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S’mores Poke Cake

Postado por user, no dia 10 de fevereiro de 2018 em Sem categoria

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This ooey, gooey deliciousness is the result of a late night brainstorm. As a recipe developer, I’m always looking for inspiration and after I made my S’mores Skillet a few weeks ago I got to dreaming about all the things I could turn into s’mores.
This S'mores Poke Cake recipe turns the campfire favorite into any anytime treat!

Poke cakes are super popular. Probably becasue they’re so easy and so delicious. It took a few tries to get the flavors right, but my family said this one tasted just like s’mores but in a fun cake form. The cake itself is made with graham cracker crumbs so you get that delicious graham cracker flavor.

This S'mores Poke Cake recipe turns the campfire favorite into any anytime treat!

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You don’t have to toast the marshmallow cream topping, but that’s what makes it taste so much like s’mores to me. You simply pop it under the broiler of your oven or you can even use a blow torch or culinary torch to do it.

You can make the cake and add the chocolate ganache in advance, but make sure to add the marshmallow cream and toast it right before you serve it.

This S'mores Poke Cake recipe turns the campfire favorite into any anytime treat!

Don’t worry about the long list of ingredients or instructions. There’s nothing weird or difficult here. I just wanted you to have as much detail as possible. Y’all enjoy!

Ingredients

2¼ cups graham cracker crumbs (about 40 squares/20 whole crackers)
¾ cup all-purpose flour
3½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1¼ cups sugar
3 eggs
1½ teaspoon vanilla extract
1 cup milk
1 (12-ounce) package semi-sweet chocolate chips
1½ cups heavy cream
1 (13-ounce) jar marshmallow cream

Instructions

Preheat the oven to 350°F and spray a 9×13-inch pan with nonstick cooking spray. In a medium bowl whisk together the graham cracker crumbs, flour, baking powder, and salt.
With a mixer, beat the butter and sugar together until well creamed. Add the eggs one at a time and mix well after each addition. Add the vanilla.
Add the flour mixture and milk alternately until all of both has been added. Mix well, but be cautious not to over mix.
Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the cake is golden brown and starts to pull away from the sides of the pan. You can also test the center with a toothpick.
Allow the cake to cool slightly then use the opposite end of a wooden spoon to poke holes throughout out the cake. Pour the chocolate chips into a small bowl. Pour the heavy cream into a microwave safe container and microwave for about 1 minutes or until the cream is steaming. Pour the hot cream over the chocolate chips and allow them to sit for about 5 minutes. Use a whisk to mix the cream and chocolate together until smooth. Pour over the cake, being sure to get the mixture into the holes. Allow to cool completely.
When ready to serve, warm the marshmallow cream in the microwave for about 20 seconds and pour the mixture over the cake. Spread it evenly. For a toasted top, place the cake under the broiler of your oven until golden brown, but watch carefully. It browns very quickly. Serve