S'mores Icebox Cake
S’mores… Indoors
Difficulty: easy | Time: 45min (active), 2hr 45min (total) | Yields: 12 slices
This s’mores icebox cake is one of those recipes that looks harder to make than it actually is… which we love.
Fall is a busy time. Activities start to pick up and we don’t have all the time in the world to spend in the kitchen trying to come up with an impressive recipe to serve. * Cue s’mores icebox cake * This is a recipe that is obviously stunning, yet secretly easy to make. You can make it ahead of time, or the night before you serve it, and it’s ready to go! Plus, who doesn’t love the classic combo of marshmallow, graham cracker and chocolate?! It’s sure to impress the eyes AND the stomach!
Ingredients:
For layering:
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1 box graham crackers
For the marshmallow filling:
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3 cups heavy whipping cream
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1 1/2 cups marshmallow fluff
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2 cups mini marshmallows
For the chocolate ganache:
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2 cups heavy cream
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4 cups semi-sweet chocolate chips
For garnish:
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extra marshmallows, regular sized and mini
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crushed graham crackers
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extra chocolate ganache
Directions:
Make the marshmallow filling:
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In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, beat the heavy cream to stiff peaks.
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Add in the marshmallow fluff and mix until evenly combined.
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Fold in the mini marshmallows.
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Set aside in the fridge.
Make the chocolate ganache:
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Microwave the heavy cream for about 1-1:30min, until the heavy cream is boiling.
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In a separate bowl, pour the boiling heavy cream over the chocolate chips. Cover with a tea towel and let sit for about 5 min to allow the chocolate to melt.
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Remove the tea towel and whisk together the heavy cream and melted chocolate until smooth and incorporated. Set aside.
Assemble:
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Line a 9x13” casserole tin with parchment paper. Remove the marshmallow filling from the fridge.
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Spread 1/2 of the marshmallow filling evenly into the bottom of the pan.
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Spread 1/3 of the ganache evenly over the marshmallow filling.
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Place an even layer of graham crackers over the ganache. This will take about 1 sleeve of graham crackers.
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Repeat steps 2-4, then place the cake into the fridge for 2 hours to overnight.
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Remove from the fridge, and garnish with the remaining 1/3 of chocolate ganache, torched marshmallows (*1), and crushed graham crackers. You can serve straight from the casserole dish…
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OR turn the ice box cake out of the tin, onto a large tray. Trim the edges to expose the impressive layers and garnish the top with torched marshmallows, graham cracker crumbs and a drizzle of the remaining 1/3 of chocolate ganache (as pictured). Enjoy!
Notes:
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*I used a kitchen torch to toast the marshmallows. If you don’t have this, simply omit!
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