Serves: 8-10 People
Prep time: 30 minutes, Leave in fridge overnight
1 box graham crackers, plus more for serving
1 20 oz bag of bittersweet chocolate chunks, divided
1 cup heavy cream
3 cups marshmallow cream (like Fluff)
12 oz whipped cream cheese
1 tsp vanilla extract
1 bag mini marshmallows
In a medium saucepan set over low heat, bring the heavy cream plus ½ cup of marshmallow vodka to a simmer, being sure not to boil the cream as it will curdle. Set ½ cup of the bittersweet chocolate chunks aside for garnish, then pour the rest of the bag in a heatproof bowl. Slowly pour the heated cream mixture overtop, stirring to combine and melt the chocolate into a ganache.
Next, either in an electric mixing bowl fitted with the whisk attachment or using a hand mixer, whip together the marshmallow cream, whipped cream cheese, vanilla extract and remaining ¼ cup marshmallow vodka until combined.
Then, grab a square 8 x 8 cake pan and start layering. First, line the bottom of the pan with one layer of graham crackers. Then spread the whipped marshmallow cream on top, followed by the chocolate ganache. Repeat this 3-step process two more times, ending with the graham cracker (Note: If you do not have a kitchen cooking torch at home, please stop with a chocolate ganache layer). Cover and place in the fridge to cool overnight. This process helps keep everything together for cutting and to really let the graham crackers set.
When you are ready to serve, remove the cake from the fridge. Then, there are two fun ways to decorate your cake.
If you have a blow torch, then you can top the graham cracker with marshmallow cream, chocolate chunks and graham cracker pieces. Gently blow torch the top to toast the marshmallows.
If you don’t have a cooking torch, take a layer of graham crackers and top with a little marshmallow cream, the remaining marshmallow chunks and mini marshmallows. Broil for 1 minute to toast the marshmallows and make gooey. Place on top of the cake and slice to order! Enjoy!
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