If your looking for a rich gut busting, sweet, kid approved dessert this summer try this S'more stack cake. A cake version of the classic campfire snack and it's super simple and completely customizable.
1 cup melted butter
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
1 1/2 cups flour
1 cup coco powder
1 tsp baking powder
1 tsp salt
2 cups semi sweet chocolate chips (or chunks)
Pre heat oven to 350 degrees. Spray two 8 inch round cake pans with non stick cooking spray. Combine butter, white sugar, and brown sugar in mixer until combined. Add eggs and vanilla and whisk until smooth. Mix in flour, coco powder, baking powder, and salt. Mix until blended. Stir in chocolate chips. Pour half into each cake pan and bake 25 min. Remove and allow to cool completely.
1 cup Butter (room temp.)
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 1/2 cup graham wager crumbs
1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 1/2 semi sweet chocolate chips
Pre heat oven to 350. Spray two 8 inch round cake pans with non stick cooking spray. In mixer cream together butter and sugars until fluffy. Add eggs one at a time. When well combined add vanilla. Incorporate graham crumbs, flour, salt, and baking soda until just combined. Stir in chocolate chips. Pour half the mixture into each of the cake pans. Bake 25 mins. Remove and cool completely.
Coat top of one cookie cake generously with marshmallow cream, then top with a brownie layer. Be careful to line the layers up evenly. The marshmallow cream is very sticky and unforgiving if you need to readjust. Top the brownie layer with more marshmallow cream and top with second cookie layer. Repeat the process again and top with remaining brownie layer. Finish with a heaping pile of marshmallows. If you have a burlee torch you can brown them that way. I placed mine in the oven on broil and watch it CAREFULLY. Drizzle with chocolate syrup and tada!
* you can change up the chocolate chips for anytype of chocolate you wish. The addition of walnuts in the brownie would be great as well!
* I assembled on a pizza pan and used that for broiling in the oven then transferred to a cake stand before drizzling with syrup
* using a Carmel or rum butter on top would be very yummy as well.
This is a very rich dessert. The 4 layer stack looks really impressive but proves a lot more cake per slice then anyone in my house could eat. I would perhaps do this in 2 cakes with on layer of each so it's not such a filling dessert.
I think this could be done sheet cake style as well and cut into small squares if you feeding a large crowd.