Campfire Cake
We have been tooling around with whole grain cakes for a few weeks now and hit the jackpot with these S’mores inspired layers. Our weekend receptionist Lisette baptized it as Campfire Cake after a late afternoon torching session. Use store-bought marshmallows or take 30 minutes to master our Homemade Marshmallow recipe here to cut out varying sizes of puffs.
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Ingredients
- 1 cup vegetable oil olive oil or grapeseed are best
- 1 cup honey
- 1-1/2 cups sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 cup water
- 3/4 cup apple juice
- 2 cups all purpose flour
- 1-1/4 cups whole wheat flour a soft, light one, such as Sonora or white whole wheat
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp cinnamon
Whipped Chocolate Ganache Filling
- 10 ounces milk chocolate best quality you can find
- 16 ounces heavy cream
Assembly
- 1 Cake! Yum
Instructions
- Prepare two 8″ cake pans by cutting out a circle of parchment paper the same size as the bottom of the pan and placing it on the bottom. Preheat the oven to 350F.
- Whisk all the wet ingredients together in a large bowl. Sift the dry ingredients over the wet and whisk until just combined. Pour into cake pans and bake about 30-40 minutes, or until the center is set.
- Cool in the pans, then unfold and peel back the parchment paper. Once completely cooled (this should take a few hours), cut each cake into two layers and set aside.
Whipped Chocolate Ganache Filling
- Chop up your chocolate finely. Place a rimmed cookie sheet or wide pan with a lip in the freezer.
- Warm the cream in a pot until just barely simmering. Pour over the chocolate and whisk until all the chocolate has melted. Pour this onto the frozen pan and chill to set.
- Once cold, whip the ganache with a stand mixer and the whisk attachment or a hand-held mixer.
Assembly
- Place your bottom cake layer on a flat platter, stand or dish. Spread 1/4 of the ganache on top, then place another cake layer over it. Repeat until all the layers are stacked. For best results, place this in the fridge or freezer until firm.
- Take the remaining ganache and spread on chilled cake. You can also warm it and pour over the cake.
- Top with marshmallows, torch and serve!
