After a short hiatus of almost a month, I am back hopefully to keep this space going with a cake baked for this month's Cake Slice Group. I love snacking on cakes and so this was an apt one from the book that we are baking right now from, which is, Cake Keeper Cakes
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The cake in itself was a Graham Cracker-Chocolate Chip Cake. Wait there's more, with a marshmallow buttercream frosting.The name sounded interesting, but when I realized Marshmallow fluff is something that is difficult to find in the city that I live. Although there was an option of melting marshmallows, a fluff is not what you get when you melt marshmallows. At least that is what the web says. So the attempt at the fluff rested there.
This was a very simple cake to make. You just need less than half an hour to get the cake into the oven that is if you have left the butter at room temperature. All you then need are fine crumbs of graham crackers or digestive biscuits. The best part is there's more of the crumbs than flour in this cake.And yes my favourite part of stirring in some chocolate chips. The recipe asks for 1/2 a C of chips. My gluttony lead to a further 1/2 a C. The cake baked well although it didn't rise much as in the picture in the book. Overall the cake was not too soft or to dry. I would say it was just an OK cake. Or probably the frosting would have gotten it to taste better. Well I still did eat the parts that had the melted chocolate chips. So this cake wouldn't probably be made again.
For the cake:
- 8 whole graham crackers, finely ground (about 1 cup)-I used digestive biscuits (about 10)
- 1/4 cup unbleached all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. (3/4 stick) unsalted butter, softened
- 1/4 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp. pure vanilla extract
- 1/4 cup milk
- 1/2 cup semisweet chocolate chips (1 C is what I used)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 tsp. pure vanilla extract
- 1/2 cup Marshmallow Fluff
Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.
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 eggs and vanilla. Scrape down the sides of the bowl and then beat until smooth. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center 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 on a rack to cool completely.
Make the 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.
Cut the cake into squares and serve each one with a dollop of frosting on top.
Do see my fellow Cake Slice Bakers' take on this cake too.
