Although I have many American’s in my life, I have been exposed to S’mores on a disappointingly few amount of times….i.e. never. We don’t really have them in England, especially as our expansive biscuit aisles are empty of Graham Crackers. Which, by the way England, is a huge mistake. After a trip to Florida this year I brought back a box in order to make this cake I had dreamed of, and unfortunately was unable to resist eating them with a cup of tea. So I used digestives- which are similar enough. Have a beautiful Thanksgiving everyone! ❤
For the Base:
About a 1/3 of a packet of digestive biscuits
For the Marshmallow Chocolate Icing:
6 or 7 marshmallows
200g dark chocolate
For the sponge:
240g caster sugar
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
170g plain flour
70g plain yoghurt mixed with 50ml milk
100g unsalted butter
For the top:
50g cocoa powder
4 tbsp of brown rice malt syrup or agave or honey (or any syrup)
To Make the Cake
Cream together the butter and the sugar.
Mix in the eggs one at a time.
Mix in the milk, yoghurt, vanilla.
Stir in the dry ingredients and beat until combined.
Pour into a brownie tin and bake for about 30 minutes.
Take the cake out of the brownie tin, and place on a wire rack to cool. Melt the butter, and crush the digestives. Mix them together, adding a bit more of each if needed. Pour into the brownie tin and press down with a fork. Freeze for 15 minutes.
Melt together the chocolate, the marshmallows and the butter. Beat until glossy. Pour over the base. Put the cooled sponge on top.
Mix the cocoa powder with the syrup and the butter. Add the marshmallows and microwave for 10 ten seconds. (Watch out- the marshmallows balloon VERY quickly). Spread over the top of the sponge. Sprinkle with the chocolate chips, fudge pieces and marshmallows. Put under the grill for about 10 minutes- keep an eye on it, until the marshmallows are blackened.
Stay Unchained ❤