For many, the summer means crowding around a campfire with good friends and when that happens, s’mores treats are bound to follow. As good as the old standby is, sometimes it is much more fun to deconstruct an old favorite to create something completely new. Thanks to California's BOA Steakhouse, you won’t have to experiment with creating the best recipe since they’ve done the hard part for you.
The S’mores Cake recipe features marshmallow cream, special graham crackers, dulce de leche ice cream, and Kahlua chocolate sauce. It may not be the lightest of summer fares, but it probably tastes the best!
S’mores Cake
- 2 2/3 cups sugar
- 2 1/3 cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1/2 tablespoon salt
- 2 2/3 eggs
- 1 1/3 cups milk
- 2/3 cup canola oil
- 2 teaspoons vanilla extract
- 1 1/3 cups hot water
Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Sift all the dry ingredients and whisk to mix. Combine all eggs, milk, canola oil, and vanilla extract. Blend the dry and wet ingredients together in a mixer. Once all the ingredients are combined, slowly add the hot water.
Spray and line a sheet pan with non-stick spray. Pour batter into pan and spread throughout. Bake at 350 degrees for 25 minutes.
Marshmallow Cream
- 1 cup sugar
- 1/2 cup water
- 1 cup corn syrup
- 1/2 cup egg whites
- 1/4 cup corn syrup
- 2 teaspoons vanilla extract
Combine sugar, water, and corn syrup in a non-reactive pot. Cook on high heat until soft ball stage, approximately 240 degrees.
While sugar is cooking, combine egg whites and corn syrup in a mixer with the whisk attachment. Whip until stiff peaks form, then slowly add sugar syrup. Add vanilla extract and whip until mixture is cool to touch.
Graham Cracker Dough
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup honey
- 8 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoon salt
- 1 teaspoon cinnamon
Place butter, brown sugar, and sugar into a mixer. Using the paddle attachment, cream the butter and sugars until mixture has lightened in color. Slowly add the honey.
Combine all-purpose flour, whole wheat flour, salt and cinnamon in a bowl and whisk together to incorporate ingredients. Add dry ingredients slowly until dough forms.
Roll out dough between two sheets of parchment paper with a rolling pin. Cut out rectangles; 5 x 1 1/2 inches. Bake at 350 degrees for 13-15 minutes, or until golden brown. Cool and drizzle melted chocolate.
Dulce de Leche Ice Cream
- 2 cans condensed milk
Place the cans in a pot of water, bring to a boil and reduce to simmer. Cook for three hours. Cool in water and ice. Open cans and scoop out dulce de leche (caramel).
- 4 egg yolks
- 1/2 cup brown sugar
- 1/2 cup water
Combine brown sugar and water in a pot and cook until sugar is dissolved. Cool slightly and whisk into egg yolks. Place mixture in a bowl over a pot of water and whisk until mixture is thick and foamy; be careful not to overcook the eggs.
- 1 1/2 quarts (6 cups) heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Place egg mix and dulce de leche into mixer with a whisk attachment. Whisk until incorporated. Slowly add cream, vanilla extract and salt until combine. Place ice cream mixture into ice cream maker.
Chocolate Kahlua Sauce
- 1 1/2 cups water
- 9 ounces sugar, by weight
- 4.5 ounces corn syrup, by weight
- 3 ounces cocoa powder, by weight
- 8 ounces dark chocolate, by weight
- 1/4 cup Kahlua liquor
Combine water, sugar, corn syrup and cocoa powder in a non-reactive pot. Whisk thoroughly and slowly bring to a boil while whisking. Take off the heat.
Whisk in dark chocolate until melted. Slowly add chocolate Kahlua liquor and cool down.
Assemble all pieces according to above image. Enjoy!
