CLASSIC RECIPE S'mores Sheet Cake
Turn everyone’s favourite campfire treat into a crowd-pleasing chocolate cake, complete with toasted marshmallow topping. Our s’mores sheet cake, which comes together in a jiffy, is guaranteed to become your new go-to recipe for summer celebrations.
Milk Chocolate CLASSIC RECIPE Bar (4.4 oz)
- 16 to 18 graham crackers
- 1/2 cup (125 ml) unsalted butted, melted
- 1/2 cup (125 ml) canola or coconut oil
- 2 100 g Lindt Milk Chocolate CLASSIC RECIPE bar, divided
- 2 cups (500 ml) all purpose flour
- 1/3 cup (80 ml) cocoa powder
- 1 tsp (5 ml) instant coffee or espresso powder (optional)
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) kosher salt
- 1 cup (250 ml) lightly packed light brown sugar
- 2 tsp (10 ml) vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cup (375 ml) buttermilk
- 1 250 g bag large marshmallows
- Preheat oven to 350°F.
- Butter the bottom and sides of 9 x 13-inch pan.
- Line your pan with parchment paper, cutting to fit and leaving some length at either end so the cake can be easily removed from the pan once baked.
- Cover the bottom of the pan with crackers. Trim crackers to fit if needed.
- Place the pan in middle of the oven and bake for five to seven minutes or until the crackers are lightly toasted. Remove from the oven and set aside.
- Meanwhile, finely chop and melt one SWISS CLASSIC chocolate bar in a small bowl on top of small saucepan filled with a few inches of water simmering over medium-low heat.
- Alternatively, melt chocolate in a microwave-safe bowl. Melt in 20 to 30-second increments, stirring every 20 seconds.
- Using the back of a small spoon or small spatula, spread chocolate over crackers until they are evenly coated. Set aside.
- Melt butter in the microwave in a microwave-safe bowl or a small pot over medium-low heat and set aside.
- Finely chop and melt the remaining chocolate bar as you did the first. Set the melted chocolate aside to cool to room temperature.
- Whisk flour, cocoa powder, baking powder, instant coffee and salt together in medium bowl. Break up any cocoa powder clumps. Set aside.
- Add oil, vanilla and sugar to the butter in a stand mixer bowl. Alternatively, use a large bowl with an electric hand mixer.
- Beat on medium speed, scraping down sides of the bowl as needed, for two minutes or until the mixture is smooth and well combined.
- Add eggs, one at a time and mix on low speed until just incorporated.
- Add half the buttermilk, mixing on low speed again.
- Stir in chocolate. Mix until the chocolate is incorporated into the batter, scraping down the sides of the bowl as needed.
- Combine half of the flour mixture into the wet ingredients. Mix on low speed.
- Add remaining buttermilk, scraping down sides of the bowl as needed.
- Stir in the second half of the dry ingredients. Mixing until just combined. Scrape down the sides and bottom of the bowl.
- Pour batter over crackers. Spread evenly.
- Bake 30 to 35 minutes or until a wooden skewer comes out clean.
- Set cake on a cooling rack. Place marshmallows in an even pattern on top of cake. Set aside on a rack for 15 minutes or until the marshmallows have softened.
- Preheat oven to broil and have oven rack three to four notches from the top. Don’t have cake too close to broiler.
- Put cake in oven and turn it every 30 seconds for four to five minutes or until top is evenly golden brown. Let it cool for 10 to 15 minutes before serving.
- Tip: Before cutting your cake, run your knife under hot water and wipe it down before slicing. This will prevent the marshmallow topping from sticking to the knife.