Share S’more Cake

Directions

Cake Base (require 2 batches for this design)

1. Preheat oven to 350°F (179°C). Generously grease (2) 8 x 8 round cake pans.
2. In a medium bowl combined eggs, oil, water and vanilla.
3. Add Kinnikinnick Chocolate Cake Mix and pudding mix.  Mix until combined.
4. Fold in cooled melted semi-sweet chocolate.
5. Divide batter equally between cake pans.
6. Bake in preheated oven for 35 minutes.
7. Remove from oven and let cool for 10 minutes.
8. Invert pan and remove cake bases. Let cool completely before assembly. 
   

Simple Syrup (optional)

1. Bring sugar and water to a boil, do not stir. Boil for 3 minutes.
2. Remove from heat and let cool completely.
3. Simple Syrup can be stored in the refrigerator for up to 3 weeks. 

Fudge Filling   

1. Mix butter until smooth.
2. Slowly add icing sugar 1 cup at a time alternating with cream. Mix until smooth and incorporated.
3. Slowly add slightly cooled melted dark chocolate in a slow steady stream while continuing to mix. Mix just until combined.
4. Cover and set aside. Do not refrigerate.

Marshmallow Filling 

1. Combine Marshmallow Fluff with cream using a spatula. Stir until combined and Marshmallow Filling is smooth.
2. Cover and set aside. Do not refrigerate.

Vanilla Buttercream Icing  

1. Mix butter until smooth.
2. Slowly add icing sugar 1 cup at a time alternating with cream. Mix until smooth and incorporated.
3. Add vanilla extract and mix until combined. Cover and set aside. Do not refrigerate.

Ganache Drip (make just before use, do not make ahead of time)

1. Heat cream over medium-low heat until it just comes to boil.
2. Remove from heat and add chopped chocolate.
3. Mix until chocolate is melted and mixture is smooth.
4. Cool slightly and place mixture in squeeze bottle or pipping bag.

Marshmallow Meringue (optional)

1. Heat over a bain-marie egg whites, granulated sugar and cream of tartar.
2. Stir with a whisk continually until sugar has dissolved and egg whites are warm.
3. Add vanilla extract and mix until combined.
4. Remove from heat and pour mixture into a medium bowl.
5. Whisk mixture on high speed until medium peaks form.
6. For best results use a stand mixer with whisk attachment.
7. Place Marshmallow Meringue in a covered container and refrigerate until ready to use. 

Assembly

Filling

1. Trim the top of each cake base using a serrated knife.
2. Cut each cake base into two layers for a total of 8 layers.
3. Place one cake base on an 8” cake board (bottom cake side down).
4. Spray cake base with Optional Simple Syrup.
5. Spread a layer of Marshmallow Filling evenly on cake base.
6. Place next layer of cake on top and spread a layer of Fudge Filling on cake base.
7. Repeat with remaining 6 cake bases alternating fillings for each layer.
8. Place top layer on (bottom side up). Do not spray with Simple Syrup. 

Crumb Coat 

1. Use remaining Fudge Filling for the crumb coat.
2. Cover the top of the cake with a thin layer of Fudge Filling.
3. Using a pallet knife, smooth top (don’t use too much icing).
4. Add remaining Fudge Filling to the side of the cake and smooth using a large scraper.
5. Finish with the top of the cake, using a pallet knife to create a smooth top.
6. Let crumb coat set in freezer for 20 minutes. 

Vanilla Buttercream Coat

1. Using Vanilla Buttercream Icing, place a dollop of icing on top and smooth working your way to the edges using a pallet knife.
2. Add a generous coat of icing on the side of the cake.
3. Use a large scraper to scrape off excess from sides and create a smooth finish.
4. Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.
5. Optional: Using your hand carefully press Kinnikinnick Graham Crumbs around base of cake for decoration.
6. Place iced cake in the refrigerator for 20 minutes.
7. Reserve remaining Vanilla Buttercream Icing in a small bowl. Cover with plastic wrap. Use for decorating cake and attaching assorted chocolates or Kinnikinnick S’moreables®.

Ganache Drip 

1. Prepare Ganache Drip.
2. Let cool slightly in pot, then transfer to a squeeze bottle or piping bag.
3. Using a glass bowl, check to see if drip is cooled enough to drip slowly and stand up.
4. Once Ganache Drip is at desired consistency pull cake from refrigerator.
5. Apply Ganache Drip using a squeeze bottle or piping bag in a continual motion. Start by applying Ganache Drip slightly in on cake top and continue creating a drip over the edge every couple of inches.
6. Once drip has set up slightly. Fill in top of cake with Ganache Drip, careful not to go over edge of cake.
7. Use a pallet knife to smooth top. Work quickly as Ganache Drip will set up fast. 
   

Marshmallow Meringue (optional) 

1. Pipe Marshmallow Meringue mounds on cake to attach optional decorations.
2. Marshmallow Meringue can be browned with a kitchen torch.
3. Tip: Marshmallow Meringue doesn’t catch on fire like marshmallows or Marshmallow Fluff. 
   

Decorations

1. Create your own Share S’more Cake using your favourite gluten-free chocolates or Kinnikinnick S’moreables®.
2. Use remaining Vanilla Buttercream Icing to attach your design.
3. Use chocolate and cookies to create height.
4. Add decorations to the side and top of the cake to create your masterpiece.
5. Use a Kitchen Torch to add that s’mores on the campfire look.
   

 Yields (1) 8" cake