S’mores Oreo.
The other day while I was at the grocery store, I was browsing the cookie aisle (my favorite aisle) and I saw that Oreo has just released a limited addition Oreo, the S’mores Oreo! I have renamed them S’moreos and they are SO delicious. As I sat eating my new favorite cookie, I realized that these needed to be made into a cake!So now you need to stop what you are doing and go get some of your own! You won’t be sorry! Actually before you do that, print off this recipe and make sure that you have all of the ingredients to make this cake, and then go get those yummy S’mores Oreos.
This cake is a dense cake, and I’m not talking about the cake itself, but the actual recipe. This recipe has many different components to it. It has four different elements just for the filling, but when you blend all of them together, it makes for an amazing cake.
Here are the delicious components of the S’moreo Cake
-moist chocolate cake layers
-chocolate ganache
-toasted marshmallow filling
-graham cracker crunch
-chopped Oreo pieces (trust me, you want this)
-chocolate buttercream frosting
I know the S’mores Oreo is limited edition, so if you can’t find them on the shelves, it’s ok, the cake can be made without them, but they do make an amazing addition to this cake.
This cake is best when you let it firm up. I let mine sit in the freezer for no more than 20 minutes. You don’t want it to be frozen, you just want it chilled and firm. If you want, you could even just refrigerate it for 45 minutes.
Here are some tips for a successful cake:
- Make sure your cake layers are chilled or frozen. I froze mine.
- Take your time, there are a lot of elements, so don’t feel like you have to rush this. It can be done in stages.
- Make sure the ganache is cold, and a little stiff.
- Make sure you don’t forget the crumb coat.
I can’t wait for you to try this cake!!
Recipe
S'moreo Cake
Ingredients
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot wator or hot chocolate (I use hot chocolate)
- ½ cup vegetable oil
- 2 cups all purpose flour
- 1¾ cups granulated sugar
- ⅓ cup special dark cocoa powder
- ⅓ cup regular cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the graham cracker crunch
- 1⅓ cups graham cracker crumbs
- 6 tablespoon butter (melted)
- 3 tablespoon honey (or sugar)
For the toasted marshmellow filling
- 26 large marshmallows
- 1 cup unsalted butter room temperature
- 2 cups powder sugar
- ½ teaspoon salt
- 1 cup marshmallow fluff
For the Chocolate Ganache
- 1 cup dark chocolate chips
- ½ cup heavy cream
For the chocolate buttercream
- 2 cups unsalted butter room temperature
- 1⅓ cups unsweetened cocoa powder
- 6 cups powder sugar sifted
- 1 teaspoon salt
- ¼ cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 F. Grab 3 8-inch pans or 4 6-inch pans and prep them by spraying the bottom, lining them with parchment paper, and then spraying them again. Set aside.
- In a large bowl or a stand sized mixer with the paddle attachment, combine the flour, sugar, both cocoa powders, baking soda, baking powder, and salt. Mix on low until evenly combined.
- In a small bowl, combine the eggs, buttermilk, hot water, and vegetable oil. With a whisk, whisk all the ingredients until evenly combined.
- With the mixer on the lowest speed, pour the liquid ingredients into the dry and mix until just combined.
- Divide the batter evenly between the pans and bake for 18-20 minutes. After they are done baking, let them cool for 10 minutes and then transfer them out of the cake pan onto a cooling rack, and let them finishing cooling there.
- After the cakes have come to room temperature, wrap them in saran wrap and freeze them in preparation for frosting.
For The toasted marshmallow filling
- Set oven to broil. Spread the marshmallows in an even layer on a baking sheet lined with parchment paper.
- Toast the marshmallows until they start to brown (This doesn’t take much time. So watch carefully. I have burnt them more times than I am willing to admit). Then remove them from the oven and flip. Toast again on the other side. Let them cool for a few minutes. I like mine super toasty.
- Beat butter, powdered sugar, and vanilla in a large mixing bowl until creamy and smooth.
- Add the cooled marshmallows and jar of marshmallow fluff, then beat well until combined.
For the Chocolate buttercream
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- With the mixer on the lowest speed, add the powdered sugar, cocoa powder, cream, salt, and vanilla. Once it is all combined, beat on high for 2 minutes. With a rubber spatula, scrape down the sides and beat for 2 more minutes.
For the Gragam Cracker Crunch
- Preheat your oven to 350 degrees F. Line and sheet pan with parchment paper. Set aside.
- In a medium size bowl, combine all the ingredients (remember to melt the butter).
- Bake for 8 minutes, turn crumbs over, bake for 8 more minutes. Do this until the graham cracker is a darker brown. Let it cool.
For the ganache
- Heat the cream in a microwave safe bowl until bubbly.
- Pour the hot cream over the chocolate chips and don’t touch it for 5 minutes.
- After 5 minutes, stir until combined. Let it cool
assembly
- Level the cakes, if needed.
- Pipe a small dollop of chocolate frosting on a cake board. Set bottom cake layer top side up,
- With a piping bag, pipe a medium size rim around the chocolate cake with the chocolate frosting.
- With an offset spatula, spread half of the cold ganache on cake layer.
- Spread half of the toasted marshmallow filling on top of the ganache layer. Sprinkle ⅓ cup of the graham cracker crumb onto the marshmallow filling. Use your hand to press down on the graham cracker to make sure you lock those crumbs in place.
- Add the crushed S’mores Oreos.
- Gently place the next cake layer top side down onto the graham cracker filling. Repeat the same steps by piping a rim, adding the cold ganache, adding the marshmallow filling, and topping with the graham cracker crumbs.
- Place the final cake layer top side down and frost the outside of the cake with a thin crumb coat of chocolate buttercream frosting.
- Let sit in the freezer for 20 minutes to set up.
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