S’mores layer cake

The Sweet Rebellion
8-12 slices servings Prep: 40 mins, Cooking: 1 hr
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By Food24 June 11 2018
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Ingredients (27)

for the choc-chip cookie layer:
200 g butter — softened
200 ml white sugar
160 ml brown sugar — soft
15 ml vanilla — extract
2 eggs
675 ml flour
pinch salt
300 ml chocolate — chips
for the brownie layer
225 g butter — softened
250 ml white sugar
250 ml brown sugar
15 ml vanilla — extract
4 eggs
200 ml cocoa powder
375 ml flour
2,5 ml salt
For the chocolate ganache:
450 g milk chocolate — chopped
375 g cream
for the marshmallow layer:
6 large egg whites — at room temperature
375 g white sugar
180 ml water
5 ml lemon juice
10 ml vanilla — essence
125 ml icing sugar — sifted
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Preheat your oven to 180°C. Line 3 x 23cm cake tins with greaseproof paper.

To make the choc-chip cookie layer, cream together the butter, white sugar, brown sugar and vanilla extract for 3-4 mins. 

Add in the eggs, one at a time, mixing well after each addition.

Gradually mix in the flour and salt, and mix until just combined. 

Lastly stir in the chocolate chips.

Don’t overwork the dough.

Divide the mixture between the prepared baking tins, using your hands or the bottom of a glass to press the mixture in neatly, smoothing the top. 

Bake for about 20-25 mins, or until the cookies are golden brown. 

Leave to cool in the tin for 10 mins, then remove to a cooling rack to cool completely.

While the cookie layer is cooling, make the brownie mixture. 

Cream together the butter, white sugar, brown sugar and vanilla for 3-4 mins.

Beat the eggs together well, then add gradually to the creamed mixture, beating well.

Sift together the flour, cocoa and salt. 

Add this to the creamed mixture in 3 additions, mixing until smooth.

Divide the mixture between 2 x 23cm cake tins (line with greaseproof paper). 

Bake for about 25 mins, or until a toothpick inserted into the centre comes out almost clean. 

It’s ok if there are a few crumbs, as you want the brownies to be soft and rich, but the batter should not be raw.

Leave to cool in the tins for 10 mins, the remove to a cooling rack to cool completely.

Both the cookie and brownie layers can be wrapped in clingfilm and foil, and stored at room temperature for up to 2 days, or frozen for 1 month.

Chop the chocolate and place in a heatproof bowl. 

Heat the cream until just starting to bubble on the edges, then pour over the chocolate. 

Leave for 1 min, then stir until melted and smooth. 

You may need to microwave the ganache for a further 15-30 seconds to melt the chocolate completely. 

Cover and refrigerate, then leave at room temperature for 30 mins when ready to use.

For the marshmallow layer, use an electric or stand mixer to beat the egg whites and lemon juice in a heatproof bowl until foamy.

Heat the sugar and water in a small saucepan until boiling. 

Use a wet pastry brush to brush any sugar crystals down from the sides of the saucepan.

Continue cooking until the syrup reaches 115°C on a sugar thermometer. 

Remove from heat and pour the syrup into the egg whites in a slow, steady stream, whisking continuously at a medium speed. 

Drizzling the syrup down the sides of the bowl will cause it to set hard before being mixed so ideally you want to aim to pour the syrup close to the whisk/beaters. 

The trick is not to let the syrup hit the whisk or it will splatter onto you or the sides of the bowl!

Add the vanilla and keep whisking on a medium-high speed until the meringue mixture until completely cool – this takes about 10 mins. 

The mixture will become thick and glossy.

Lastly beat in the icing sugar.

Spoon into a piping bag fitted with a round nozzle.

To assemble the cake, place a cookie layer on your serving plate, then spread half of your ganache on top. 

Next, pipe a thick layer of marshmallow, then place a brownie layer on top of this.

Pipe a second layer of marhsmallow, then a cookie layer, then another layer of marshmallow. 

Next, a brownie layer, another marhsmallow layer, the remaining ganache and lastly a cookie layer.  

(In summary the layers are as follows: cookie, ganache, marshmallow, brownie, marshmallow, cookie, marshmallow, brownie, marshamallow, ganache, cookie).

Use the remaining marshmallow to cover the top and sides of the cake, then smooth the edges with a palette knife.

Pipe a circle of meringue kisses around the top edge of the cake and use a blowtorch to toast them. 

Serve as soon as possible.

Reprinted with the permission The Sweet Rebellion. For more recipes click here.


Vertical red velvet cake

1 hour Preheat the oven to 200°C. Grease and line a large baking tray (30 x 40cm) with greaseproof paper. Using a stand mixer or hand-held electric mixer, beat the egg yolks, 140g of the sugar and the lemon juice together until pale and thick, around 3-4 mins.

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