Deconstructed S'mores

So not going to lie but I did not have a lot of faith in this recipe until it was complete. Meaning along the way I was not sure if I was doing it right but then in the end it was delicious. 

My cousin Kate sent me this recipe months ago and before I went back to school (which is where I am now) I decided to make it! My friend Chelsea helped me make it and eat it too! Love you Chels! 

I am stealing my cousins title for it which is "Deconstructed S'mores."  Basically there are 4 layers, all essential, and together equal perfection.  The bottom layer is made of Biscoff cookies (among other things), the second layer is a butterscotch layer, the third is a marshmallow layer, and the final fourth layer is dark chocolate. 

Just make these.  Take my word for it.  Specific warning on the butterscotch layer though.  I used Nestle butterscotch chips which melt in a very peculiar way.  I tried melting them in a pan and continued trying to melt them in the microwave.  It turns into this kind of chunky consistency but don't worry.  Just try to spread it out as much as you can and it will somehow all come together in the end.  It just doesn't look very appetizing in the moment of melting. 

I'm not even the biggest S'mores fan but these I could eat these all day long.  Thank you Kate so much for this recipe! I will definitely be doing it again- maybe an entire pan just for Jake. Side story: I saved my boyfriend a hefty chunk of this dessert and brought it to him on the airplane and everything and he devoured it very quickly- which is a good sign. 

Ingredients:

Cookie Layer:
- 1 package Biscoff cookies
- 2 tbsp. brown sugar
- 1 stick butter

Butterscotch Layer:
- 3/4 package butterscotch chips
- 2 tbsp. heavy cream
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon

Marshmallow Layer:
- 1.5 cups marshmallow fluff (a little more than one container)
- 1/2 tsp. cinnamon
- 1 tbsp. butter

Chocolate Layer:
- 3 cups chocolate chips (semi sweet)
- 1 tbsp. shortening
- 1/2 tsp. sea salt

*Flake salt to sprinkle on top.                                  

                                                                                                

Directions: 

1. Preheat the oven to 350.  Place the whole package of Biscoff cookies in a food processor and grind thoroughly.  Add in the brown sugar and melted butter.  Press crust ingredients into a greased 9x13 inch baking pan.  Bake for 17 minutes and cool completely.

2.  Melt the butterscotch chips with heavy cream in a saucepan.  Stir constantly.  Mix in cinnamon and salt.  Spread as evenly as possible over cooled cookie layer.  Chill in the fridge for 15-30 minutes. 

3.  For the marshmallow layer, microwave marshmallow fluff with cinnamon and butter for about 30 seconds or until liquified.  Mix with a spoon to incorporate all the ingredients together.  Pour over chilled butterscotch for 15-30 minutes.

4.  Melt the chocolate chips and butter either in a double boiler or in the microwave.  Spread the chocolate over the chilled marshmallow.  Sprinkle flaked sea salt over the chocolate.  Chill for 45 minutes to an hour.  If you don't have much time you can place in the freezer as well. 

5.  Cut up and enjoy, but always keep in the fridge when not serving or consuming! Enjoy!

Dark Chocolate Salted Caramel Cake

Salted caramel is the new thing.  I had never even tried it until a few months ago and it was amazing! My boyfriends birthday was on the 17th of October so I went to visit the weekend before and made him a cake of his choice.  He very cleverly came up with this on his own... and man it was good.

Sorry for the bad photo quality... I had to use my iPhone again because I was out of town.

This is a dark chocolate cake with salted caramel icing and a chocolate ganache filling/decoration.  I recommend you make the ganache first if you decide to use it because it takes a little while to firm up.

I did have some issues with the consistency of this frosting.  It took a lot of fooling around with and for some reason it just did not want to thicken up.  I'd recommend just being prepared to add a little bit of this and that to reach the consistency you want.  The chocolate cake recipe I used for this is literally the best one I have ever had and I'm not even a huge chocolate person.  I also cheated and got store bought caramel because I didn't have time to make it but if you want to make it yourself check out my Snickerdoodle Cupcake with Caramel Filling recipe. 

Here we are with the finished product (4 or so hours later).  He was a good sport and did his homework patiently waiting for me to perfect it.  

I also made this cake at his Kappa Sigma fraternity house so it was legitimately gone in less than 24 hours.  I know where to go if I ever need happy customers.

I was inspired by the blogs Use Real Butter and Cucina Nicolina for this recipe. 

Ingredients:

This recipe makes one 2-layer cake. 

For the dark chocolate cake: 

4 oz. dark chocolate chips

2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

6 tbsp. cocoa powder

1 stick of softened unsalted butter

2.5 cups brown sugar

2 tsp. vanilla

3 eggs

1/2 cup of buttermilk

1.25 cups boiling water

For the salted caramel cream cheese frosting (be prepared to have extra): 

16 oz. cream cheese (I'd recommend full fat because it will be thicker)

1/4 cup unsalted butter

8 oz. salted caramel (this is about 1 cup of caramel and about 1-2 tsp. salt depending on how much you want)

4-5 cups powdered sugar

For the chocolate ganache:

4 oz. dark chocolate 

5 oz. heavy whipping cream

Directions:

For the dark chocolate cake:

Preheat the oven to 350.

Melt the chocolate and set aside. 

Combine the dry ingredients: flour, baking soda, salt, and cocoa powder. 

In a large mixing bowl, using an electric mixer, combine brown sugar and butter.  Add the vanilla.  Then add the eggs one at a time.

Stir in the melted chocolate. 

Add half of the dry ingredients and combine.  Then add the buttermilk followed by the other half of the dry ingredients. 

Add the boiling water and mix well.  Do not worry about it's very thin consistency- that means you are doing it right!

Pour into two 9-inch cake pans and bake for 30-35 minutes in the oven. When they are done, remove from the oven, and allow to cool completely. 

For the salted caramel cream cheese frosting:

Beat butter and cream cheese with an electric mixer until combined.

Mix in the salted caramel. 

Add the powdered sugar slowly until you reach a consistency you like.

Optional: add about 1/4 cup heavy whipping cream and beat on high speed for 3-5 minutes. 

Place in the refrigerator to let it firm up. 

For the chocolate ganache:

Place the heavy whipping cream on the stove until it reaches a simmer.  

Pour over the chocolate chips and let it sit for 30 seconds. 

Whisk to combine and let it sit until it thickens up.

Assembly: 

Pour a layer of thickened ganache and a thick layer of cream cheese frosting on the top of one of the cake rounds, which should be placed on a platter.  This will act at the filling between the two layers of cake.

Place the second cake round on top of the first.  Frost the top and sides of the cake with the cream cheese frosting and place in the refrigerator to let it firm up.

I drizzled some caramel over the top and also put some writing and decorations around the base of the cake with the extra chocolate ganache that I had.  

Have a great weekend everybody and Happy Baking!