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

Graham Cracker Cake Layers

This cake's layers are made with my Peanut Butter Graham Cake graham cracker cakes (a must-try if youre a fan of PB!) These layers are delicious and add a hint of cinnamon to the cake.
The chocolate ganache/drip and toasted marshmallow filling were then added to the cake.
Instead of chocolate buttercream we use peanut butter

This cake is not really original, it's just the way you combine all of 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 can be difficult 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 that you use 3/4 cup heavy cream. To make it thinner, you may need to add 1/4 cup cream.

How to melt chocolate

You can melt the chips by heating your cream and 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 a frosted chocolate if you heat the chocolate 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 more warm than the one I made in the layers. This is done by heating 1/4 cup extra cream until it boils, then adding it to the remaining room temperature drip I used between layers.

INGREDIENTS

GRAHAM CRACKER CUMBS

3 cups (360g) finely ground Graham crackers 27 full rectangles
1/4 cup (170g) unsalted butter melted
1/2 cup (100g) granulated Sugar

CAKE

1 cup (120g) finely ground Graham cracker crumbs 9 full rectangulars
2 cups (240 g) all-purpose flour
1 3/4 tsps. 7 g baking powder
3/4 tsp. (3 g) baking soda
1/2 tsp. Ground cinnamon, 1/2 tsp.
3/4 tsp. 3/4 tsp.
1 cup (226g) unsalted butter, room temperature
1 2/3 cups (270g) granulated Sugar
4 eggs large or extra large at room temperature
2 cups (480g) buttermilk at room temp

FILLING WITH TOASTED MARSHMALLOW

24 regular-sized marshmallows
1 cup (125g) powdered Sugar measured and then sifted
1 cup (226g) unsalted butter, room temperature
1/2 tsp. (2 g) vanilla extract
1 jar (200g) marshmallow fluff

DRIP FOR THE CHOCOLATE ANACHE/DRIP

175g dark or semi-sweet chocolate chips in a cup
3/4 cup (170 - 230 g heavy whipping cream)

PEANUT BUTTER BUTTER BUTTERCREAM

1 1/2 cups (339g) unsalted butter slightly chilled
1 cup (240g) creamy peanut butter. I use Skippy
5 cups (625g) powdered sugar are measured and then sifted
1 tbsp. (13 g) vanilla extract
1/4 cup (57g) heavy whipping Cream
Salt a pinch
This buttercream recipe will make enough buttercream to cover and fill your entire cake. You can make additional piping by making an additional 1/2 batch.

INSTRUCTIONS

GRAHAM CRACKER CUMBS

Pre-heat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Combine the sugar, butter, and graham cracker in a food processor. Mix the ingredients until it resembles wet sandy.
Sprinkle the graham cracker crumbs on the parchment paper. Bake for between 10 and 15 minutes.
Allow the cake to cool completely before you use it. You can make ahead and store in an airtight container in the freezer.

CAKE LAYERS

Pre-heat oven to 350°F. Spray three 8-inch cake pans or four 6-inch cake pans with nonstick spray. Line the pans with parchment. Spray again.
Blend the graham crackers with the water in a blender or food processor until they are well-blended and look like flour.
Combine the flour, baking powder and baking soda in a medium bowl. Add the cinnamon, graham cracker crumbs, baking powder, baking powder, baking soda, salt, and baking powder. Mix the ingredients until well combined. Set aside.
Use the paddle attachment to beat the butter and sugar until light and fluffy in a bowl. Beat in the eggs one at a while, adding them one by one, making sure to scrape the sides of your bowl between each addition.
Mix 1/3 of the dry ingredients in a mixer at low speed. Continue mixing until well combined. Slowly add half the buttermilk to the bowl and stir until well combined. Continue to alternate the buttermilk and flour until all is incorporated. Continue to mix the mixture for 20-30 seconds.

Decadent Peanut Butter S'mores Cake