Thursday, 20 January 2011

The Cake Slice Bakers - Challenge 4 - January 2011 - Graham Cracker - Chocolate Chip Snacking Cake.

This is the cake we made this month from Cake Keeper Cakes by Lauren Chattman and, Look!, I now have a cake keeper.  This was a Christmas gift from my in-laws and I love it.  I can now keep the cake I make fresh but on display on the counter - lovely.

So, this cake is made to be like the American S'mores.  I had never heard of these until recently.  An American friend of mine made us some S'more bars which she brought with her for us to eat on a girlie spa day.  They were heaven and I should really get the recipe from her.  Unfortunately this cake doesn't match up to those.  It is nice enough but not a recipe that I would really be craving.  Rufus and I enjoyed most of these cakes served with strawberries and ice-cream and that seemed to be the best way to eat them and really made us say "yum" whereas, on their own, they were a little bit dry and boring.  I think partly because I had overcooked them a little.  

Recipe - 

Ingredients - 

For the cake - 
8 whole Graham crackers, finely ground (about 1 cup)
1/4 cup plain flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
1/4 cup sugar
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
1/4 cup milk
1/2 cup semisweet chocolate chips

For the frosting - 
1/2 cup (1 stick) unsalted butter, softened
1/2 cup icing sugar
1/2 tsp pure vanilla extract
1/2 cup Marshmallow fluff (I just used the whole jar)

Method - 

Make the cake - 
1. Preheat the oven to 350F.  Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.  Combine the Graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary.  With the mixer on low speed, add the egg, egg yolk and vanilla.  Scrape down the sides of the bowl and then beat until smooth.
3. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined.  Repeat with the remaining flour and milk, ending with the flour.  Stir in the chocolate chips.
4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.  Bake until a toothpick inserted in the centre comes out clean, about 35 mins (this was a touch too long, probably check at 25 mins).  Let the cake cool in the pan for about 10 mins.  Invert it onto a wire rack, and then turn it right side up onto a rack to cool completely.

Make the frosting - 
1. Place the butter in a medium mixing bowl and beat until creamy.  With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary.  Stir in the vanilla and the Marshmallow Fluff and beat until smooth.  Use immediately or cover the bowl with plastic wrap and keep it in the refrigerator for up to 3 days.
2. Cut the cake into squares and serve each one with a dollop of frosting on top.  Store uneaten squares in a cake keeper at room temperature for up to 3 days.

If you don't have Graham crackers, you can substitute digestive biscuits but I decided to get them as I was intrigued as to what they were.  They actually taste a lot like Rich Teas to me.  Now I need to figure out what I am going to do with the other 16 I have so I would be grateful for any suggestions.
Also, if you don't have Marshmallow Fluff, you can simply melt down some marshmallows and use that instead.

Here is the link to The Cake Slice Bakers Blogroll to see how other members got on this month.


  1. Oh, I love your cake keeper! I've been meaning to find a nice one but the ones I like are all a little bit on the pricey side :( One day I'll find an excuse to buy one ;)

    This cake sounds lovely in theory but I guess not all recipes are created equal.

  2. Mandy - this one is a Nigella Lawson one. I am also keeping my eyes open in antique places for a vintage glass one on a pedestal much like the one on the cover of Cake Keeper Cakes.

  3. What a pretty cake keeper! Im with you this cake didnt stack up to other smores cakes Ive made in the past.

  4. Thanks Smitten Sugar. I'll have to try making some different smores cakes. I'll start by getting the recipe for my friend's ones.

  5. Just putting this link to Smitten Sugars' previous smores cake here so I don't lose it. I can use up some more of my Graham crackers by trying this one.

  6. Oh man! These sound delicious!

  7. Nice pics :) Love your cake keeper - I was hoping to photograph my cakes in mine, but it's still full of Christmas cake!
    We were a bit non-plussed by it too. It's nice enough, but you know... a bit meh.

  8. Love that cake-keeper!

    Well, I managed to eat the whole (almost) by myself over one week. A tiny square (or 2!) a day.

  9. What a yummy looking recipe. I have always wanted a cake keeper for my counter. Yours is lovely.

  10. Good idea to go with the strawberries and Ice Cream to help this along...I agree cake was okay but not top of the line. Please do get the recipe from your friend and let us know how that turns out for you---it sounds like it was yummy.

  11. Oh you have to make s'mores with the leftover crackers - I'd love to read a post on that!!!

    Congrats on the new cake keeper!

  12. Your cake keeper is amazing. I am jealous.

  13. So, what's the deal with s'mores? Just put a marshmallow and a square of chocolate on top of a Graham's cracker and microwave it or what?
    In fact, my friend with the smores bar recipe is coming here tomorrow so I'll quiz here and will certainly post what I make.

  14. Your cake keeper is beautiful. I agree with the cake, nothing special. If you haven't tried a s'more - just a chunk of chocolate, roasted marshmallow and graham cracker give it a try. Especially if you can roast the marshmallow over a fire

  15. Your cake looks great and I love your cake keeper!

  16. I saw that you made s'mores up there and they look delish. So much better than this cake. I was not a huge fan and agree with you that it was dry and boring.

    Love your cake keeper!

  17. I am another who loves your cake keeper. I thought the cake was OK, but the frosting was way too sweet for me.