Fudgy and Fun S’mores Log Cake!

How cute are S’mores!

I didn’t grow up in America, I moved here later as a young adult, so I only got to know S’mores later in life. Even though I don’t have a long S’mores relationship, I immediately noticed the special powers this popular American treat has over people.

Sweet gooey S’mores make kids excited and happy and make adults feel like they are kids again; but furthermore, (and this is where I connect mostly…) S’mores have the power of bringing people together and creating many fun memories. Absolutely my kind of food to appreciate! It all makes perfect sense why S’mores have been such a wide flavor inspiration and food concept in America.

Speaking of inspiration…

The fun and happy feelings associated with S’mores remind me of the feelings I have towards a popular Israeli kids’ treat called “Kadurei Shokolad” (chocolate balls). This easy, no-bake, go-to dessert is made out of crumbled biscuits and homemade chocolate fudge. The yummy and gooey mixture is rolled into small balls and then coated with a variety of toppings such as nuts, coconut flakes or sprinkles. In recent years, I saw “Kadurei Shokolad” (Israeli chocolate balls) evolve into other forms of desserts. In one of them, instead of individual small chocolate balls, the mixture is formed into a log cake.

In this recipe I’ve decided to take both happy childhood worlds and bring them together in a fudgy and fun S’mores Log Cake! Here is my tribute to S’mores …

You will need:

18 Oz./500 gr. Graham Crackers

Mini Marshmallow

1 Stick of Butter (100 gr.)

¾ cup Sugar

3½ tbsp. Cocoa Powder

½ tsp. Instant Coffee

1 tsp. Vanilla Extract

1 cup Heavy Cream

1½ cup Milk

¼ tsp. Salt

Let’s get to work!

Start with the Graham crackers and crumble them into random sized pieces. You may do it using a sealed bag or simply by hand over a large bowl.

The important part is not to crumble them all into dust. Some of the crackers’ pieces should be left large, medium or small – this is what gives this cake its fun texture.

Have all the Graham cracker pieces in a large bowl and set aside. Let’s make some CHOCOLATE FUDGE! Before we actually start, here are TWO IMPORTANT TIPS to remember: 1. Heat is crucial- in this case we are staying between medium to low heat. 2. Stirring and mixing is the “name of the game”- this helps the ingredients come together as well as stabilize the temperature while cooking.

Now, let’s do this! In a medium saucepan over medium heat, melt the butter and sugar. Mix occasionally to make sure heat is distributed evenly and the two are coming together.

After a few minutes add the cocoa powder and mix it in. Make sure the heat is medium-low. A good sign for the right temperature are small gentle bubbles that form at the top.

Time to add the coffee! A small amount of coffee in chocolate goes a long way and brings out all the best notes of chocolate flavor. Add the vanilla extract as well the salt and stir often.

Next add heavy cream; continue stirring and if needed raise the heat just a bit.

When small bubbles start to form on the side of the pot and the mixture is smooth looking, add the milk.

 

Continue cooking and mixing for 5 more minutes or until all the ingredients come together. The fudge is ready when texture and color are uniform.

Time to pour the fudge onto the crumbled graham crackers.

Just look at this goodness!

Give it a light mix to spread the fudge evenly within the crumbs. I love the idea of a log shaped S’mores cake, but of course you can create these yummy treats into any shape… round cake, mini cupcakes, muffins bottoms or any other silicone molding pans are fun! To create the log shape, you may use silicone baking pan or use plastic wrap.

Line the baking pan (9X5X3 loaf pan) with plastic wrap on the inside leaving extra edges for closing; this will guarantee easy release of the cake.

Coat the bottom of the pan with mini marshmallows and level them evenly.

Top it with the fudgy graham cracker mixture, use a spatula to pack the pan well and flatten the top (which will become the cake’s bottom).

Use the extra plastic wrap edges and fold them over to close on the cake. Transfer the cake to the freezer for a couple of hours and allow it to stabilize.

When it is serving time, carefully remove the plastic wrap and flip the cake onto a serving tray. Here comes the super fun part… 🙂

Use a cooking torch to lightly burn the marshmallows on the top.

Wow! The S’mores Log Cake is ready!

Bring a few fun friends around and enjoy together. I am ready for a piece or two…

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Quick Recipe:

S’mores Log Cake-

In a large bowl break and crumble Graham Crackers.

To make the Fudge:

In a medium saucepan over medium heat melt Butter with Sugar.

Mix to combine and add Cocoa Powder.

Add Vanilla Extract, Instant Coffee and Heavy Cream.

Mix the fudge to unify all ingredients and cook for 3-5 minutes.

When Mixture forms bubbles on the side of the saucepan, add Milk and Salt.

Cook and mix until the fudge is uniform and thicken.

Pour the hot fudge over the Graham Cracker pieces and mix for even spread.

Line a loaf baking pan with plastic wrap on the inside leaving extra edges for closing.

Coat the bottom of the pan with Mini Marshmallows and spread them evenly.

Transfer fudge-graham cracker mixture into the pan and cover well with the extra plastic wrap edges.

Allow the cake to set in the refrigerator for a minimum of 4-5 hours or in the freezer for a minimum of 1-2 hours.

When you are ready to serve, remove plastic wrap and flip onto a serving tray.

Use a cooking torch to lightly burn the Marshmallows on the top.