Boozy S’mores Cake

 

Bailey’s chocolate cake with a layer of honey cinnamon cookies & vodka chocolate ganache between, topped with vodka Fluff frosting!

 

Cake

2 sticks unsalted butter

¾ cup cocoa powder

2 cups sugar

1 cup Bailey’s Irish Cream

1 cup sour cream

1 ½ teaspoons vanilla

2 eggs

2 cup all purpose flour

¾ teaspoon baking SODA

½ teaspoon baking POWDER

½ teaspoon salt

  1. Preheat oven to 350 degrees F, line the bottom of two 8 inch round pans w/ parchment paper, then grease & flour them
  2. Melt butter and add cocoa powder, vodka, and sugar, whisk until smooth, cool to room temp
  3. Whisk eggs, vanilla, and sour cream into the butter mixture
  4. Combine remaining ingredients, gradually add to wet mixture, and beat until just combined
  5. Pour evenly into prepared pans, and bake for 30-40 minutes or until tooth pick inserted in the middle comes out clean
  6. Cool in pans for 10 minutes, then turn out onto wire racks to finish, trim tops if necessary

 

 

Cinnamon Honey Cookie Crumbles

2 cups all purpose flour

½ teaspoon baking soda

½ teaspoon cinnamon

1 stick unsalted butter, softened

½ cup packed light brown sugar

¼ cup honey

  1. Preheat oven to 350 degrees F, and line a baking sheet with parchment paper
  2. Whisk dry ingredients together, set aside
  3. Cream butter, light brown sugar, and honey together
  4. Combine the wet & dry ingredients and stir/ beat until combined
  5. Break into chunks and spread on prepared cookie sheet
  6. Bake for 5-8 minutes, or until puffy and lightly browned on the bottom
  7. cool slightly, then break up into crumbles

 

 

Ganache

4 oz baking chocolate, melted

1 tablespoon marshmallow vodka

1 tablespoon Half & Half

  1. Whisk all ingredients together

 

 

Boozy Fluff Frosting

2 sticks unsalted butter, softened

1 cup powdered sugar

2 tablespoons marshmallow vodka

  1. Beat butter until light & fluffy
  2. Add powdered sugar & beat until combined
  3. Beat in vodka, then Fluff until combined

 

 

To Assemble:

  1. Make sure cake tops are flat & even
  2. Place one layer on a cake board, and top with 1/3- ½ of the crumbled honey cinnamon cookies
  3. Pour room temperature ganache over the crumbles, and spread in an even layer
  4. Top with the other cake layer
  5. Chill the cake to allow the ganache to harden
  6. Cover the cake in a thin layer of the Fluff frosting to seal the crumbs, return to the fridge to chill
  7. Spread the remaining frosting over the cake and top with remaining cookie crumbles

 

 

Posted 8/16/14

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