Monday, 3 September 2018

S’mores Chocolate Chips Cake



This is a rich cake that filled with lots of chocolate chips and crushed digestive biscuits.  It is topped with layer of gooey marshmallow, which was browned until melted and toasted.


I chanced upon this cake when I was looking for some interesting cake to bake for SHINE Ministry.  It is a ministry in my church for adults with special needs (developmental disabilities).  I’m happy that this cake was well received.


I know the process of making this cake looked daunting but it’s totally doable and not difficult at all.  This cake is so pretty that I’m so proud of the outcome of this cake.


HAPPY BAKING!

INGREDIENTS
[Adapted by Diana Gale]

56g            Butter, room temperature
10ml          Bran oil
150g          Sugar
1                 Egg
210g          Plain flour
1 ½ tsp     Baking powder
1/2 tsp      Baking soda
1/2 tsp      Salt
65g            Digestive biscuits
240ml       Greek yogurt
152g           Chocolate chips
12-14 pcs  Big marshmallows, slice in half



METHODS

(1)Start by creaming together butter, oil and sugar in a mixing bowl until the mixture turns pale and fluffy.

(2)Give the bowl a scrape, add the egg and continue mixing.

(3)Crush the digestive biscuits by using either a food processor or placing them in a ziplock bag, pushing out most of the air, sealing the bag and bashing the biscuits with a rolling pin.


(4)Add the crushed digestive biscuits to the rest of the dry ingredients



(5)Add the dry ingredients and the Greek yogurt in the sequence flour-yogurt-flour-yogurt-flour, mixing until the flour is just incorporated.

(6)Fold in the chocolate chips with a spatula.


(7)Transfer the batter into a lined and lightly greased 8×8-inch baking pan. Smooth the top with spatula.

(8)Bake at 180°C for 25-30 minutes or until an inserted skewer emerges cleanly. Cut each marshmallow into 2 and arrange the marshmallow on the cake.






(9)Brown the marshmallow (this takes less than 1 minute, so do not walk away!) or increase your oven temperature to 220°C, return the cake to the oven and bake another 5 minutes, or until the marshmallows are melted and browned.



(10)Allow the cake to cool slightly in the tray before transferring onto a wire rack to cool a little more before cutting it into pieces. It helps cutting easier if you oil your knife first.





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