Summer is in full swing, and that means hot days, long nights, and our favorite pastime — camping! And while we love nothing more than roasting marshmallows over an open fire on a cloudless night, sometimes we can’t make it to the great outdoors. That’s why we’re bringing the goodness of s’mores to the indoors with our decadent Salted Nutella S’mores Cake. Keep reading for the full recipe!
For the cake:
– 2 jars Miss Jones Organic Chocolate Frosting
– 6 eggs
– 1 1/3 cups water
– 2/3 cup oil
For the filling and topping:
– 1 large jar Nutella
– 1 cup mini chocolate chips
– 1 graham cracker pie crust, crumbled
– 1 cup mini marshmallows
– 1 tablespoon sea salt
– 2 cups homemade or store-bought marshmallow cream
For the ganache:
– 1 cup mini chocolate chips
– 1 cup cream
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Grease and flour three 9-inch cake pans. Mix together cake mix, eggs, water and oil until combined. Divide evenly between pans and bake according to package directions.
2. Let cakes cool completely. Place one cake layer on a cake plate and pipe a layer of Nutella on top. Sprinkle Nutella with chocolate chips, crumbled graham crackers and sea salt, and dollop with marshmallow cream. Optional: Toast marshmallow cream with a kitchen torch.
3. Top with another cake layer and repeat process one more time before topping with the final cake layer. Cover the entire cake with chocolate frosting and place cake in refrigerator for 30 minutes to firm up.
4. Meanwhile, place cream and chocolate chips in a glass bowl. Heat in microwave in 30-second intervals until melted, stirring after each interval.
5. Remove cake from refrigerator and quickly pour ganache over cake. Place mini marshmallows around the edge of the cake and toast with a kitchen torch. Top with crumbled graham crackers, chocolate chips and sea salt.
Now let’s get started!
Begin by gathering your ingredients.
Preheat your oven to 350 degrees Fahrenheit. Grease and flour three 9-inch cake pans. Mix together Miss Jones Organic Chocolate Cake Mix, eggs, water and oil until combined. Divide your mixture evenly between pans and bake according to the package directions.
Let the cakes cool completely. Place one cake layer on a cake plate and pipe a layer of Nutella on top. Sprinkle the Nutella with chocolate chips, crumbled graham crackers and sea salt, and dollop with marshmallow cream. Optional: Toast the marshmallow cream with a kitchen torch.
Top with another cake layer and repeat the process. Then top with the final cake layer.
Cover the entire cake with Miss Jones Organic Chocolate Frosting. Place the cake in the refrigerator for 30 minutes to firm up.
Meanwhile, place your cream and chocolate chips in a glass bowl. Heat them in the microwave in 30-second intervals until melted, stirring after each interval. Remove the cake from the refrigerator and quickly pour your ganache over the cake.
Place mini marshmallows around the edge of the cake and toast them with a kitchen torch. Top with crumbled graham crackers, chocolate chips and sea salt.
And there you have it! The Brit + Co office can attest that this is one seriously delicious cake!
What are your favorite summer desserts? Let us know in the comments section below!
