Makes 12 to 16 servings
Some serious decision making is involved here. Do you eat this cake warm or let it cool? The warm cake is a soft almost falling-apart graham-cracker cake, filled with melted milk chocolate and topped with melted marshmallows. When cool, the cake is slightly sticky, the milk chocolate is soft, and the marshmallows flatten and form a sticky, glazed topping. Whatever state you choose, you can't go wrong. Boxes of graham cracker crumbs can be found in the baking section of supermarkets.
Mixing time 10 minutes
Baking 325 degrees F (165 degrees C/gas mark 3) for about 35 minutes
- 2 cups (200 g) graham cracker crumbs
- 1/4 cup (30 g) unbleached all-purpose (plain) flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, at room temperature
- 3/4 cup (150 g) sugar
- 3 large eggs
- 2 tsp vanilla extract (essence)
- 3/4 cup (180 ml) whole milk
- 1 lb (455 g) milk chocolate candy bars, broken into 1-in (2.5-cm) pieces
- 15 marshmallows
Position a rack in the middle of the oven. Preheat the oven to 325 degrees F (165 degrees C/gas mark 3). Line the bottom and sides of a 13-by-9-in (33-by-23-cm) baking pan with a piece of aluminum foil long enough to extend over all sides of the pan. Butter the foil. The cake is sticky, and lining the entire pan makes the cake easier to remove.
Put the graham cracker crumbs in a medium bowl. Sift the flour, baking powder, and salt over the crumbs and stir to combine. Set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until the mixture looks creamy and lightens in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed. Add the eggs one a time, beating well after each addition. Mix in the vanilla. On low speed, add half of the crumb mixture, mixing just to incorporate it. Mix in the milk just until blended. Mix in the remaining crumb mixture just until it is incorporated. Stir in the milk chocolate pieces. Scrape the batter into the prepared pan.
Bake for 20 minutes. Remove the pan from the oven.
Arrange the marshmallows on top of the cake, placing them in three rows across the length of the cake, with each row containing five marshmallows; allow about 1-1/2-in (4 cm) between the marshmallows and leave a 1-in (2.5-cm) border around the edge of the cake uncovered. Continue baking until the marshmallows are light golden and puffed and a toothpick inserted into the center of the cake comes out with just a few crumbs clinging to it, about 15 minutes.
Immediately use a small, sharp knife to loosen the cake from the sides of the pan, then let the cake cool in the pan on a wire rack for 30 minutes. The cake can be served warm, or it can be cooled completely, at least 4 hours or up to overnight, and served at room temperature. As the cake cools, the marshmallows deflate, but retain their round shape.
To serve the cake, lift the foil and cake from the pan, cut the cake into squares, and use a spatula to slide the squares off the foil.
The cake can be covered carefully and stored at room temperature for up to 2 days.
50 Great Cakes for Every Occasion
- by Elinor Klivans
- Chronicle 2010
- ISBN: 0811868729
- ISBN-13: 978-0-8118-6872-3
- Reprinted by permission.
This page created October 2010