S’mores Cake

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This cake did not disappoint. It gets a 9. I put my changes below in bold, and I found this on thecakeblog.com. This chocolate cake is good enough to stand on its own.
S’mores Cake
by Tessa Huff

For the Chocolate Buttermilk Cake:
2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar I only did 1 1/2 cups
1/2 cup + 2 tablespoons grapeseed or canola oil
2 teaspoons vanilla extract
3 eggs
1 1/2 cups buttermilk
1/2 cup hot water

For, this, you beat the oil and sugar, and add in eggs and vanilla. Then, you alternate the sifted dry ingredients with the buttermilk. Finally, you had the hot water and beat at most like 20 seconds. You bake this in 3 8-inch pans at 350 for like 20-25 minutes.

For the Graham Frosting:
1/2 cup unsalted butter, softened
4 tablespoons cream cheese, softened I did 6 tbs. or so
2 – 2 1/2 cups confectioner’s sugar I only did 2 cups, and you could easily do 1 1/2 cups
1 – 2 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup crushed graham cracker crumbs I doubled this
For the Ganache Frosting:
12 ounces dark chocolate, chopped
1 cup heavy cream

For the Meringue:
2 egg whites
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
You put the egg whites and sugar in the mixer and stir it. Then, you put it over boiling water and stir it until it reaches 160 degrees. Then, you whip it for about 5 minutes until it is shiny and holds stiff peaks. You pipe it around the edge and then torch it with a kitchen torch.

Recipe and instructions can be found at link below:
http://thecakeblog.com/2016/07/smores-cake.html









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