Guilt-less Desserts & Treats for your Family


Smores Cake

 

This Smores Cake is a tip to the traditional s’mores flavours that I love and have used many times before.

Only a crazy person wouldn’t love the mash up of chocolate, cookies and marshmallows!

Taking about crazy, this last week has been mental busy. School holidays, work, sick kids, long nights and not enough cake. While cake might not be the answer to all of life’s questions it does solve a few problems…especially when it’s made with cookie dough.

This Smores Cake is filled with the magical wonder that is Cookie Dough Frosting. Imagine delicious cookie dough mixed with whipped cream and chunks of baked crispy cookies stirred through. I may have sneaked a spoonful (or 5!) of this magical goodness before adding it to this Smores Cake! 

The top of this Smores Cake is ooey, gooey sticky marshmallowly meringue. It’s soft and toasty and perfectly compliments the rich fudgey chocolate cake…which contains a hidden vegetable of course!

The base of this Smores Cake is a two layer chocolate cake. I have used my new Chocolate Eggplant Cake recipe, mostly because I knew my husband wouldn’t eat it and I wouldn’t have to share but also because it’s dense and super chocolaty. If you’re like an eggplant hater you could use any of my other chocolate cakes instead, including this 1 bowl wonder, this Chocolate Zucchini Cake, this Boiled Chocolate Cake or my favourite Chocolate Cake with Sweet Potato. I baked this cake in a 6 inch tin so the layers would be thicker but you could also use a 20cm/8inch round cake tin. One of my life’s goals is to be able to cut a cake in half horizontally so that it doesn’t look like a triangle, but in the mean time I’ll keep baking my 2 tins for a lesser amount of time than a single layer cake. 

Smores Cake

This Smores Cake hides a healthy secret under the layer of fluffy meringue. It's filled with delicious Cookie Dough frosting with chunks of crunchy cookies.
Prep Time20 mins
Cook Time40 mins
Total Time2 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Smores Cake

      Chocolate Eggplant Cake

      • 1 large/medium sized Eggplant baked whole in moderate oven for 20-30 minutes (or until super mushy and gooey inside). You will need 2/3 Cup of mushy eggplant.
      • 1/2 Cup Coconut Oil
      • 1/2 Cup Maple Syrup/Rice Malt Syrup
      • 4 teaspoons Vanilla Extract
      • 1/2 teaspoon Salt
      • 6 Eggs
      • 3/4 Cup Cococa
      • 1/2 Cup Coconut Flour
      • 1/4 Cup Arrowroot
      • 3 teaspoons Baking Powder

      Cookie Dough Frosting

      • 1/4 Cup Coconut Oil slightly softned (not melted)
      • 1/4 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
      • 2 teaspoons Vanilla Extract
      • 1/2 Cup plus 1 Tablespoon Arrowroot/Tapioca Flour
      • 1/3 Cup plus 1 teaspoon Coconut Flour
      • 1/4 teaspoon Bicarb Soda
      • Dash Salt
      • 3/4 Cup Coconut Cream thickend part of an opened can of coconut cream/milk that has been left in then fridge overnight
      • 1 teaspoon Vanilla Extract
      • 2 teaspoons Maple Syrup

      Meringue

      • 2 Egg Whites
      • 1/3 Cup Maple Syrup/Rice Malt Syrup
      • 2 teaspoons Vanilla Extract

      Instructions

      INSTRUCTIONS

        Smores Cake

        • Cut the Chocolate Cake in half and palce the bottom layer on a serving plate.
        • Spread the Cookie Dough Frosting over the cake and place the remaining layer of cake on top.
        • Spread the Meringue over the top and sides of the cake, making sure to cover the entire cake.
        • Using a blow torch (or place in a hot oven) brown the meringue evenly.
        • Alternatively, the cake can be left 'untorched'.
        • Use the remaining 2 cookies to crumb over the cake.
        • Serve immediately.

        Chocolate Eggplant Cake

        • Preheat the oven to 180C/360F.
        • Line and grease a 15cm/6 inch round cake tin ( a 20cm/8 inch round cake tin can also be used but the layers will be thinner).
        • In a medium saucepan melt the coocnut oil over a very low heat, being sure NOT to let it boil.
        • Add the Maple Syrup, Vanilla and Salt and stir to combine.
        • Add 1/2 Cup of the Cocoa and stir through until combined and no lumps remain.
        • Remove the skin from the baked eggplant and scoop out the mushy flesh. You will need 2/3 Cup of mushy eggplant goodness (but not the tough skins).
        • Place the eggplant in a blender and process until mushy. Add the coconut oil/cocoa mix and blend until smooth. This can also be done with a hand blender.
        • In a large bowl lightly whisk the eggs by hand. DO NOT over whisk/mix.
        • Whisk in the chocolate eggplant mix until combined.
        • Sift and stir throught the dry ingredients (including the remaining cocoa) until combined. Make sure that there are no lumps of coconut flour remaining.
        • Pour the mixture into the prepared cake tin and bake for 30-35 minutes, or until cooked through.
        • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
        • Once cooled caut the cake in half horizontally, fill and frost.

        Cookie Dough Frosting

        • Put all the ingredients (except the coconut cream and extra vanilla and maple syrup) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
        • Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
        • Divide the dough into 2 equal parts.
        • Pre heat the oven to 180C/360F. Line and grease a large baking tray. Take large spoonfuls of dough and form into balls. Place on the baking tray and flatten 2/3's.
        • Place the tray in the oven and bake for 9-11 minutes. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
        • Once cooled, put aside 2 cookies and then crumble the rest.
        • Meanwhile, take the remaining 1/2 of the cookie dough and mix/whisk the coconut cream, maple syrup and vanilla extract until well combined.
        • Fold through the baked cookie crumbs.
        • Place the Cookie Dough Cream in the fridge to allow it to firm up before using.

        Meringue

        • Place all the meringue ingredients in a heat proof bowl over a pot of water.
        • Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
        • Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy. It is ready to use right now!!!

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