Fire Pit S’mores Cake
Updated March 8, 2017
Betty Crocker Premium Brownie Mix
box Betty Crocker™ Supreme brownie mix
Graham Cracker Crust:
graham cracker squares, crushed into crumbs
tablespoons butter, melted
Toasted Marshmallow Layer:
Chocolate Marshmallow Ganache Layer:
ounces finely chopped semisweet chocolate (or chips)
3/4 cup heavy whipping cream
Chocolate Marshmallow Frosting:
ounces finely chopped semisweet chocolate (or chips)
cup heavy whipping cream
Cookies 'n Cream Fudge Stones:
Betty Crocker™ Hershey'sCookies ’n' Creme frosting
ounces white chocolate chips, melted
tablespoons chocolate cookie crumbs
tablespoon cocoa powder
Fire and Logs:
ounces red hard candies
ounces orange hard candies
ounces yellow hard candies
Preheat oven to 350°F for metal pans, 325°F for non-stick or dark metal pans. Line the bottom of two 8-inch round spring form pans with non-stick aluminum foil and spray the inside of the pans with baking spray.
Stir together Betty Crocker™ Supreme brownie mix, water, oil and eggs until well blended. Divide batter into the two round pans. Bake for 30-34 minutes until a toothpick inserted about 2 inches from the outside of the pan comes out clean. Cool for 10 minutes, then remove from pan and allow to cool completely.
Clean one of the springform pans, and cut a piece of non-stick aluminum foil and fit it around the inside of the round ring of the pan. Stir together the graham crackers and melted butter. Press into the bottom of the lined pan. Bake for 10 minutes.
Remove pan from oven, sprinkle on 2 cups mini marshmallows and set under the broiler until the marshmallows are nice and toasted, about 2-3 minutes. Immediately press one of the brownies on top of the toasted marshmallows.
Make the marshmallow ganache by combining the chocolate with the heavy cream and marshmallows in a microwave-safe bowl. Heat on high power for 30-second bursts, stirring after each until melted. Pour over brownie layer.
Set remaining brownie over top of the ganache. Place in freezer for about one hour.
Meanwhile, make the chocolate marshmallow frosting and the fudge rocks. Stir together chocolate, heavy whipping cream and mini marshmallows. Stir in marshmallow fluff. The ganache will be very thin. Allow it to sit at room temperature until thick enough to use as frosting.
In another bowl, stir together the Betty Crocker™ Hershey's™ Cookies 'n Crème Frosting with melted white chocolate chips. Crush the cookie crumbs from the package of frosting and stir into the fudge. Divide into 4 bowls. To one bowl add 2 tablespoons of chocolate cookie crumbs. To another bowl add the remaining tablespoon of chocolate cookie crumbs and a tiny bit of red food coloring. To a third bowl add the cocoa powder. You want four different colors for your stones, which can be mixed together to make a variety of colorful stones. Cover and refrigerate until the cake is frosted.
Once the frosting is ready, remove the s'mores dessert from freezer, un-mold it, move it to an 8-inch cake cardboard, then frost, reserving about 1/4 cup of frosting for later. Put that frosting in a zip top bag.
Remove fudge from refrigerator, and create flat stones and arrange them around the perimeter of the cake in four rows.
Use the remaining fudge to create two layers of 3 dimensional stones to set on top of the cake, forming the outer ring of the fire pit. Use the reserved chocolate marshmallow frosting to hold the stones together, piping it into between the stones and the first and second layer of stones.
Arrange pirouette cookies to look like logs on top of the cake.
Crush the red, orange, and yellow candies and pour onto a baking pan lined with a silicone baking mat. Heat in a 350°F oven for about 6 minutes, until melted. Remove from oven and allow candy to cool completely. Crack into pieces to use as the flames.
Arrange candy flames on top of the cake around the cookie logs. If you want your cake to light up, put a LED light in the middle of the cake and hide it with the candy flames.
- For a really cool effect, place an LED light in the center of the candy flames and light it before serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Classic s'mores ingredients get turned into a summertime cake that will bring the campfire indoors!It's summer, and whether you enjoy camping in the great outdoors or just hanging out in your back yard near a fire pit, I bet you've made some s'mores. They're crunchy, chocolaty, gooey and oh, so good ... and so is this cake! Rich chocolate brownie is layered with a graham cracker crust, toasted marshmallows, and luscious chocolate marshmallow ganache. To make the cake look like a fire pit, stones made out of Cookies 'n Crème fudge are stacked around the outside of the cake, while candy flames and cookie logs complete the look.This cake may seem intimidating with all the ingredients listed and all the layers, but it really is much easier than it looks. You can make it in an afternoon and have it ready to serve before you light your campfire.The recipe calls for baking two brownie layers in 8-inch springform pans. If you don't have two springform pans, then bake one of the layers in a regular 8-inch baking pan. After it's cooled, see if it will fit in the springform pan. If not, then cut around the outside, to make the brownie fit, then layer all the goodies inside and frost and decorate your cake.Add an LED light and watch your friends or family ooh and ahh over this impressive fire pit cake.