S’more Cake
S’more Cake
Ingredients
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1 1/4 cups (310 ml) graham cracker crumbs
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 4 eggs
- 1 1/2 cups (375 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (180 ml) canola oil
- 1 1/4 cup (310 ml) milk
- 8 oz (227 g) milk chocolate, chopped
- 3/4 cup (180 ml) 35% cream
- 2 teaspoons (10 ml) powdered gelatin
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) sugar
- 1/4 cup (60 ml) light corn syrup
- 1 teaspoon (5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of two 20-cm (8-inch) springform pans.
- In a bowl, combine the flour, cracker crumbs, baking powder, and salt. Set aside.
- In another bowl, beat the eggs, sugar, and vanilla with an electric mixer until tripled in volume and form a ribbon, about 10 minutes. Drizzle in the oil. At low speed, add the dry ingredients alternately with the milk until smooth.
- Spread the batter into the pans and bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let cool completely on a wire rack.
S’more Cake