S'mores Cake with Peppermint Candies
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 9
Complexity: easily
Servings: 9
Nutritional value per serving:
Calories 580, total fat 27 G., saturated fats 13 G., proteins 6 G., carbohydrates 83 G., fiber 2 G., cholesterol 47 mg, sodium 793 mg, sugar 52 G.
Calories 580, total fat 27 G., saturated fats 13 G., proteins 6 G., carbohydrates 83 G., fiber 2 G., cholesterol 47 mg, sodium 793 mg, sugar 52 G.
This cake, with a soft chocolate sponge base and a layer of melting marshmallows, is essentially a giant s'more (roasted marshmallows and chocolate on a graham cracker) for your next camping trip. It's incredibly easy to make: simply layer the ingredients in a pie pan and bake in the oven, where the magic happens, creating a delicious cake. Top it with crushed mints, whipped cream, and graham cracker crumbs for the perfect holiday dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g (12 tbsp) unsalted butter
- Cooking spray to spray the pan and spatula
- 1 box (430 g) ready-made chocolate cake mix
- 1 jar (200 g) of creamy marshmallows
- 1 packet (150 g) of instant chocolate pudding
- 1.5 cups of milk
- 9 marshmallows
- 3 graham cracker platins, broken into 1x1cm pieces, plus extra for serving
- 3 tablespoons crushed peppermint candies or red and white peppermint candies
- Whipped cream for serving
We recommend
Recipes with similar ingredients: shortbread cookies, chocolate pudding, marshmallow cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the butter in a 20x20cm nonstick loaf pan and place in the oven while it preheats.
- Once the butter has melted, remove the pan from the oven and spray the edges with cooking spray. Sprinkle the melted butter evenly over the chocolate cake mix. Stir with a silicone spatula, then press the mixture into an even layer.
- Wash a spatula and spray it with cooking spray. Using a spatula, spread the marshmallow cream over the cake pan. Sprinkle the pudding mixture evenly over the filling and pour the milk over it. Gently stir with a spoon to combine the pudding and milk; some marshmallows will rise to the surface. Top with marshmallows and graham crackers.
- Bake until the top layer is set but the bottom is still very soft, about 50 minutes. Remove from the oven and run a knife around the edges to loosen from the pan. Sprinkle with crushed peppermint candies.
- Divide the warm cake among plates, top with whipped cream and sprinkle with crushed graham crackers.
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