Sunday, April 3, 2011
I started off with a much more complicated idea for this cake, but ended up simplifying it quite a bit. I originally wanted to make a graham dacquoise (a French style meringue cake) and layer it with ganache then wrap it in a flexible marshmallow layer on outside----too fussy and not American enough. It would have been amazing, but a little too close to froufy plated dessert land. Also, the essential s'mores flavors---toasted marshmallow, chocolate and graham cracker---were getting lost. I scaled back to a chocolate cake covered in fluffy, toasted marshamallow frosting and I was not disappointed (besides, any day I get to torch something, I am a happy camper).
My final version tasted delicious, but there are two tweaks I would make.
MORE MARSHMALLOW. Instead of the cake to filling ratio at 2:1, I would make it more even so the marshmallow filling stands up better to the chocolate cake. I also would cut up some hand made marshmallows into tiny cubes to garnish the top of the cake. Very Oriol Balaguer.
MORE FUDGE. I would also add some of the fudgey glaze to the layers of the cake to add a little more richness. I would layer the marshmallow first, the fudge next and then the graham crumbs. The fudge would help the cake layers look more distinct so that the graham crumb wouldn't sink into the marshmallow. I'm looking for perfectly distinct layers.
I have to give Alex, our sous chef at work, a shout out for this cake. She's been drizzling chocolate so on the top of cakes at work now for a while and it certainly looks terrific. That's what I tried to recreate here.