Name: “S’More” Graham Cracker Cake
Yield: Serves 12
Cuisine: American
Ingredients: 1 cup plus 3 Tbsp [265 g] unsalted butter, at room temperature; ¾ tsp table salt; 1½ cups [180 g] graham cracker crumbs; 7 oz [200 g] milk chocolate, coarsely chopped; 1 cup [200 g] packed light brown sugar; ¾ cup [150 g] granulated sugar; ¼ tsp table salt; 1 cup plus 3 Tbsp [285 ml] whole milk; ½ cup [120 ml] heavy cream; 3 egg yolks; 2¼ tsp pure vanilla extract; 2¼ tsp light corn syrup; 1 tsp pure vanilla extract; 2¼ tsp baking powder; 5 egg whites; 1¾ cups [350 g] granulated sugar; 2 eggs; ½ tsp cream of tartar; ¼ tsp baking soda; 2 cups [280 g] all-purpose flour

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

I was pretty excited when I discovered that graham cracker cake was a common early- to- mid- century treat because such a cake immediately brings s’mores to my twenty-first-century mind. Here, I’ve taken the recipe for Chocolate Graham Cracker Cake from Hershey’s Favorite Recipes (1937) and filled it with a whipped milk chocolate ganache. Be warned: This is not your typical cake but something more complex, less sweet, and almost earthy. The cake layer