S’mores Chocolate Eclair Cake + Brown Sugar Graham Cracker Cake Layers + Vanilla Bean Custard + Salted Dark Chocolate Ganache + Toasted Homemade Marshmallow Fluff
Ingredients
S’mores chocolate éclair cake:
- 1-1/4 cups whole wheat cake flour
- 1 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 tsp Himalayan sea salt
- 1 tsp cinnamon
- 1 cup Myokos oat butter
- 1/4 cup coconut sugar
- 3/4 cup brown sugar light
- 3 eggs large
- 2 egg whites
- 1/2 cup almond milk
- 3/4 cup Greek yogurt
- 1 tbsp vanilla bean paste
Vanilla bean custard:
- 1/4 cup coconut milk
- 1 cup almond milk
- 2 tsp maple syrup
- 2 tsp vanilla bean paste
- 1 tbsp arrowroot powder
Salted dark chocolate ganache:
- 8 oz dark chocolate chips Lily's
- 1 cup coconut milk or coconut cream full fat
- 1/2 tsp Himalayan sea salt
Toasted homemade marshmallow fluff:
- 1 can chickpeas or white beans drained, salt free
- 1/2 cup lakanto sugar white
- 1 tsp vanilla bean extract
- 1 tsp cream of tartar
Instructions
- 3 layer, 6-inch cakePreheat Oven to 350 degrees.Grease 3 cake pans with nonstick coconut oil.
S’mores chocolate éclair cake:
- Whisk the dry ingredients together. In a separate bowl, mix the almond milk, vanilla bean paste and Greek yogurt. Cream the butter in a standing mixer. Add in both sugars. Cream until fluffy.Add the eggs and egg whites in and mix well. Add to the milk mixture. Add the dry mixture to the wet mixture and stir until incorporated but do not over mix. Pour batter into greased pans and bake for about 30 minutes.
Vanilla bean custard:
- Add arrowroot powder to a saucepan and mix it with the coconut milk until smooth. Add in the almond milk, vanilla bean paste and syrup to the saucepan, whisk to combine. Bring to a boil, stirring frequently. Turn heat to low and continue to stir until the mixture thickens into a cream. Let cool and store in refrigerator.
Salted dark chocolate ganache:
- Scoop the cream from the can of coconut milk. A can of coconut cream works best. Microwave the coconut milk for 1 minute, make sure it doesn’t bubble over. Pour the warm cream over the chocolate chips and let sit for 3 minutes without stirring. Whisk the chocolate and melted coconut milk until smooth. Stir in the sea salt. Let cool to frost.
Toasted homemade marshmallow fluff:
- Add the water from the can of chickpeas, vanilla, and cream of tartar to a large bowl. Beat for about 1 minute until it starts to get fluffy. Add in the sugar a little at a time while the mixer is on. Beat for approximately 10- 12 minutes until stiff peaks are formed. The fluff should be glossy and stiff. It shouldn’t jiggle.Add a thin layer of custard in between each cake layer. Frost with ganache and decorate with homemade marshmallow fluff and toasted marshmallows!
Notes
Making homemade marshmallow fluff can be tricky and took me a few try’s. Store-bought works just as well and is fool proof!
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