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!
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
-
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.
-
Crumble the graham crackers into a large mixing bowl.
-
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!
-
Remove from heat and allow to sit and cool for 10 minutes.
-
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.
-
Add marshmallows and stirl until coated and evenly distributed.
-
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.
-
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.
-
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.
-
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.
-
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!
-
Cover the pan with aluminum foil and put it in the fridge overnight.
-
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.
-
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.
No Comments