This recipe is the product of several recipes that have been roiling around in my brain for a year, at least. Except the peanut butter malt frosting. #LHOriginal on that. Yes, yes, I know it’s genius. It’s not like anyone has thought of marrying off peanut butter and malt. But ok, in frosting form.
Anyway, a year is too long to wait for
A new toothbrush
So I finally made it, then changed my toothbrush, which was irrevocably damaged due to the sugar in this cake, which lacquered itself onto my teeth right quick.
I didn’t think it would be possible to add too much peanut butter to the frosting, so I bumped it up 1/4 cup, but I would make it with less next time. It may have been that using regular salted butter made it just a little too salty. The malt definitely started getting lost, too, so I was adding in arbitrary spoonfuls of malt powder to try and reclaim the flavor.
And can I just say that I used one of those massive camping blowtorch things to toast this? Our kitchen torch is lost, but I knew I really wanted to toast the marshmallow frosting. Because it just wouldn’t be a s’mores cake if I didn’t. So I turned on the tiniest gas flame and worked out my biceps holding the torch just so. The next time you see me, just ignore the fact that my right bicep is bigger than my left and pretend like it’s normal.
Because it’s normal,
S’mores Cake with Malted Peanut Butter Frosting
Cake inspired by hungry rabbit
Frosting is an LH Original
For the cake:
17 whole graham crackers, (about 9-1/2 ounces) broken into rough pieces
1/4 cup (1-1/4 ounces) all-purpose flour
1-1/2 teaspoon baking powder
1/8 teaspoon fine sea salt
3/4 cup (6 ounces) whole milk
1 teaspoon vanilla extract
1cup (7 ounces) granulated sugar
8 tablespoons (4 ounces/1 stick) unsalted butter, softened
3 large eggs, room temperature, separated
Preheat oven to 350 ℉. Line two 8-inch cake pans with parchment. Grease and flour the parchment.
Process graham crackers in a food processor until finely ground. Add flour, baking powder, and salt to the food processor and pulse until combined.
Whisk the milk and vanilla in small bowl.
In standing mixer fitted with paddle attachment, combine the sugar and butter, beatin on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the egg yolks, one at a time, until combined. Reduce the speed to low and add the graham cracker mixture in 3 additions, alternating with 2 additions of milk mixture, stirring until just incorporated.
Using a clean bowl and beaters, beat the egg whites on medium-high speed until soft peaks form, about 2 minutes. Whisk one-third of the whites into the batter, then fold in remaining whites until combined with no white streaks. Divide the batter into prepared pans and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Turn out the cakes onto a wire rack and carefully remove the parchment paper. Cool completely, about 2 hours.
For the malted peanut butter frosting:
3/4 cup sugar
3 large egg whites
7 tablespoons butter, softened
4 tablespoons Carnation malt powder (not the chocolate kind)
1/2-3/4 cup peanut butter (I recommend 1/2 cup, as mine was a little strong on the PB)
Whisk egg whites and sugar together in a metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.
Transfer mixture into the mixer and whip until it turns white and about doubles in size. It should also be completely cool. Add the butter and whip until the frosting comes together, then beat in the malt powder and peanut butter until incorporated.
For the fluffy marshmallow topping:
4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
3/4 bag of mini marshmallows
Place egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3-4 minutes.
Remove bowl from heat, wipe dry and attached to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, 5-7 minutes. Add vanilla, and mix until combined, then fold in the mini marshmallows.
Fill and frost the cake layers with the peanut butter frosting, reserving any extra in a piping bag to decorate later. Chill in the fridge for an hour. Break up a bar of Hershey’s chocolate and place in a heatproof bowl. Add heavy cream until the chocolate is just covered. Microwave the chocolate/cream until the cream is hot. Let stand a minute, then whisk together the chocolate and cream to make a ganache. Let cool slightly, then drizzle around the edge of the frosted cake. Chill. Mound the fluffy marshmallow frosting on top of the cake. Chill. Then use a kitchen torch to toast the marshmallow. Finish by piping decorate swirls of peanut butter frosting around the edge of the cake.