Aug 22, 2017 3 min read

Makes 6 cups batter

• Ingredients

For cake

2 eggs

1 cup buttermilk

3/4 cup plain Greek yogurt

1/4 cup melted butter

1 1/2 teaspoons vanilla

2 cups flour

1 1/2 cups sugar

1/2 cup Hershey’s Special Dark Cocoa

2 teaspoons baking soda

1 teaspoon salt

8 ounces smoked chocolate, melted (plus 3 ounces finely chopped smaller than mini chips)

1 cup boiling plain coffee

For the frosting

6 egg whites

1 1/2 cups granulated sugar

2 cups powdered sugar, sifted

1 pound (4 sticks) unsalted butter

3/4 cup Crisco

1 tablespoon vanilla

For the filling

1/4 cup (1/2 stick) unsalted butter

7 ounces marshmallow cream

1 teaspoon vanilla

4 tablespoons finely chopped smoked chocolate

Dash of salt

1 package of Graham crackers, crumbled into small pieces, but not crushed

To make the cake: Mix eggs, buttermilk, yogurt and vanilla. Slowly pour in the melted butter.

In a separate bowl, combine all dry ingredients and slowly incorporate them into the wet ingredients. Slowly mix in the melted chocolate.

Slowly add the boiling coffee and then stir in the chopped chocolate. Pour 2 cups of batter into each of three 8-inch round baking pans that have been greased and floured. Bake at 350 degrees to 25 to 30 minutes or until done. Cool in pans for 10 minutes, then turn out onto wire rack to cool completely. Wrap in plastic wrap and refrigerate overnight.

To make the frosting: In a double boiler over simmering water, combine egg whites and sugar until about 145 degrees or until the sugar has completely dissolved. Pour into mixing bowl and beat with the whisk attachment until stiff peaks form. Add all of the powdered sugar and slowly mix until all combined. Increase speed and begin adding butter, 1 tablespoon at a time.

Then, in the same manner, add the Crisco. Add vanilla, then turn the mixer up to medium high until it starts to come together. At that time, switch to the paddle attachment and continue to beat frosting until it is completely smooth and silky. Set aside.

To make the filling: In a mixing bowl with the paddle attachment, combine all ingredients. Allow to stand for about 30 minutes, then stir in the Graham crackers and about 1 cup of the prepared frosting. Stir until combined.

To assemble the cake: Make sure you “dam” the filling with a ring of frosting between each layer of cake to ensure the filling doesn’t squish out. Sprinkle additional chopped smoked chocolate on top of the marshmallow filling before adding the next cake layer.

Sprinkle Graham cracker crumbs on the sides of the cake and place toasted mini-marshmallows around the bottom and top of the cake. Place whole s’more on top, surrounding with additional toasted marshmallows and smoked chocolate pieces.

- Laurie Moody

Carnegie