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No-Bake S’mores Terrazzo Cake

Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s’mores no-bake cake!
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Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s’mores no-bake cake!

I love s’mores! Who doesn’t!? I developed this recipe based on a typical no-bake cake served in Spain. The Spanish version is made with Maria Cookies and I recently shared my recipe for this delicious creation. Get the No-Bake Maria Cookie Terrazzo Cake HERE.

The thing I really love about the base recipe for this no-bake cake is that it’s no too wet. I’m not a huge fan of ice-box cakes and banana puddings that are heavy on the pudding or cream and light on the cookie. I really love how the moisture from my homemade chocolate sauce combines with the graham crackers to truly create a cake-like texture.

The recipe is pretty straight forward. The main notes I’d like to add are that I love to use Hershey’s Special Dark Cocoa Powder because it always yields deep black results in cakes and sauces. I also chose to use bittersweet chocolate for my ganache, but you could certainly opt for milk chocolate. I think the milk chocolate would give the cake an extra s-mores feel. I was also thinking that it could be fun to top the ganache with more mini-marshmallows, chill the cake until firm, and then torch the marshmallows on top to give that toasted flavor. I really might try that next time!

No-Bake S’mores Terrazzo Cake

Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s'mores no-bake cake!

Course Dessert
Cuisine American
Keyword cake, cake recipe, no-bake, recipe
Prep Time 15 minutes
Cook Time 7 minutes
Resting time 9 hours
Total Time 9 hours 22 minutes
Servings 16 slices
Author we are all magic

Ingredients

  • 1 box graham crackers 14.4 ounce – 408g
  • 2 cups mini-marshmallows

For the sauce:

  • 1 cup sugar 200g
  • 1/2 cup cocao powder 60g – I used Special Dark cocao powder
  • 11 tbsp butter 150g – cut into cubes or slices
  • 1 cup water

For the ganache:

  • 1 cup heavy cream
  • 8 ounces chocolate chips I used bittersweet, but you could opt for milk chocolate as well

To decorate:

  • LOTS of sprinkles

Instructions

  1. Clip a piece of parchment paper into the bottom of your spring-form pan. Cut a strip of parchement the depth of the pan and line the sides with it.

  2. Crumble the graham crackers into a large mixing bowl.

  3. Add the chocolate sauce ingredients to a saucepan over low heat. Bring to a simmer while stirring constantly and then hold at a simmer for 7 minutes… while continuing to stir constantly. Really keep stirring because you don't want it to burn!

  4. Remove from heat and allow to sit and cool for 10 minutes.

  5. Pour the chocolate sauce over the crumbled graham crackers and stir well. Make sure every piece is totally coated. It won't be a wet mix of ingredients, but there will be enough sauce to coat everything.

  6. Add marshmallows and stirl until coated and evenly distributed.

  7. Pour the mixture into the lined spring-form. Make sure to scrape all the extra sauce in and use a wooden spoon or spatula to press the mixture down as much as you can. Press it down anf try to make the top as flat as possible.

  8. Now the pan needs to rest in the fridge for an hour. I like to add another piece of parchment and put an 8-inch layer cake pan on top and stack on a heavy cast iron pan to weigh down the mix to hel compress it together.

  9. After an hour, begin to make your ganache. It's so easy, you just bring the heavy cream to the boiling point over medium-low heat. Stir constantly.

  10. Next add the chocolate chips and set aside for 3 minutes and then stir until the chocolate and cream are completely combined and silky smooth.

  11. Get the cake from the fridge and remove the weights and parchment. Pour the ganache over the top of the cake and tap the pan on the counter a few times to try to get out air bubbles. Add sprinkles and make it look amazing!

  12. Cover the pan with aluminum foil and put it in the fridge overnight.

  13. When you're ready to serve the cake, remove it from the fridge and allow it to sit for a few minutes. Un-spring the pan and slowly peel away the parchment from the sides. Carefully transfer the cake to a cake stand or plate.

  14. Cut with a clean and sharp knife and wipe down the knife after each cut. When the cake is very cold it can take a little effort to cut, but it yields the best looking slices. You can allow the slieces to come up a bit in temperature before serving, or just serve it cold.

Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s'mores no-bake cake!
Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s’mores no-bake cake!
Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s'mores no-bake cake!
Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s’mores no-bake cake!
cakes cakes Recipe Spain

No-Bake Terrazzo Cake with Maria Cookies

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This supremely simple cake is inspired by a dessert my husband loves form his childhood in the North of Spain. It’s a simple combination of crumbled cookies, an easy chocolate sauce, and chocolate ganache. The most difficult part of making this cake is waiting for it to set overnight in the fridge before cutting into it! I call this a “terrazzo cake” because of the gorgeous pattern you see in the cake when you cut it. It reminds me of the pattern found in terrazzo floors and that’s so on-trend right now in products and design.

You can also cut the cake into small pieces and serve as you would brownies!

In Spain, ‘galletas marias’, or Maria cookies, are as common as goldfish crackers or Cheerios to use as snacks for hungry kids. They’re a thin, crisp, and flat disc of a cookie with a flavor that’s very similar to American animal crackers. The cookies come in tubes covered with plastic or mylar. Goya sells Maria Cookies in the US that are actually produced in Spain. The Spanish brand that we love the most is Gullón. If you can’t source Maria cookies I’d suggest substituting animal crackers for this recipe. However, you can probably find them on Amazon or in the Latin Foods section of your grocery or even at Walmart or Target. My husband loves to eat Maria cookies with chocolate-hazelnut spread like Nutella or the Spanish brand, Nocilla.

I love the texture of this cake and it gets better over the course of a couple of days. It’s not quite as wet as many American no-bake cakes tend to be, but the moisture from the sauce still combines with the cookies to make a great hearty texture. It keeps well for at least 4 days in the fridge, probably more.

Isn’t this pattern just gorgeous?!

No-Bake Terrazzo Cake with Maria Cookies

This no-bake cake is a simple combination of crumbled cookies, an easy chocolate sauce, and chocolate ganache. It sets overnight in the fridge and when you cut it, the cookies and chocolate make a beautiful terrazzo pattern.

Course Dessert
Cuisine Spanish
Keyword cake, cake recipe, no-bake
Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 9 hours
Total Time 9 hours 22 minutes
Servings 12 slices
Author we are all magic

Ingredients

  • 4 packages Maria Cookies – Galletas Marias 800g – you can substitute animal crackers

For the Sauce:

  • 1 cup sugar 200g
  • ½ cup Hershey's Special Dark Cocao Powder 60g – you can use regular cocoa powder if you like, but I like how the Special Dark makes the sauce black
  • 11 tbsp butter 150g – cut into chunks or slices
  • 1 cup water

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces chocolate chips 240g – I used Ghirardelli Bittersweet chips

To Decorate:

  • LOTS of Sprinkles

Instructions

  1. Clip a piece of parchment paper into the bottom of your spring-form pan. Cut a strip of parchement the depth of the pan and line the sides with it.

  2. Crumble the Maria Cookies into a large mixing bowl.

  3. Add the chocolate sauce ingredients to a saucepan over low heat. Bring to a simmer while stirring constantly and then hold at a simmer for 7 minutes… while continuing to stir constantly. Really keep stirring because you don't want it to burn!

  4. Remove from heat and allow to sit and cool for 10 minutes.

  5. Pur the chocolate sauce over the crumbled cookeis and stir well. Make sure every piece is totally coated. It won't be a wet mix of ingredients, but there will be enough sauce to coat everything.

  6. Pour the mixture into the lined spring-form. Make sure to scrape all the extra sauce in and use a wooden spoon or spatula to press the mixture down as much as you can. Press it down anf try to make the top as flat as possible.

  7. Now the pan needs to rest in the fridge for an hour. I like to add another piece of parchment and put an 8-inch layer cake pan on top and stack on a heavy cast iron pan to weigh down the mix to hel compress it together.

  8. After an hour, begin to make your ganache. It's so easy, you just bring the heavy cream to the boiling point over medium-low heat. Stir constantly.

  9. Next add the chocolate chips and set aside for 3 minutes and then stir until the chocolate and cream are completely combined and silky smooth.

  10. Get the cake from the fridge and remove the weights and parchment. Pour the ganache over the top of the cake and tap the pan on the counter a few times to try to get out air bubbles. Add sprinkles and make it look amazing!

  11. Cover the pan with aluminum foil and put it in the fridge overnight.

  12. When you're ready to serve the cake, remove it from the fridge and allow it to sit for a few minutes. Un-spring the pan and slowly peel away the parchment from the sides. Carefully transfer the cake to a cake stand or plate.

  13. Cut with a clean and sharp knife and wipe down the knife after each cut. When the cake is very cold it can take a little effort to cut, but it yields the best looking slices. You can allow the slieces to come up a bit in temperature before serving, or just serve it cold.

This no-bake cake is a simple combination of crumbled cookies, an easy chocolate sauce, and chocolate ganache. It sets overnight in the fridge and when you cut it, the cookies and chocolate make a beautiful terrazzo pattern.
cakes Recipe

Italian Cream Cake

Italian Cream Cake

Italian Cream Cake is a three layer masterpiece of light sponge cakes with pecans,  and luscious cream cheese frosting with toasted coconut, and vanilla and almond flavors!

Italian Cream Cake

I’ve made several versions of this Italian Cream Cake over the last several months. I’ve toyed with my recipe a bit here and there. This version is mostly based on the recipe from Melissa’s Southern Style Kitchen.

I think this is a FABULOUS party cake! Three layers always impress guests. The almond, vanilla, pecan, and coconut makes this cake a little more sophisticated than your average chocolate or yellow cake. It’s so easy to decorate this cake too. It’s SO forgiving… the coconut and pecans hide any frosting mistakes.

I photographed this cake recently at my mom’s house. I perched it on her milk glass cake stand. I think it looks just stunning! I’ve got to get one of those cake stands for myself!

Italian Cream Cake

5 from 1 vote
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Italian Cream Cake

Italian Cream Cake is a three-layer masterpiece of light sponge cakes with pecans,  and luscious cream cheese frosting with toasted coconut, and vanilla and almond flavors!

Course Dessert
Cuisine American, Italian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16 Slices
Author we are all magic

Ingredients

Toasted Pecans & Coconut:

  • 14 ounces sweetened coconut
  • 1 1/2 cups pecans

Cake:

  • 2 sticks salted butter, softened 1 cup, 225 grams
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar
  • 5 large eggs, separated
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup buttermilk
  • 7 ounces toasted coconut (mentioned above)
  • 1 cup toasted chopped pecans (mentioned above)

Frosting:

  • 2 packages cream cheese Two 8 ounce packages
  • 2 sticks salted butter, softened 1 cup, 225 grams
  • 2 lbs confectioner's sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • remaining toasted coconut
  • remaining toasted pecans

Instructions

Toasted Pecans & Coconut:

  1. Preheat oven to 350F/175C and line two baking sheets with parchment paper.

  2. Chop up the pecans, they don't need to be too small.

  3. Spread pecans evenly on one of the baking sheets and repeat with the coconut.

  4. Put both sheets in the hot oven and toast for 5-10 minutes. CHECK ON THEM FREQUENTLY! The coconut goes from toasted to burnt very quickly! I really like the toasted coconut because it gives a lot of texture to the cake, but I suppose you could skip the toasting part if you wanted. 

  5. Remove both sheets from oven and set aside to cool.

Cake:

  1. Grease and flour three 8-9 inch round cake pans. (I actually used aluminum disposable pans at my mom's house and the cake turned out fine!)

  2. In a large bowl or stand mixer, cream together the butter and the sugars for about 5 minutes until light in color and fluffy.

  3. Add egg yolks and extracts to the butter/sugar and mix until incorporated.

  4. Sift together flour, baking powder, and baking soda. Mix into batter alternately with the buttermilk in a few parts.

  5. Add coconut and pecans and mix well.

  6. Beat egg whites to soft peaks and gently fold into the batter.

  7. Divide the batter evenly between the three pans. Bake for 25-30 minutes until a toothpick comes out clean. Allow layers to cool completely before decorating.

Frosting:

  1. Cream together butter, extracts, and cream cheese in a large bowl or stand mixer.

  2. Slowly add confectioner's sugar a little bit at a time until it's all incorporated. Beat the frosting until light and fluffy.

Assembling the cake:

  1. Position first layer on a cake stand and top with a hefty dollop of frosting. Spread evenly across the layer. Top with the second and third layers in the same fashion.

  2. Frost the sides of the cake. Use all of the amazing frosting and make it really thick!  Don't worry about making it too pretty, the coconut and pecans will hide any mistakes.

  3. Pat handfulls of coconut onto the side of the cake. Sprinkle pecans on top of the cake.