No Bake, Small Batch S’mores Cake
Memorial Day Weekend 2020 is going to be a bit different, like most national holidays this year. Never did we think a pandemic would sweep the country and restrict us from seeing family and friends. But it’s all to slow the curve and hopefully holidays in the future will be filled with family and friends again; without social distancing. For all these reasons I decided to make my family of three this No Bake, Small Batch S’mores Cake. This recipe was adapted from Sally’s Baking Addiction recipe and it did not disappoint. The graham crackers soften to a cake consistency and the ganache and marshmallow meringue just brings the taste of S’mores right to your dessert table.
Making the ganache and marshmallow meringue are the key components on this recipe. Ganache is pretty straight forward so don’t worry if you haven’t made this before. You are simply warming up the heavy cream and pouring it over the chopped chocolate. After 1 minute you stir and watch it magically turn into ganache. This was the first time I had tackled marshmallow meringue and I’m happy I did. You will create a double boiler on your stove, which means you bring 2 inches of water in a pot up to a simmer. Then you place a heat proof bowl onto with your meringue ingredients, minus the vanilla. Continue to stir for about 4 minutes and until the sugar dissolves. Once this occurs transfer the bowl over to a heat proof surface, add the vanilla and start your hand mixer on high. Continue to whisk for about 5 minutes until it is glossy. Success! Now you have everything to build this amazing dessert. Your kitchen helpers will love assembling the layers of this dessert, they just have to wait the 12 hrs for it do set before they can enjoy it.
Tips for Success
- Plan to make this the at least one day before you want to enjoy it. This recipe take 12 hours to set, but can stay in the refrigerator for up to 2 days
- Use a loaf pan to build your small batch cake.
- Reserve 1 cup of the marshmallow meringue after making. Seal tightly and refrigerate until cake is set and you are ready to enjoy. This cup of meringue will be the topping to the cake.
- Use a hand mixer when making the marshmallow meringue. Since this is a small batch my large mixer would be too large, so the hand mixer whisk attachment worked great
- If you have a kitchen torch, you can torch the top to bring that campfire touch to the dessert. Make sure the cake has been remove from the parchment lining first. If you don’t have a torch, like me, it is still amazing.
- 169 g Baking Chocolate Bars, chopped (milk chocolate or dark)
- 1/2 cup + 1/4 cup Heavy Cream
- Marshmallow Meringue
- 3 Eggs White - Room Temperature
- 1/2 cup + 1/4 Cup - White Sugar
- 1/4 + 1/8 Teaspoon - Cream of Tartar
- 1/2 Teaspoon - Vanilla Extract
- Graham Crackers - 2 packs of full sheets
- Use a loaf pan and cut a piece of parchment paper to line all four sides. Set aside
- Chop the chocolate and set aside in a heat proof bowl
- Bring heavy cream to a gentle simmer. You will see small bubbles along the edge of the pot. Pour over the chocolate and have it sit for at least a minute before stirring. The cream is melting the chocolate for you before you stir.
- Stir until all the chocolate is melted. Set aside
- MARSHMALLOW MERINGUE
- Bring a pot with 2 inches of water to a simmer on the stove. Place a heat proof bowl onto with the sugar, egg white and cream of tarter. Start whisking for 4 minutes or until the sugar is dissolved.
- Carefully transfer the bowl over to a heatproof surface, add vanilla and start whisking on high with your hand mixer for 5 minutes.
- Your meringue is ready when it becomes glossy and stiff peaks. Reserve 1 cup for the top of the cake when you are ready to serve. Tightly cover the reserved meringue and place it in the refrigerator.
- ASSEMBLE THE CAKE
- Take you parchment lined loaf pan and smooth out a layer of meringue. Cover with graham crackers (see above for layout), Add a layer of chocolate, then graham crackers, meringue etc.. until you finish with a chocolate layer. About 18 layers in total.
- Tightly wrap the pan and refrigerate for at least 12 hours to 2 days. Once you remove from pan add the reserved meringue to the top. If you have a kitchen torch feel free to toast the top, otherwise serve and enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.