Deconstructed S'Mores Cake

Cake

Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a convection oven. Grease 3 8-inch cake pans with baker's floured spray and/or line pans with parchment paper. 

In the bowl of a stand mixer with the paddle attachment, add the cocoa powder, flour, salt, baking soda, and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (or sift the ingredients together). Add in the softened butter until it’s well incorporated into the dry ingredients and no lumps of butter are visible. 

Next, add buttermilk, eggs, and vanilla together and whisk until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill the three pans evenly - I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g. Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Filling/Frosting/Decorating

Once your cakes are cool, level them (if needed/desired, though these layers bake up fairly flat). Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting - or pipe a ring around the outer rim of the cake and fill with marshmallow cream. Sprinkle chopped graham crackers and chocolate bars over the filling. Center the next cake layer on top, and repeat the process with your remaining cake layer. 

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula. Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.

Melt chocolate chips with whipping cream in 15-20 second intervals in the microwave, stirring until smooth. (don't overheat; you can curdle the ganache and if it's too hot going on it will melt the butter in your frosting!) With a piping bag or squeeze bottle - or spoon if you'd like - slowly drizzle the ganache around the upper edge of the cake, pausing every inch or so to let more ganache fall in a drip down the side of the cake. Return cake to the fridge to set the drips.

Decorations! This is the part where you can use pictures for inspiration and do whatever you want! I started with longer/taller crackers and pieces of chocolate bar at the back, and used shorter ones working my way forward. I found toasting marshmallows in the oven on 'low broil' worked the best to toast them without burning them - I tried a brûlée torch but I had trouble browning them without turning them black or setting them on fire. :/ 

Once you're happy with the look of the cake - you're done! Can be kept at room temperature until ready to serve; considering storing in the refrigerator overnight if serving the next day.