Cake:
3/4 cup dark (Dutch process) unsweetened cocoa powder
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup packed brown sugar
1 cup granulated sugar
1 cup vegetable oil
2 large eggs
2 cups milk
2 teaspoons vanilla extract
1 cup sour cream
Ghostly Smore Pop Garnish:
6 Campfire® Ghoster Roaster Marshmallows
6 lollipop sticks
4 oz chocolate almond bark, melted
2 Tablespoons graham cracker crumbs
Marshmallow frosting/sauce:
3 large egg whites
1 cup granulated sugar
1/4 cup water
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3 Tablespoons light corn syrup
Chocolate frosting:
2 sticks salted butter, softened
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
1/4 cup dark (Dutch process) cocoa powder
3 1/4 cups powdered sugar
1/2 cup graham cracker crumbs
Preheat oven to 350. Butter and flour 3 (8 inch) round cake pans and set aside.
In a large bowl, whisk together cocoa powder, flour, baking soda, baking powder, and salt. Set aside.
In the bowl of your mixer, beat oil and both sugars on medium speed until combined. Beat in eggs, one at a time, then add milk and vanilla and beat on medium speed until smooth. Reduce mixer speed to low and beat in dry ingredients. Scrape the sides of the bowl, then add sour cream, folding in until batter is smooth and combined.
Divide batter among your pans and bake until tops spring back when lightly touched in the center, roughly 30 minutes or so. Let cakes cool in pans for 5 minutes, then remove to wire racks to cool completely.
Make your garnishes: Line a baking sheet with wax paper. Dip marshmallows halfway into chocolate coating, shaking gently to shake off excess. Insert lollipop sticks into marshmallows and lay flat on wax paper. Sprinkle with graham cracker crumbs.
Prepare marshmallow frosting/sauce: Place the sugar, egg whites, water, and cream of tartar in a large metal mixing bowl. Whisk together and place over a pot of simmering water. Whisk until the mixture is very warm to the touch and the sugar is dissolved — do NOT boil. Remove from heat and stir in vanilla.
Place bowl on your stand mixer fitted with the whisk attachment. Beat on medium speed for about 2 minutes, then increase to high and beat for about 10 minutes, or until it forms stiff peaks. Set aside one cup in a bowl and add light corn syrup. Stir together for your marshmallow sauce.
Prepare chocolate frosting: In the bowl of your mixer, beat butter, vanilla, and heavy cream on medium low speed until combined. With the mixer on low, add powdered sugar and cocoa powder, mixing until just barely combined. Scrape the sides of the bowl and beat on high for one minute, until light and fluffy.
Assemble cake: Trim cake layers to level. Place one layer on plate. Using a large sandwich bag with a corner cut off (or a piping bag), pipe fudge frosting around the top outer perimeter of the layer (forming a “dam” for the marshmallow filling. Fill with marshmallow filling, top with another layer of cake, and repeat. Once both layers are filled, top with remaining layer. Frost cake with fudge frosting. Gently press graham cracker crumbs into sides of the cake. Add ghost garnish, pressing them into the top of the cake. Using another piping bag or sandwich bag with a corner snipped off, pipe marshmallow sauce around top edge of cake, allowing it to drip down the sides.
Recipe by: ConfessionsofaCookbookQueen
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