The Gourmet's Guide to Cooking with Chocolate by Dwayne Ridgaway

Author:Dwayne Ridgaway
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2010-01-05T16:00:00+00:00

Prep = 30 minutes Cook = 30 to 35 minutes Yield = 12 servings

Chocolate Graham Cake with Marshmallow Frosting

This is a simple cake with a grand presence. The frosting recipe yields a bowlful that is a bit too much for the cake, but is intended to be piled high for an impressive appearance. Excess frosting can be used to make cookie sandwiches or frost brownies. Bake the cake itself on a sheet pan, as the cake bakes up and over the sides of its pan, much as a muffin does. The sheet pan is added protection from overflow.

1½ cups (180 g) all-purpose flour

½ cup (45 g) unsweetened cocoa powder

½ cup (60 g) graham cracker crumbs

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks, or 225 g) unsalted butter, softened

1 cup (200 g) granulated sugar

½ cup (115 g) packed light brown sugar

2 large eggs

2 large egg yolks

1 teaspoon pure vanilla extract

1 cup (235 ml) buttermilk

4 ounces (115 g) bittersweet chocolate, melted and cooled

½ cup (50 g) crumbled graham crackers, for garnish

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