Chocolate cake, glazed with chocolate, topped with a mixture of marshmallows, graham cracker bits, cake cubes and a drizzle of more chocolate glaze. Easy to make and keeps well.
S’mores Chocolate Cake
The Nesquik based chocolate cake is modified/adapted from Carine Goren’s Sweet Secrets. The S’mores topping and glaze are my own.
Combine together the following in a large bowl:
1 cup oil
1 cup sugar
1 cup Nesquik mix (or 7 Tbl. Dutch process cocoa and 9 Tbl. cup sugar)
3/4 cup pareve milk, like soy, almond or coconut milk
1 tsp. vanilla extract
1 cup flour
1 tsp. baking powder
2 Tbsp. Dutch process cocoa
1 tsp. coffee powder (optional)
Divide the batter between an 8″x8″ pan and a small 4″x5″ pan (or put the extra batter into six cupcake).
Bake at 350 degrees for 25-35 minutes, or until the top of the cake is springy to the touch (the small cake or cupcakes will be ready sooner–check at 20 minutes).
Cool the cakes. Turn the square cake out and put it on a serving platter. Reserve the extra cake for the topping.
microwave in a bowl until hot and then stir until smooth and creamy:
1/3 cup pareve milk (soy, rice, almond, coconut)
6 oz. chocolate, chopped
Let the glaze cool until it is thick enough to spread over the cake. Spread the glaze over the top and sides of the cake. Reserve some glaze for drizzling over the topping. Before the glaze hardens, sprinkle over the topping.
cake cubes (cut the extra cake into 1/4″-1/2″ cubes)
graham crackers, broken into 1/2″ pieces
Sprinkle over the cake the marshmallows, cake cubes and graham crackers. Drizzle over remaining glaze.