theveganbeauty

Make the s’mores cake

• Preheat the oven to 350°F (177°C).

• Generously butter two 8- or 9-inch (20- or 23-cm) round cake pans. Dust with flour and tap out any excess.

• In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and brown sugar.

• In another large bowl, stir together the butter, yogurt, water, molasses, vanilla, and eggs.

• Pour the dry ingredients into the wet and stir gently until no lumps remain. Be careful not to overmix. Divide the batter evenly between the prepared pans.

• Bake until the cakes are domed and a few moist crumbs cling to a tester inserted in the center of the cake, 30 to 35 minutes.

Make the syrup

• While the cakes bake, in a small saucepan over medium-high heat, combine the sugar, water, and salt and bring to a boil.

• Cook until the sugar is dissolved, 3 to 5 minutes.

• Stir in the vanilla and remove from the heat. Let cool. (If desired, cover and refrigerate for up to 1 week. Reheat gently before using.)

Soak the cake with syrup

• While the cakes are cooling in their pans, use a skewer or the tip of a paring knife to pierce them at 1-inch (2.5-cm) intervals.

• Gently pour or generously brush the syrup over the surface of the hot cake layers. Move the cakes, still in their pans, to a wire rack to cool and dry completely, about 2 hours.

• Run a knife around the sides of the cakes to loosen them. Carefully turn the cakes out of their pans and onto plates.

Make the bittersweet chocolate frosting

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, unsweetened cocoa powder, salt, and 2 cups confectioners’ sugar on low speed until incorporated, 1 to 2 minutes.

• Add the remaining 2 cups sugar and beat on medium speed until the frosting is pale and no longer grainy, 2 to 3 minutes.

• In a slow, steady stream, drizzle in the melted chocolate and beat until the frosting is very light and fluffy, about 2 minutes. (You can cover and stash the frosting in the fridge for up to 1 week. Before using, return it to room temperature and stir or beat before using.)

Make the marshmallow topping

Assemble the s’mores cake

• Using a serrated knife, slice the domed top from one of the cake layers so it’s flat. Place the cake on a plate or platter.

• Frost the top of the cake. If desired, sprinkle with graham cracker crumbles (about 3/4 cup).

• Carefully stack the second layer of cake on top of the first and frost the top and sides of the entire cake.

• Gently press graham cracker crumbles, if desired, onto the side of the cake so they’re evenly distributed.

• Use a thin metal spatula to arrange the toasted marshmallows on the top of the cake.