S'more Cake

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of two 20-cm (8-inch) springform pans.
  • In a bowl, combine the flour, cracker crumbs, baking powder, and salt. Set aside.
  • In another bowl, beat the eggs, sugar, and vanilla with an electric mixer until tripled in volume and form a ribbon, about 10 minutes. Drizzle in the oil. At low speed, add the dry ingredients alternately with the milk until smooth.
  • Spread the batter into the pans and bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let cool completely on a wire rack.

• Ganache

  • Place the chocolate in a bowl. Set aside.
  • In a small saucepan or in the microwave oven, bring the cream to a boil. Pour over the chocolate. Let stand for 1 minute without stirring.
  • With a whisk, stir until smooth. Let cool until the ganache is spreadable, about 3 hours, stirring occasionally. Set aside.

• Assembly

  • Cut and remove the rounded top of each cake. Cut one cake in half horizontally. Set aside.
  • On a serving platter, place the uncut cake. Top with half of the ganache. Layer with a slice of cake and cover with the remaining ganache. Top with the last slice of cake. Set aside.

• Marshmallow

  • In a saucepan, sprinkle the gelatin over the water. Let bloom for 5 minutes. Add the sugar and heat gently until the sugar is dissolved and the gelatin is melted.
  • Pour into a bowl. Add the corn syrup and vanilla and beat with an electric mixer until soft peaks form, about 10 minutes. Immediately pour the marshmallow on the cake letting it drip down the sides. With a kitchen torch, toast the marshmallow. Keep under a cake dome at room temperature.