S’mores Bundt Cake
MAKE THIS WITH: Bundt Pan
“Do you want s’more cake?! Here is the ultimate S’more Swirl Bundt Cake with no campfire needed! Pipe graham cracker and black cocoa batters into a mesmerizing spiral and garnish with an indulgent Milk Chocolate Ganache that echoes the melted interior of your favorite campfire snack. Topped with more toasted marshmallows, crushed graham crackers, and milk chocolate chunks. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe.”
Ingredients
Cake:
¾ cup (170 grams) unsalted butter, softened
1⅓ cups (267 grams) granulated sugar
3 large eggs (150 grams), room temperature
1 cup plus 2 tablespoons (141 grams) cake flour
⅔ cup (75 grams) finely ground graham cracker crumbs (5 to 6 crackers)
¾ teaspoon (2.25 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda
½ cup (120 grams) whole buttermilk, room temperature
1 tablespoon (13 grams) vanilla extract
2 tablespoons (10 grams) black cocoa powder
¼ teaspoon espresso powder
Milk Chocolate Ganache:
6 ounces (175 grams) milk chocolate bars, chopped
⅓ cup (80 grams) heavy whipping cream
Instructions
Preheat oven to 325°F (170°C). Spray a Nordic Ware 6 Cup Heritage Bundt Pan with baking spray with flour. Using a pastry brush, spread any excess spray in pan, blotting brush with a paper towel as needed. Freeze pan for 20 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. (Mixture may look curdled at this point, but batter will come together.)
In a medium bowl, whisk together flour, graham cracker crumbs, salt, and baking soda. In a small bowl, whisk together buttermilk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
In a small bowl, whisk together black cocoa and espresso powder. Transfer about 2 cups (about 458 grams) batter to a medium bowl. Add black cocoa mixture, folding until well combined.
Spoon 1 cup (about 228 grams) black cocoa batter into a large piping bag. Spoon 1 cup (about 228 grams) plain batter into another large piping bag. Cut a ¼-inch hole in tip of each bag. Alternately pipe batters directly into grooves of prepared pan to within ¾ inch from top of outside rim and top of center tube, being careful not to spill into neighboring grooves. Using a small offset spatula or a wooden pick, carefully spread batter into grooves and up sides of pan. Continue to pipe and spread more batter into each groove, using offset spatula or wooden pick to close any gaps between batters. (Be sure to wipe off spatula or wooden pick as needed to avoid smearing colors.) Refill piping bags with remaining batters; pipe into pan, continuing to follow pattern. Tap pan on counter several times to spread batter into grooves and release any air bubbles.
Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Loosen cake from center of pan using a small offset spatula. Invert cake onto a wire rack, and let cool completely. Transfer cake to a serving plate.
Place Milk Chocolate Ganache in a 4-ounce squeezable plastic icing bottle fitted with a round pastry tip (Wilton #10). Carefully pipe Milk Chocolate Ganache into grooves of cooled cake. Fill center of cake with marshmallows. Using a kitchen torch, lightly toast marshmallows. Garnish with chocolate and graham crackers, if desired. Serve with extra Milk Chocolate Ganache.
Milk Chocolate Ganache:
Place chocolate in a small heatproof bowl.
In a small saucepan, bring cream just to a simmer. Pour hot cream over chocolate. Let stand for 2 minutes; stir until smooth. Use immediately.