Smores Cake Roll Recipes

S'MORES CAKE

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

S'MORES CAKE ROLL

Steps:

• Butter and 12x17 jellyroll pan (I used 10x15 and cut back slightly on the ingredients). Line with parchment paper or waxed paper and butter the paper. Beat the egg yolks and sugar until thick. Add the honey, water, oil and butter and mix briefly.
• Sift together the flours, baking soda, baking powder and salt. Stir into the butter miture briefly.
• Beat the egg whites with cream of tartar until soft peaks form. Beat in the sugar until mixture is firm and glossy. Stir a spoonful of the egg whites into the the batter, then stir them together lightly.
• Spoon into the baking pan and spread evenly. Bake at 350 degrees for 15 to 20 minutes until top is golden and center springs back when touched. Cool for 5 minutes.
• While cake bakes, make chocolate cream. Put the chocolate in a heatproof bowl. Bring the cream to a near boil and pour over the chocolate. Whisk until melted and combined. Refrigerate, whisking occasionally, until cooled. When ready to frost the cake, beat the mixture until it reaches a spreading consistency. (The mixture is too stiff after about 5 hours in the fridge.)
• Spread a clean kitchen towel on a work surface and sprinkle with confectioners' sugar. Invert the cake onto it. Slowly remove parchment.
• With a sharp knife, cut a line or groove across the short end of the layer about 1/2 inch from the end nearest you. (The groove lets the cake start start rolling up easily, roll tightly and not crack.) Lift the kitchen towel to start the rolling, then roll up completely. Let it cool for at least 20 minutes and up to a few hours.
• Unroll the cake. Spread thickly with marshmallow cream. Roll up and place on a serving platter. Pour ganache over it. Let it set for 30 minutes or so.

S'MORES CRESCENT ROLLS

Steps:

• Preheat oven to 375deg;. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows. Roll up and place on ungreased baking sheets, point side down; curve to form crescents. Bake until golden brown, 9-11 minutes., In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over rolls. Serve warm.