This is my version of an elegant but also rustic looking S’more cake. The chocolate fudge cake is rich and moist, the chocolate ganache is creamy and chocolatey and the torched meringue swirls look like Christmas trees!
I love this cake because it’s really easy to make, you definitely do not have to be great at cake decorating. The chocolate ganache is smothered all over the cake is a messy design which means you do not have to have advanced cake icing skills.
I personally prefer chocolate ganache these days instead of sweet chocolate icing, you just melt chocolate and cream together and sweeten it with golden syrup (or your syrup of choice) Once it has cooled it becomes a creamy thick consistency ready to be smothered all over your cake.
Why should I make this S’mores chocolate fudge cake?
You should make this cake because it is delicious! If you love chocolate this is the cake for you.
It is easy to make, and if you do not feel comfortable making the meringue swirls, you could put toasted marshmallows on top instead. It would still be delicious and look super festive.
It is an elegant but rustic looking Christmas showstopper, your friends and family would be blown away.
Use good quality chocolate. The chocolate is the star of this cake, so don’t skimp on it. Use dark chocolate around 60% cocoa solids for the best flavour and texture.
Don’t overmix the batter. Just stir until everything is combined, then pour it into the pan. Overmixing will make the cake tough and dry.
Don’t overbake the cake. The cake is done when a toothpick inserted in the center comes still fudgy. The cake will continue to cook as it cools, so don’t worry if it looks underdone.
Let the cake cool completely before adding the ganache. The ganache is simply melted chocolate and cream, and it will set as it cools. If you add it to a warm cake, it will slide off and make a mess.
Melt the butter and the chocolate together in the microwave.
Add the vegetable oil, caster sugar, soft light brown sugar and vanilla extract. mix together using a spatula until all the ingredients are combined.
Add the eggs, mix until just combined.
In a separate bowl add the flour, cocoa, salt and baking powder. Sift the in the wet ingredients.
Pour 1/3 of the boiling water over the cake batter, stir using a spatula until just combined. Repeat until all the boiling water has been mixed into the batter. (do not over mix)
Pour the cake batter into three lined 6" or 7" cake tins. Bake for 25-30 mins at 170c. The cakes should still be fudgy inside when you remove them from the oven.
Chocolate fudge icing
Cream the room temperature butter using an electric beater or stand mixer for 2 mins.
Add the sifted icing sugar and cocoa in. stages, until all is combined. Pour in the coffee liquor (optional), milk or cream to soften the icing.
Chocolate ganache
Chop the dark chocolate into small pieces, melt together with the double/heavy cream in the microwave. Heat the chocolate and cream 20 seconds at a time in the microwave until chocolate has melted. Do not over heat.
Add 2-3tbsp golden syrup (or your syrup of choice), stir until the chocolate and cream is combined and creamy. Set aside to cool. The ganache will thicken even more as it cools.
Chocolate ganache drip
Chop dark chocolate into small pieces, heat the cream on its own in the microwave for 1 minute. Once hot and bubbling, pour over the chocolate.
Let it sit for 1-2 mins, then stir to combine. Stir in the golden syrup, set aside to cool.
Meringue Christmas trees
Whisk the egg whites in a clean and oil free bowl for 4-5 mins.
Add the into the egg whites very slowly, 1tbsp at a time.
Once you have added half the sugar, add the corn starch.
Once you have added all the caster sugar and the meringue is thick, add some into a piping bag with a 1M tip.
If you are worried about easting uncooked egg whites, you can use the method where you whisk the sugar and egg whites over a double boiler. Personally because I torch the meringue swirls I do not use this method.
Assemble
Start by making the cake, set them aside to cool.
Once the cake has almost cooled, make the chocolate fudge icing, set aside covered with cling film.
Make the chocolate ganache, set aside to cool.
Make the chocolate ganache drip, set aside to cool.
Cut the tops off the three cakes to make them flat, stack the cakes with the chocolate fudge icing.
Cover the cake with the cooled and thick chocolate ganache. Use a spatula to create messy swirls all over the cake.
Drizzle the chocolate ganache on top of the cake, push it over the sides with a spoon. If it is too thick, heat it in the microwave for 10 seconds, or until it's runny but not hot.
Pipe the meringue swirls on top of the cake then torch.
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