pour at this stage, you can loosen it by placing the bowl over a pan of simmering water for a few seconds, and beating well. Spoon over most of the dark chocolate ganache before placing the meringue on top and drizzling with the remaining dark chocolate ganache

See more Adventurous Christmas baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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