Summer isn’t the only time to sit around a camp fire and roast marshmallows and eat s’mores. We love ourselves a fall campfire. In fact, we went to the pumpkin patch this past weekend and our friends invited us to join them for a campfire rental in the corn maze. Does your pumpkin patch offer this? It is the first we’ve seen and we had so much fun sitting around the campfire surrounded by cornstalks, sipping pumpkin spice lattes and eating s’mores. Our new recipe wraps all that together in one cake. We are so excited to share our Pumpkin S’mores Cake with you! Pumpkin cake layers baked on a graham cracker crust and layered with whipped chocolate ganache and marshmallow meringue filling.
As you will see below, we have the whipped chocolate ganache listed as the first recipe. This is because the ganache will need to set before it is whipped. This cold take a few hours and we recommend putting the ganache in the fridge to set faster. Keep an eye on it because you don’t want it to get too hard. The ganache should be firm, but still soft. While the ganache sets you can make the pumpkin cake with graham cracker crust.
If you plan to top the cake with the marshmallow meringue you will need a torch to toast the meringue. If you have enough meringue you can even spread meringue over the entire cake. Make sure the cake is chilled before you apply the meringue and then toast immediately after.
How to Assemble the Cake
Spread a layer of whipped chocolate ganache on the first layer of cake. Using a piping bag, pipe a border of the chocolate ganache around the edge of the cake. This will hold the marshmallow meringue filling in. Add a layer of marshmallow meringue inside the chocolate damn then top with second cake tier then repeat. Once the cake is fully stacked, crumb coat the cake and chill for 20-30 minutes Before you apply the final layer of frosting. We covered our cake in vanilla buttercream since we were going for a specific look, but the whole cake can also be covered in the whipped chocolate ganache or toasted marshmallow meringue.
This cake is a must try and we are so happy with how it turned out. If you tried it we would love to hear what you think or feel free to leave a comment to just let us know you stopped by. For more cake and dessert inspiration give us a follow on Instagram and Facebook. Happy baking!
Whipped Chocolate Ganache Frosting
Ingredients
- 12 ounces semisweet chocolate chip
- 1 cup heavy whipping cream
Instructions
- Place the chocolate chips in a heat safe bowl. We like to use the bowl of our mixer so there is less clean up.
- In a small sauce pan heat the cream over medium high heat until it starts to form small bubbles around the edges. Be sure to keep an eye on it so it doesn't boil over. This can also be done in the microwave.
- Once the bubbles form remove the cream from the heat and pour it over the chocolate. Try and cover as much of the chocolate chips as you can. Let stand 3-5 minutes without stirring.
- Wisk the ganache by hand until completely smooth. Let the ganache set until it is firm but still soft. This can be done at room temperature or in the refrigerator and can take a few hours so plan accordingly.
- When the ganache has set, transfer to the bowl of a stand mixer. Whip at high speed until fluffy, about 3-4 minutes.
Graham Cracker Crust (for cake)
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Instructions
- Preheat oven to 375 degrees.
- Spray cake pans with cooking spray and line the bottom of each with parchment paper.
- Mix all ingredients together then fill each cake pan about a half inch full (if you are using 6 inch pans you will have extra and if you are using 8 inch pans divide the mixture evenly between all three pans). Press down firmly so the graham cracker mixture is packed down evenly.
- Bake for 5 minutes then set aside to fully cool before you add the cake batter. We suggest making the cake batter while the crust cools.
Pumpkin Cake
Ingredients
- 2 cups flour
- 2 tsp Baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 cup vegetable oil
- 1 eggs
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 15 oz can pumpkin puree
- 1 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Prepare three 6" cake pans.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- Using the whish attachment of your mixer, mix together the vegetable oil, eggs, both sugars, pumpkin and vanilla until well combined.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until combined.
- Divide the batter between the three prepared pans and bake for approximately 40 minutes or until a toothpick comes out with just a few crumbs. Ovens vary so time may differ.
Marshmallow Meringue Frosting
Ingredients
- 8 large egg whites
- 2 cups sugar
- 1/2 tsp cream of tartar
- 2 tsp vanilla extract
Instructions
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of your stand mixer. Set over a pot with simmering water to create a double broiler (make sure the bottom of the bowl does not touch the water). Whisk constantly until sugar is dissolved (3 to 4 minutes). The temp should reach 160 degrees on a candy thermometer or if you quickly dip the tip of two fingers in then rub them together you shouldn't feel any sugar granules (be careful it is hot).
- Transfer bowl to stand mixer fitted with the whisk attachment and beat (starting on low speed then gradually increasing to high) until stiff, glossy peaks form. This should take about 5-7 minutes.
- Add vanilla and mix until combined. Use immediately.
Chocolate Ganache Drip
Ingredients
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Add chocolate chips to a heat safe bowl.
- In a small saucepan, heat cream until small bubbles start to form around the edge.
- Pour the heated cream over the chocolate chips making sure to cover as much of the chocolate as possible. Allow to sit, without stirring, for 3-5 minutes then whisk until smooth.
- Allow the ganache to cool to room temperature before using on the cake.
- With a squirt bottle or small spoon, carefully drip the ganache over the edge of the cake. Repeat around the whole cake.
