Mini S’mores Chocolate Cake

Instructions

Chocolate fudge cake

1. Melt the butter and chocolate together in the microwave, 20 seconds at a a time.Mmix together well until combined then set aside.
2. Add the in a large mixing bowl the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, sour cream egg & egg yolk.  Mix together  using an electric hand beater until all the ingredients are combined.
3. Pour in the melted chocolate and butter, stir to combine using a spatula.
4. Add the boiling water, in two stages, mix to combine using a spatula.
5. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula.
6. Pour the cake batter into two lined 5" cake tins.
7. Bake for 40  mins at 155c fan.  The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check.
8. Let the cakes cool for 30 minutes, then continue to cool on a baking rack.

Chocolate ganache

1. Once the chocolate fudge cake has cooled completely, make the chocolate ganache.
2. Chop the dark chocolate into very small pieces and put into a bowl.
3. Heat the cream on its own in the microwave for 1 minute. Once hot, pour over the chocolate.
4. Let it sit for 1 min, then stir to combine. (if the chocolate does not completely melt, heat in the microwave 10 seconds at a time)
5. Chop the butter into small pieces, then let it melt in the ganache.
6. Stir in the golden syrup (or syrup of choice)
7. Let the ganache cool until it becomes a thicker spreadable consistency. (You can put it int he fridge to speed up the process)

Meringue

1. Once the cakes have cooled,  and the chocolate ganache is at a spreadable consistency, cut the tops of each cake to make them flat, then cut them in half so you have 4 cakes layers. Cover loosely with cling film.
2. Whisk the mixture occasionally until the sugar has fully dissolved and it feels hot to the touch.
3. Remove from the heat,  and whisk for a few minutes until it turns white, then add the corn starch. Keep whisking until you get glossy meringue with stiff peaks. (if you can hold the bowl over your head its ready)

Assemble

1. Spread 3 spoonfuls of the chocolate ganache on the first cake layer.
2. Make a well in the middle, then add 2 spoonfuls of mernigue, spread it flat, then torch a little with a kitchen torch.
3. Sprinkle 1-2 spoonfuls of the biscuit crumbs/graham cracker crumbs on top.
4. Place the second cake layer on top.
5. Repeat with the second and third cake layers.
6. Turn the 4th cake upside down and place on top.
7. (Optional but recommend) place the cake in the fridge for 20 minutes to stop it sliding around when you decorate it.
8. Add spoonfuls of the ganache on top of the cake, spread it over the sides, then tadd more ganache to the sides of the cake until the entire cake is covered.
9. Make a messy pattern using the spatula.
10. Melt 120ml of double cream in the microwave until hot (aprox 40 seconds) pour over the chopped chocolate. Let it sit for a minute, then stir to combine. Once it has cooled a little, pour on top of the cake, pushing drips over the side with the back of a spoon or spatula.
11. Add the remaining meringue into a piping bag with a open star tip, pipe a large swirl, then torch with a kitchen torch.