S’mores wedding cake

A far cry from a traditional wedding cake, this wedding cake has its own “wow” factor. Three tiers of chocolate, marshmallow and biscuits are baked and set, so the cake slices easily into portions that can be served as a hand-held dessert. It's also a great make-ahead option.

Credit: Anna's Occasions

• serves

  100

• prep

  45 minutes

• cook

  35 minutes

• difficulty

  Mid

If you're baking for a casual celebration, like a backyard wedding, the desserts can be playful and fun. And if you're looking to make an alternative to a traditional frosted wedding cake, this cake is the one for you. You can bake it, chill it, cut it and serve it - guests can even pick it up and eat with their fingers. 

Ingredients

• 365 g (2½ cups) unsalted butter, cut into pieces
• 2½ cups (625 ml) low-fat milk
• 3⅓ cups (670 g) packed light brown sugar
• 1 tbsp + ½ tsp (25 ml) vanilla extract
• 8 cups (750 g) graham cracker crumbs (see Note)
• 4  400g boxes graham crackers (see Note)
• 15 cups (2.5 kg) mix of milk and semisweet chocolate chips
• 3 kg mini marshmallows

Fudge filling (use softened but not melted)

• 2 cups (500 ml) whipping cream
• 1 cup (240 g) Dutch process cocoa powder
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• ½ cup (125 ml) white corn syrup
• 350 g (12 oz) dark baking/couverture chocolate, chopped
• 120 g (½ cup) unsalted butter
• 2 tsp vanilla extract
• 1 tsp fine salt

This recipe will make bite-sized pieces for about 80-100 people, or less if cut into dessert-sized portions. 

Makes one 3-tier square cake: 1 x 15 cm (6in) + 1 x 23 cm (9 in) + 1 x 30 cm (12 in). You will need cake boards (see method for sizes) to layer this for serving. 

You will need to allow at least 4 hours chilling time for the fudge filling, and at least 4 hours for the cooked cakes.

Instructions

1. For the fudge filling, bring the cream, cocoa powder, brown sugar, granulated sugar and corn syrup up to a simmer in a large saucepan over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using.
2. Preheat the oven to 180°C (350°F). Grease and line the following size cake tins (pans), so that the parchment comes well above the sides of each (about 8cm or 3 in): Two 23cm x 33 cm (9 x 13 inch) tins (or use one 30 cm tin, see Note) + Two 23 cm (9 inch) square tins, ie four tins in total. 
3. Heat the butter and milk in a large saucepan over medium heat until the butter has melted and then stir in the brown sugar, graham cracker crumbs and vanilla – this will make a fluid paste. Remove from the heat.
4. Have all of the other ingredients (except the fudge filling) on hand and lay out all four of your pans. Arrange an even layer of graham crackers to cover the bottom of each pan. Ladle a third of the paste onto the crackers, between the 4 pans – it will not cover the crackers fully. Sprinkle a third of the marshmallows over this and sprinkle a third of the chocolate chips on top.  Now repeat with a second layer of graham crackers, paste, marshmallows and chocolate chips and repeat one more time, taking care with this final layer, since it will be the top of the s’mores cake.
5. Bake the s’mores for about 20 minutes for the square tins and 25 minutes for the rectangular tins, until the marshmallows have browned lightly. Cool in tins to room temperature on a rack and then chill for at least 4 hours before assembling (see Note). Prior to assembly, remove the fudge filling from the refrigerator and allow to soften.
6. To assemble, remove the 23cm x 33 cm (9 x 13 inch) cakes from their tins, peel away the parchment and place on a cutting board. Trim away the outside edges, keeping the corners 90°. Use a tape measure and cut enough from one rectangle to join with the other, creating a 12-inch (30 cm) square.  You can shave off the joining sides to make them fit well together, and use a little fudge filling as “glue” to adhere them together (the seam will be barely visible).  Place this on a large platter or cake board. (Do not throw the scraps away – they are delicious!).
7. Trim away the edges of the 23 cm (9 in) square, if needed, and place this on a square cake board (the board can be 20 cm (8 in), so it is not visible). Place this on top of the 30 cm (12 in) layer and press and wiggle it into place so that is level.
8. For the final layer, cut a 15 cm (6 in) square from the remaining cake and place this on a small board (just smaller than the s’more itself). Place this on top of the cake as level as possible.
9. Spoon some of the fudge sauce filling into a piping bag fitted with a large star tip and decorate along the seams of each layer and on top as you wish. Chill until ready to serve.

Notes

• Graham cracker biscuits are available from specialty retailers. Substitute digestive biscuits, or plain biscuits such as Arnott’s Marie.

• The two 23 cm x 33 cm are cut and placed together after baking to create a 30 cm (12 in) square. You could use a single 30cm pan if you have one.  

• You can make and chill the baked cake layers several days ahead of assembly and serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

If you're baking for a casual celebration, like a backyard wedding, the desserts can be playful and fun. And if you're looking to make an alternative to a traditional frosted wedding cake, this cake is the one for you. You can bake it, chill it, cut it and serve it - guests can even pick it up and eat with their fingers.