Cake! Hello, hello from the land of frosting, flour and, well, flippin' deliciousness. ;) This week has been busy, busy with baking, order-packing, and of course it wouldn't be real life if a few personal issues weren't sprinkled in there too, right? Haha, oh my gosh, life is crazy. You know? The sprinkle shop has been awesome, though. It's been a whole other outlet of creativity and, truth be told, I just love running a small business. Blogging and writing are very much suited to my sometimes-introverted personality, but sometimes I feel a little out of sorts, and I realize that perhaps it's a bit much, you know, always being in my own bubble. Having a shop, albeit online, has given me a chance to really interact with customers, in a way that I find really fulfilling. Soon, I will need to hire some staff and that excites me! Okay, so back to cake . . . this weekend I had some fun with one of my favourite cake-components--toasted marshmallow! You might remember the Campfire Delight Cake from quite sometime ago, as well as the new version I created for the book (the Campfire Deluxe Cake), both of which boast some kind of toasted marshmallow concoction. But what I have been (very randomly) craving lately is a combination of the classic flavour of s'mores but paired with banana cake--I had never experienced those flavours together in any way, but I could almost taste them when I sat and thought about it. And if that wasn't reason enough to make it happen, I realized that I have never done any kind of banana cake for the blog before, and was certainly time! 
So here's what going on inside this tower of banana-grahama goodness: 4 thin layers of moist banana cake (even you have to just make that on its own, it's worth it--pair it with the classic cream cheese frosting or even a malted chocolate or dark chocolate frosting . . . ), 2 layers of dark chocolate cake, sugared graham crumbs, a new version of the toasted marshmallow frosting (made with our homemade take on marshmallow Fluff) and dark chocolate frosting. Then we cover the whole thing in the dark frosting and top it with some graham crumbs, marshmallow poofs and then a few edible gold stars if the urge strikes (which, of course, it did). 
So to make the 6-layer cake, we just bake 3 cake layers and torte them into 6 (this is one of my favourite ways to add extra magic to a layer cake). We do 2 banana layers and one chocolate layer (it's the one-bowl, so quick and easy)--since this cake has a lot of dark chocolate happening, I chose to do more banana than chocolate. Plus I die for banana cake! As I've mentioned before, my mom wasn't much of a cake maker (she was big into pie-making), so she used to buy the boxed "snacking cake" mixes--remember those? One of my favourites was, of course, the banana cake, so I have really fond memories of coming home from school and smelling that smell only a banana cake can create. You know the one? My mother-in-law makes the homemade version, and there's nothing better. 
So for the graham crumble that we put inside the layers, I have done it two ways--using actual store-bought crumbs, and the crumbling actual graham cracker squares (you know, those incredibly addicting perforated ones?). I recommend starting with the crackers and breaking them down so they are in small bits, because they keep their crunch (even though we bake both versions up with butter and brown sugar, so they start with some crunch before putting them into the cake). It's kind of like baking a deconstructed cheesecake crust and tossing it in the cake for the authentic s'mores graham flavour. 
For the Toasted Marshmallow Frosting we start with, well, toasted marshies of course! And, oh my gosh, speaking of incredibly nostalgic and warm and fuzzy smells in the house. This is unreal! Oh, and funny thing--not all marshmallows toast up the same. I have tried brands like Jet-Puffed, that expand like crazy when toasted, and the insides are much gooier than the generic brand I used above. You can also see that even after being toasted on both sides, these guys stayed firm. In the end, it all works out, but I found these ones to be slightly stringier in the process, and then once blended with the rest of the frosting, they worked just fine. Just a note, though. I might recommend you go with Jet-Puffed brand if you have it available to you, or another name brand. 
So here is the finished toasted marshmallow frosting and, needless to say, it's heaven on earth. As I mentioned above, instead of using any kind of store-bought marshmallow crème, we make our own batch of billowy marshmallow frosting and fold it in to our buttery, toasted marshmallow base. I won't lie--it is a few extra steps, and goos up a few extra bowls, but it's so wonderfully fluffy. Less sticky, more fluffy, which makes for a more spreadable delight. 
The frosting I used was the recent Dark Chocolate Fudge Frosting, which I've sweetened up a bit. The frosting was rather, um, intense, and too much intensity with these other hard-earned flavours happening, might be problematic. There is still a definitely chocolate component, to the cake, and you could technically use milk chocolate for a very classic s'mores taste. I just tend to find that milk chocolate frosting ends up being quite sweet, but that's not a bad thing. 
So there we have it! Our magically messy, gooey, crunchy, billowy Banana-Graham S'mores Cake Supreme (I try not to over-use the word "supreme" in my cake titles, but when there are so many steps, I think I better!). I also want to mention that I initially intended for the top marshmallow poofs to be much gooier looking with charred tops, but my culinary torch was out of butane and I was in the zone and ready to finish the cake. So what I did to improvise was pipe the poofs onto a foil-lined baking sheet, broiled them for a few moments (watching super carefully), and then placed them on the finished cake once they cooled. The result was more of a meringue-looking confectionery, rather than frosted top, so in the instructions I have include the torch version. In person, the little gold edible stars mixed with the graham crumbs is unicorn-magical, especially when the light reflects off of them (would be wonderful with the glow of birthday candles!). Let's make the cake! And, guys, if you're on Instagram, Facebook or Twitter, I'd love to see your creations! You can find me or just tag me with @sweetapolita --it always makes my day to see your cakes! xo
Banana-Graham S’mores Cake Supreme
Moist layers of banana cake, deep dark chocolate cake, sugared graham crumbs, toasted marshmallow frosting, dark chocolate frosting, more graham crumbs, marshmallow poofs and edible gold stars.
For the Banana Cake layers (2 layers):
- 2 cups 270 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 115 g unsalted butter, softened
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 cup 200 g superfine sugar (or regular granulated sugar)
- 1/4 cup 60 g light brown sugar
- 2 eggs (room temperature)
- 1 cup 240 ml buttermilk, room temperature
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 2 medium-sized bananas (1 cup, mashed)
For the Chocolate Cake layer:
- 3/4 cup 95 g all-purpose flour
- 3/4 cup 150 g superfine sugar
- 1/3 cup 40 g dark Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 120 ml buttermilk, room temperature
- 1/3 cup 80 ml coffee, hot
- 3 tablespoons 45 ml vegetable oil
- 1 teaspoon pure vanilla extract
- 1 egg (room temperature)
For the Graham Crumble:
- 1 1/2 cups 150 g/about 20 square crackers graham crackers, crushed
- 1/4 cup 57 g unsalted butter
- 1 tablespoon brown sugar
For the Dark Chocolate Fudge Frosting:
- 2 1/4 cups 510 g unsalted butter, softened
- 1 1/2 cups 190 g confectioners' sugar
- 1/2 cup 60 g premium dark Dutch-process cocoa powder
- 1/2 cup 120 ml hot water
- 1/2 cup 120 ml sour cream
- 2 teaspoons pure vanilla extract (I used Nielsen-Massey)
- Generous pinch of salt
- 12 ounces 360 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
For the Toasted Marshmallow Frosting:
- 30 large (225 g white marshmallows)
- 3/4 cup 170 g unsalted butter, room temperature
- 1 1/2 cups 190 g confectioners' sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste (I used Neilsen-Massey Vanilla Bean Paste)
- Pinch of salt
- 5 egg whites
- 1 1/4 cups 250 g superfine sugar
- 1 tablespoon light corn syrup (I use Crown White Lily Light Corn Syrup, or in the USA you can use Karo Light Corn Syrup)
- 1/4 teaspoon cream of tartar
For the Marshmallow Frosting (for top of cake):
- 4 egg whites
- 1 cup 200 g superfine sugar
- 1 tablespoon light corn syrup (see Sweetapolita's Notes)
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract or vanilla bean paste (I use Nielsen-Massey Vanilla Bean Paste)
You will also need:
- 6 " pastry comb (I used this one)
- Large disposable piping bag (I use Ateco 18")
- Culinary torch (such as this one)
- Graham crumbs for decorating (optional)
- Edible gold stars (optional, but I use these)
For the Banana Cake layers:
- Preheat oven to 350° F (180°C). Spray two 8-inch round cake pans with cooking spray and line with parchment rounds.
- Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugars and vanilla on medium-high speed until pale and fluffy, about 7 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the lemon juice and vanilla.
- Lower the speed to lowest setting and alternate dry ingredients and the buttermilk into creamed mixture, beginning and ending with dry ingredients (dry, wet, dry, wet, dry). Mix until just incorporated and remove bowl from stand mixer. Using a large stainless steel whisk, stir/whisk the mashed banana into the mixture--you can use use some strength and blend well, ensuring all of the ingredients are well mixed. (If you don't have a large stainless whisk, you can fold the banana mixture in using a rubber spatula until incorporated.)
- Divide the batter evenly between the two prepared pans. If possible, weigh the batter in each cake pan for accuracy. Smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 25 minutes (this can vary depending on oven, but don't over-bake). Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
For the Chocolate Cake layer:
- Preheat oven to 350° F (180°C). Spray an 8-inch round cake pan with cooking spray and line bottom with a parchment round.
- Into a medium bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
- Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Pour the batter into prepared cake pan.
- Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 20 minutes. Try not to over-bake. Let cake cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely. (Cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.)
For the Graham Crumble:
- Preheat the oven to 350°F (180°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put the graham crumbs into a medium-sized mixing bowl. In a small microwaveable container, melt the butter and brown sugar. Pour the melted butter mixture into the bowl with the crumbs and stir until all of the crumbs are moistened (think wet sand), and transfer to the prepared baking sheet in an even layer.
- Bake the crumb mixture for 8 minutes, stirring/moving them around a bit halfway through. Place the tray on a wire rack to cool completely. (The crumb mixture will keep in an airtight container or resealable zip-top bag for 3 days).
For the Dark Chocolate Fudge Frosting:
- In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
- Add the melted chocolate and beat on medium speed until smooth, about 1 minute. (Frosting will keep covered well-sealed with plastic wrap or in an airtight container for up to 2 days or in refrigerator for 5 days.)
For the Toasted Marshmallow Frosting:
- Wipe the stainless steel bowl and whisk of an electric mixer with a paper towel dampened with lemon juice to eliminate any trace of grease. Put the egg whites, sugar, corn syrup, cream of tartar in the bowl and put it over a saucepan of barely simmering water (be sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130°F (54°C), 7-9 minutes depending on the temperature your egg whites were to begin with.
- Transfer the bowl to the mixer. Beat the mixture on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to hight and beat until very thick and glossy, about 5 minutes. Set aside.
- Line a baking sheet with aluminum foil and spray lightly with cooking spray. Arrange the marshmallows on the prepared sheet in a single layer. Broil the marshmallows, watching (very) closely, until they are toasted and sightly charred, about 3 minutes. Remove the baking sheet from the oven and, using tongs, carefully turn the marshmallows over. Return the sheet to the oven and broil for 1 to 2 minutes more. Remove the sheet from the oven and let cool.
- Spray the inside of your food processor lightly with cooking spray. Transfer the cooled marshmallows into the food processor (you may need a greased rubber spatula--some marshmallow brands become much gooier than others).
- In another bowl for your mixer (if you don't have another bowl, you can either use a hand mixer for this step, or transfer your marshmallow frosting to another bowl), beat the butter on medium speed until light and fluffy, about 6 minutes. Reduce the speed to lowest setting and gradually add the confectioners' sugar, vanilla and salt. Increase the speed to medium-high and beat until fluffy, about 3 minutes.
- Transfer the buttercream mixture to the food processor (just put right on top of marshmallows). Pulse a few times until the marshmallows are dispersed but there are still pieces of toasted marshmallow remaining. Transfer the mixture back to the mixer bowl and add the prepared egg whites/marshmallow frosting mixture. Beat on low speed until combined, but don't over-beat, as it will deflate some of the gloriously puffy marshmallow frosting. Frosting will keep covered at room temperature for up to 1 day (for ideal spreading consistency).
For the Marshmallow Frosting (for top of cake--make this right before you're going to pipe onto the top of the cake):
- Wipe the stainless steel bowl and whisk of an electric mixer with a paper towel dampened with lemon juice to eliminate any trace of grease. Put the egg whites, sugar, corn syrup, cream of tartar in the bowl and put it over a saucepan of barely simmering water (be sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130°F (54°C), 7-9 minutes depending on the temperature your egg whites were to begin with.
- Transfer the bowl to the mixer. Beat the mixture on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to hight and beat until very thick and glossy, about 5 minutes. Add the vanilla and beat well.
- This frosting is best used right away, but it will keep covered at room temperature for up to an hour (once it's on the cake it's fine, but just for ideal spreading/piping consistency).
Assembly of the Banana-Graham S'mores Cake Supreme:
- Cut each of your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 thin layers. Put a nonslip square on a turntable (if using), followed by a large piece of wax paper, topped with another nonslip square smaller than your cake. Place a thin 8-inch round cake board or larger cake plate on the turntable and place the first banana cake layer on top. Spread about 1/2 cup of the fudge frosting on top (just a very thin layer). Sprinkle the layer of frosting with one-fourth of the graham crumble. Spread one-fourth of the toasted marshmallow frosting on top of the crumble. Place a chocolate cake layer on top (cut side up). Spread one-fourth of the toasted marshmallow frosting on top, followed by another fourth of the crumble. Place another banana cake layer on top and spread another thin layer of the fudge frosting, followed by one-fourth of crumble and then another fourth of the toasted marshmallow frosting. Place another banana cake layer on top and spread a thick layer of only the fudge frosting. Place the second chocolate layer on top and spread a thin layer of the fudge frosting on top, followed by the remaining crumble and remaining toasted marshmallow frosting. Place the final banana cake layer on top, face down. If your cake feels stable, you can go ahead and cover the cake in a thin layer of the fudge frosting (crumb coat). If it feels wobbly, cover the cake with plastic wrap and use your hands to press everything into place, then chill until firm, about 30 minutes, and then do the crumb coat (you will then want to chill the cake again until the crumb coat firms up, about another 30 minutes).
- Remove the cake from the refrigerator again and cover with a thick, even layer of frosting. With the cake on the turntable, hold a pastry comb against the side of the cake with one hand and rotate the turntable once all the way around, in a fluid motion. (If you aren't pleased with the way it looks, you can apply more frosting and repeat.)
- Make your Marshmallow Frosting for the top of the cake.
- Cut about 2" off of the tip of a disposable pastry bag (with no pastry tip) and pipe some marshmallow "poofs" on the top of the cake by holding the bag, tip-down, directly above the spot you want the poof, squeeze the bag gently for a few seconds and then release and lift up and away. Repeat all over the top of the cake.
- Adorn the bottom perimeter of the cake (and any open areas on the top of the cake) with a few handfuls of graham crumbs, followed by some edible gold stars. The cake will keep at room temperature for up to 2 days, refrigerated for up to 3 days. Best enjoyed at room temperature.
- Hooray! We did it! Damn, we're good at this. xo
- I use Fat Daddio’s Anodized Aluminum Round Cake Pan
s for all of my cake layers, most often the 8-inch x 2-inch round pans. I prefer to bake more shallow layers so that we don't have to over-bake the cake to cook the inside, and these shallow 2" pans work well.
- You certainly don't need to use a pastry comb to create this cake, but if you do, I recommend the taller version that Wilton offers. They offer a few variations so you can experiment with which look you like best. The cakes we make these days always tend to be on the tall side, so it really comes in handy when you want a tidy looking texture on the cake.
- For a quicker version of this cake, you could always keep it at the 3 layers (instead of torting into 6), omit the top poofs (so not having to make the marshmallow frosting twice), and you could even forget the textured sides and just frost in a simple, yummy way. I know you won't hear any complaints!
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