It’s that time of year again the kid’s birthday party. Their birthdays are a week apart so they get a joined co-ed party at least for now while they are young. Every year we come up with a theme, this year’s theme camping! I had this whole vision of the party being outside with a bomb fire for s’more and a tent set up.. and that’s where the fun stops! We live in Michigan where winter would not leave. The party was in May, it was cold and rainy outside. So inside it was. Although my husband did have to grill outside, poor guy. What were we thinking. All I know is grilling is his thing and the cake was mine. This is my favorite part of planning the kid’s birthday party, THE CAKE! I think I spend more time planning the cake then I do the whole party. Well with the theme picked and me not being able to have s’mores outside, I decided a s’more cake.
Making of the cake: I only have two cake pans so I had to make the graham cracker crust and chocolate cake twice. First make the graham cracker crust, and pat it down into two prepared pans that are greased and lined with wax paper. Next poured the chocolate cake mixture evenly in both pans and baked. Once all four layers are baked and cooled, began to layer them. Start with the cake, graham cracker crust side down, then marshmallow fluff, another cake graham cracker side down, more fluff, another cake , fluff and the last cake on top with the graham cracker crust facing up, it makes for a smooth top. Put cake in fridge to set for about 30 minutes. Now for the frosting, due to the cake being a camping theme and looking like a tree stump I color the frosting brown. At this step you do not need to color the frost unless you choose to.
Note: When baking more than one cake, I always mix my dry ingredients together and store them in the gallon size ziplock bag. I will do this a week or so ahead of time that way when its time to start baking all my dry ingredients are already measured and ready to go. Makes the whole process faster and less clean up.
Also cake taste better the next day. Bake the cakes two days before the event, stack, fill and frost the day before and store in the fridge. It makes one less thing to worry about the day of the event cause it’s already done!
All recipes used to make this cake are listed below
Graham Cracker layer
2 Packages of graham crackers
1/2 cup sugar
12 Tablespoon melted butter
In a food processor grind the graham crackers until they are a fine texture
In a mixing bowl mix the fine graham crackers and the sugar into incorporated
Add the melted butter and mix until the graham crackers are damp and moist
press the graham cracker crust into two prepare pans.
Dark Chocolate Mocha Cake (recipe adapted from Sweetanna’s)
2 cups sugar
1 3/4 cups flour
3/4 cup dark unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup very hot strong coffee
Preheat the oven to 350ºF. Grease two 9-inch round cake pans and line with wax paper
In a large mixing bowl, whisk together the sugar, flour, cocoa, soda, powder & salt until combined.
Add in the eggs, milk, oil & vanilla and mix well.
Stir in the hot coffee until the batter is smooth and thin.
Pour evenly over the graham cracker crust and bake for 30-35 minutes, until the cake is set and a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 5-10 minutes and then flip out onto a wire rack graham cracker crust side down to cool completely. I made this recipe twice as I needed four cakes for my layer.
Marshmallow fluff (the large one or 2 small jars)
1 stick soften butter
1 Cups powder sugar
2 t Vanilla
Mix all ingredients together. This made enough for three layers on the cake. If you where doing a 2 layer cake I would cut this recipe in half, or you could use the extra as a frosting for the cake.
Whipped Butter Frosting (Recipe Adapted from The Pioneer Woman)
1/4 C + 1 Tablespoons flour (5 Tablespoons)
1 cup milk
1 teaspoon vanilla
1 cup butter (2 sticks), must be room temperature
1 cup granulated white sugar (not powdered sugar)
In a small saucepan whisk the flour and milk together over low heat, stirring constantly, until it thicken. Remove from heat and let it cool to room temperature. Or you can place the saucepan in ice water to cool faster. Stir in vanilla once mixture has cooled.
While the mixture cools, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Scrape down the sides every so often so that it all gets incorporated and whipped. Keep whipping until it looks like whip cream.
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