3 cups crushed graham crackers (2 sleeves)
1/2 cup brown sugar
1/2 cup melted butter
What You Need (for the Cake):
6 oz. chopped Hershey's milk chocolate
3/4 cup whole milk
1 1/2 cups brown sugar (divided)
2 cups all-purpose flour1 tsp. salt
3 Tbsp. cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup unsalted butter at room temperature
3 eggs at room temperature
1 1/2 tsp. vanilla
1/2 cup buttermilk + 1/2 cup water at room temperature
What You Need (for the Icing):
6 egg whites
1 1/2 cups sugar
1/2 tsp. cream of tartar
2 tsp. vanilla
Make the Crust:
parchment paper. (Not waxed paper!) Spray the sides of the pan with cooking spray.
Pour one half of the crumbs into each pan.
Use a flat-bottomed glass to press the crumbs into a tight crust.
Set pans aside.
Make the Cake Batter
Preheat the oven to 350-degrees (F).
Heat over medium-low heat until the chocolate is all melted.
Set aside to cool.
Add eggs, one at a time, and mix well with each addition.
Add the flour mixture, and mix on low speed until incorporated.
Finally, add the buttermilk, water and vanilla. (I usually combine it all into one measuring cup and pour it all in at once.)
Mix well, on low speed, until the batter is smooth.
Remove the pans to a cooling grid for 10 minutes.
BEFORE removing the cakes from the pans, run a knife around the edge to help keep it from sticking.
Invert the cakes onto the cooling grids, and cool completely.
Make the Icing
*Note: Do not prepare the icing until the cake is cool. If you whip the icing too far in advance, and let it set, it gets all runny and gooey.
Place over a simmering pot of water, and heat until a candy thermometer reads 160-degrees (F).
Assemble the Cake
using a cake leveler here.)
Place the bottom layer, graham-cracker side down, on your cake plate.Spread a generous amount (about 1/2-1 cup of icing) on the bottom layer. Leave about 1/4" around the edge so that the crumbs don't eek out.
The good thing is that when you toast the icing, it can hide those crumbs, as well.
(Click the link for my complete tutorial on icing a cake.)
If you don't have a torch-- which I don't, this is a friend's-- you could also use the broiler in the oven. However, if you use the broiler, BE SURE the cake plate is oven-safe!
But it is super sweet, and really tasty either way.
Click the Links Below to See:
Rich Chocolate Cake Recipe (this recipe is for a darker chocolate cake)
How to Ice a Cake
Other Cake Recipes and Ideas
Other Chocolate Recipes and Ideas
And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!