Decadent Peanut Butter S’mores Cake

For my sister’s special day, I made a Peanut Butter S’mores Cake YEARS before. It was my Ultimate S’mores cake with peanut butter cream. Although delicious, it didn’t stand out as a standalone item. Recently, I decided to reinvent this cake and create a completely new version.

Graham Cracker Cake Layers

  • This cake’s layers are made with my Peanut Butter Graham Cake graham cracker cakes (another great option if you love PB!) These layers are delicious and add a hint of cinnamon to the cake.
  • The chocolate ganache/drip and toasted marshmallow filling were added to the cake.
  • Instead of chocolate buttercream, we use peanut butter.

This cake is not original; it’s just how you combine all these elements. It’s fun to experiment with different flavor combinations. Using components from different cakes is a great way to do this!

How to Bake It: The Perfect Drip

It cannot be easy to get the right consistency for your drip. Let’s discuss how to do it!

You can nail the cream-to-chocolate ratio.

  • You will need more cream to make dark chocolate and semi-sweet chocolate. For 1 cup of your chips, I recommend using 3/4 cup of heavy cream. You may need to add 1/4 cup of cream to make it thinner.
  • You will only need 1/4 to 1/3 cups of heavy cream to make 1 cup of any other type of baking chip.

How to melt chocolate

    • You can melt the chips by heating the cream first, then pouring it over them. Allow the cream to sit on the chips for about a minute, then stir the cream into the chips. This will create a silky texture. Mix the cream and chips again in a microwave for 10 seconds.
    • You’ll most likely end up with frosted chocolate if you heat it and then cream it in a microwave.
    • A double boiler is an alternative to the microwave.

Ensure consistency

    • The drip is used in between layers of cake. I allow the mixture to cool completely before using it. The drip will thicken as it cools. Warm chocolate is not what I want between layers of melting buttercream.
    • When I use the drip to make the actual drip, the drip should be thinner and slightly warmer than the one I made in the layers. This is done by heating 1/4 cup of extra cream until it boils, then adding it to the remaining room temperature drip I used between layers.

HOW TO MAKE BUTTERCREAM FROSTER

  • You can make a fluffy buttercream frosting at home by following my tips: HOW to MAKE THE BEST BUTTERCREAM.
  • These steps were written for my vanilla buttercream but can be used in any of my buttercream recipes.
      • Mix your powdered sugar.
      • Use slightly cold butter.
      • Heavy whipping cream is recommended.
      • Beat for 5 minutes
      • Mix by hand

 

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