Monday, January 24, 2011
The Cake Slice: Graham Cracker-Chocolate Chip Snacking Cake
It seems like just yesterday that I was posting about last month's Cake Slice cake. Oh yes, that is because I was almost a month late in posting. Oops. Because of the belatedness of last month's cake, I made sure to bake this earlier in the week, but here I am, late again. I am experiencing a bit of deja vu, because much like November's selection, this cake just did not motivate me to write about it. We did eat it, but I probably won't make it again (at least not without some major adjustments).
I must admit that I am partly to blame for the problems with this cake. Even though I could see that there was a very thin layer of batter in the pan, I followed the directions and baked it for 35 minutes. I should have checked it at least ten minutes earlier, because it was very dry and overcooked when the timer went off. A shorter stint in the oven would have improved the cake, but I also think that the proportion of liquid to dry ingredients was off. Also, because the cake was less than an inch tall, the quantity could have easily been doubled.
All in all my cake was closer to a (subpar) chocolate chip bar cookie than the moist cake I had envisioned. I did like the marshmallow frosting, but it was a bit too sweet for my taste. Also, it really did not make me think of s'mores, those gooey, melty, crunchy (and delicious) treats. If I want that flavor I won't go through the hassle of making this "not terrible" cake, I will grab a bag of marshmallows and bar of chocolate and make the real thing.
Don't forget to head on over to the Cake Slice blogroll to see how everyone else liked this cake.
Graham Cracker-Chocolate Chip Snacking Cake
Recipe from Lauren Chattman's Cake Keeper Cakes
For the Cake
8 whole graham crackers, finely ground (about 1 cup)
1/4 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened
1/4 cup sugar
1 egg yolk
1 tsp vanilla extract
1/4 cup milk
1/2 cup semisweet chocolate chips (I used mini chips)
For the Frosting
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners sugar
1/2 tsp vanilla extract
1/2 cup Marshmallow Fluff
Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking
out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on
medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as
necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the
sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until
combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a
toothpick inserted in the centre comes out clean, about 35 minutes.* Let the cake cool in the pan
for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.
Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed,
slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic
wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting
back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an
airtight container for up to 3 days.
*Check after 20 minutes.