Ingredients: |
Ingredients: For the cake:
cooking spray
1 Cup unsweetened cocoa powder
1 ½ Cups boiling water
2 ½ Cups all-purpose flour
2 Cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Salt
3 large eggs, at room temperature
¾ cup vegetable oil
1/2 Cup sour cream
2 tsp. Pure vanilla extract
For the Ganache:
½ Cup heavy cream
4 oz. Semi-sweet chocolate finely chopped
Pinch of salt
½ tsp. pure vanilla extract
For the Filling:
8 Whole Graham crackers, crushed
2 Tbsp. unsalted butter, melted
pinch of salt
vegetable oil, for the spatula
1 16 oz. container marshmallow cream
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Directions: |
Directions:1. Make the cake: Preheat the oven to 350ºF. Code two 9-inch round cake pans with cooking spray, and line the bottoms with parchment paper. Carefully mix the cocoa powder and boiling water in a medium bowl with a whisk.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Add the eggs, vegetable oil, sour cream, and vanilla and beat with a mixer on medium speed until smooth, about one minute. Be in the cocoa mixture Unload speed in a steady stream until just combined. Finish mixing with a rubber spatula.
3. Scrape the batter into the pans using a rubber spatula. Tap the bottom of the pans against the countertop to help the batter settle. Bake until a toothpick inserted into the center of the cakes comes out clean, 30 to 40 minutes. remove the pans from the oven with oven mitts. Put the pans on a rack and let cool for 10 minutes. Loosen the edges of the cakes with a small knife, move the cakes from the pans and let cool completely on the rack, remove the parchment paper.
4. Meanwhile, make the ganache: combine the heavy cream, chocolate, and salt in a heatproof bowl. Set the bowl over a saucepan filled with a few inches of simmering water (do not let the bottom of the bowl touch the water). Stir the chocolate mixture until melted and smooth. Stir in the vanilla. Carefully remove the bowl from the pan with oven mitts, and set aside at room temperature until the ganache is cool and thick but still pourable, about one hour.
5. While the ganache cools, make the filling: Preheat the oven to 350 again. Toss the Graham cracker crumbs, melted butter, and salt in a bowl. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes. Remove the pan from the oven with oven mitts, let cool.
6. Carefully slice each cake in half horizontally with a long serrated knife theory: you will have 4 thinner layers. Place one cake layer on a platter. Using an oiled offset spatula, spread 1/3 of the marshmallow cream on top, stop in about 1 inch from the edge (microwave the marshmallow cream for 15 seconds to soften, if needed). sprinkle 1/3 of the Graham cracker crumbs on top. Repeat the layering (cake, marshmallow, crumbs) two more times, then top with the final cake layer. Save a few tablespoons of crumbs for the topping.
7. Pour the ganache over the cake, letting it drip down the sides. Top with the reserved Graham cracker crumbs.½½ |
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