S’mores Icebox Cake

Happy National S’mores Day! Isn’t it insane how there’s a day for everything?!?! Today is also National Lazy Day so if you feel like doing nothing you have a decent excuse. And if you want to prepare yourself for tomorrow… August 11th is National Son’s and Daughter’s Day, National President Joke Day and National Raspberry Bombe Day. And if you are so incline to go further than that check out the National Day Calendar website. So, would you believe that even though I have been sharing s’mores related desserts on my blog for the past couple of years I had never had a s’more until this past weekend? I can’t really say why, maybe it’s because I have never been camping, but, that’s not a good excuse. Truth is, I don’t care for marshmallows that much. But, after making this cake I realized that I like toasted marshmallows! I guess it’s like toasting bread, somehow it just tastes better that way.

Before assembling the cake I made ganache, chocolate whipped cream and marshmallow whipped cream. In case you are wondering at the moment and you can’t wait to get to the directions, to make the marshmallow whipped cream I roasted marshmallows in the oven under the broiler, let them cool and then whipped them with heavy cream. I am beginning to learn that you can make any type of whipped cream. I recently came across a recipe with coconut whipped cream using just the coconut solids from a refrigerated can of coconut milk. It’s essentially a vegan version of whipped cream, but, nonetheless I really want to try it.

Next, I assembled the cake. After lining a 9×5 loaf pan with plastic wrap – leaving an overhang on the long sides – I placed a single layer of chocolate graham crackers along the bottom. Breaking the pieces as necessary. Now, I am sure if you want more of an “authentic” s’mores flavor you could swap out the chocolate graham crackers for honey (or cinnamon) flavored ones. Truth be told, these chocolate graham crackers aren’t available everywhere. And did know they make vanilla ones now? I am really hoping this isn’t going to become like M&M’s or Oreos where there are more flavors than you can name or remember. Back to the cake though… Once I had a layer of graham crackers I then spread half of the marshmallow whipped cream over them and drizzled it with a few tablespoons of the chocolate ganache.

I repeated the layers again this time with the chocolate whipped cream, and then another with the marshmallow whipped cream and one last one with the chocolate whipped cream. Finally, I topped it with a layer of the graham crackers. I folded the overhanging plastic wrap over the cake and refrigerated it overnight. I also placed the remaining ganache in the fridge as well. And, I placed 2 whole graham crackers in a Ziploc bag and crushed them with a rolling pin until they were fine crumbs.

The next day, before removing the cake from the fridge, I heated the ganache in the microwave until it was pourable and let it cool for an hour. I also cut 9 marshmallows in half and placed them on a greased baking sheet in a tight 3-by-6 rectangle and broiled them until they were toasted and bubbling. I also let this cool for an hour.

To finish the cake, I inverted it onto a platter and then pressed the chocolate crumbs onto the sides of it. I poured the leftover ganache over the top and spread it into a thin layer – allowing the excess to fall over the sides of the cake. And finally, I removed the marshmallow rectangle from the baking sheet and placed it on top of the cake. And there you have it, a S’mores Icebox Cake.

And you can see after slicing it the layers were distinct. This cake was a hit… especially those roasted marshmallows. My favorite part! I think if I make this again I will opt to use the honey or cinnamon graham crackers just so that the chocolate isn’t the focal point of the cake.

Here are some more s’mores related desserts:

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies 

Malted S’mores Ice Cream

 

S'mores Icebox Cake

Ingredients:

4 ounces milk chocolate, finely chopped

2 1/2 cups heavy cream

24 marshmallows

3 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons confectioners’ sugar

16-18 whole chocolate graham crackers

unsalted butter, for the baking sheet

 

Directions:

Preheat the broiler.

Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup of heavy cream to a simmer in a small saucepan. Pour over the chocolate and let stand for 5 minutes until stirring until smooth. Set aside to cool.

Butter a baking sheet, then arrange 15 marshmallows on the baking sheet. Broil until toasted and bubbling, 30 second to 1 minute. Set aside to cool.

Combine 1 cup heavy cream, the cocoa powder and confectioners’ sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form.

Combine the remaining 1 cup heavy cream and the broiled marshmallows in another medium and beat with a mixer on medium speed until stiff peaks form. Don’t worry if bits of marshmallow remain.

Line a 9×5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of chocolate graham crackers, break the crackers to fit as needed. Spread half of the marshmallow mixture over the graham crackers and drizzle with 2 tablespoons of the chocolate ganache. Repeat this step, but using the chocolate whipped cream instead of the marshmallow one.  Repeat again using the marshmallow whipped cream and then finally the chocolate whipped cream. Top with a layer of graham crackers and then wrap the overhanging plastic wrap over the cake and refrigerate for at least 6 hours or overnight.

Crush the remaining graham crackers into finely ground crumbs by placing them in a resealable plastic bag and rolling them with a rolling pin, set aside. Place the remaining ganache in the refrigerator.

About an hour before serving preheat the broiler. Warm the reserved ganache in the microwave until pourable and set aside for an hour to cool. Butter a baking sheet and cut the remaining 9 marshmallows in half and arrange them on the baking sheet in a tight 3 x 6 rectangle – the marshmallows should be touching. Broil until toasted and bubbling and then let cool for an hour.

Invert the cake onto a platter, discard the plastic wrap and press the graham cracker crumbs onto the sides of the cake. Pour the ganache over the cake and spread into a thin layer letting the it drip down the sides. Finally, remove the toasted marshmallow rectangle in one piece and place on top of the cake.

Recipe from Food Network

Chocolate-Hazelnut Icebox Cake

Have you ever come across a recipe that you knew you just had to try only to discover that one ingredient in that recipe would be a mission to find? That’s exactly what happened to me. I came across a recipe for a Chocolate-Hazelnut Icebox Cake in a recent issue of Food Network Magazine and a key ingredient in for the cake was chocolate graham crackers. I was pretty sure that I had seen them before at a local supermarket or Target, but then after searching quite a few supermarkets and a few Targets I was still out of luck. I even searched the Nabisco website to make sure they were still available and found out that in fact Honey Maid Chocolate Graham Crackers were still in production. So, it was just a matter of finding them and lo and behold I did just that when I randomly strolled down the cookie aisle of a supermarket I normally don’t shop at.

With ingredients like confectioners’ sugar, Nutella, mascarpone cheese, heaving whipping cream and those hard-to-find chocolate graham crackers this was sure to be a delicious cake.

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To begin I whipped together heavy cream, mascarpone cheese, confectioners’ sugar and vanilla extract in one bowl until stiff peaks formed.

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In another bowl I whipped together the remaining heavy cream and mascarpone cheese the recipe called for along with the Nutella until once again stiff peaks formed.

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Then it was time to begin assembling the cake. (Of course before assembling I had to try both of the whipped mixtures and they were delicious.) I lined the bottom of an 8-inch springform pan with 4 graham crackers, breaking the crackers as need be so there wouldn’t be any big gaps.

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I then spread half of the mascarpone-vanilla mixture over the crackers…

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And then layered another four graham crackers over it…

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And then spread half of the mascarpone-Nutella mixture over the crackers…

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I continued the layering process ending with a top layer of the mascarpone-Nutella mixture.

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I wrapped the cake with plastic wrap – I also wrapped the bottom with aluminum foil to make sure the plastic wrap would stay on – and refrigerated it overnight.

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Prior to serving the cake I unmolded it from the springform pan and pressed the crumbs of 4 crushed graham crackers around the sides of the cake.

Final verdict… It was AMAZING! If you follow by blog regularly you know that in February I always make a character cake – first there was Elmo, then Minnie Mouse and this year it was an Enchanted Castle – for my friend’s daughters’ birthday, well, she happily ate a slice of this cake in record time and when I saw how much she enjoyed it I told her that next year this would be the cake I make for her birthday and she had no objections! We’ll see what happens when February rolls around though… I’ve already been thinking about some sort of Frozen theme. Regardless, I’m already looking forward to making this cake again. I should head back to that supermarket to pick up another box or two of the graham crackers just in case… Another search for them would not be fun, especially since I know how delicious this cake is now.

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Chocolate-Hazelnut Icebox Cake

1 3/4 cups cold heavy cream

1 1/2 cups mascarpone cheese

1/3 cup confectioners’ sugar

1 teaspoon vanilla extract

2/3 cup chocolate-hazelnut spread (such as Nutella)

20 whole chocolate graham crackers

1. Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners’ sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

2. Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

3. Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill and big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla chipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

4. Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.