S'mores Icebox Cake

This summery cake from the Food Network Magazine made an appearance in our house this month. I used our anniversary as an excuse to make it, but I really just wanted to try it. Since it's an icebox cake, it's simple and quick to put together with no baking (only broiling marshmallows).

Flavor-wise, it's good. It's not my favorite cake by any stretch, but I prefer ice cream to icebox cakes. The toasted marshmallow whipped cream definitely has potential for other projects. That was my favorite part.

S'mores Icebox Cake
4 oz. milk chocolate, finely chopped
2 1/2 cups heavy cream, divided
24 marshmallows, divided
3 Tbsp. unsweetened cocoa powder
3 Tbsp. powdered sugar
16 whole graham crackers

Preheat the broiler while you make the ganache. To make the ganache, heat 1/2 cup of heavy cream to a simmer, and pour over chocolate. Let stand 5 minutes. Stir until smooth, and set aside to cool to room temperature.

Butter a baking sheet (or use a silipat). Place 15 marshmallows on the sheet, and broil until toasted and bubbling. (I actually flipped mine halfway to brown the other side for more toasted flavor. Be careful not to ignite them on fire because they toast in less than a minute.) Set aside to cool.

Combine 1 cup heavy cream, cocoa powder and powdered sugar. Beat on high speed until stiff peaks form. Set aside while you make the marshmallow whipped cream. Combine the toasted marshmallows and remaining 1 cup of heavy cream. Beat on high speed until stiff peaks form.

Line a 9 x 5 loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a layer of graham crackers, breaking to fit as needed. Spread with half the marshmallow whipped cream. Drizzle with 2 Tbsp. of ganache, and then top with a layer of graham crackers. Spread with half the chocolate whipped cream. Drizzle with 2 Tbsp. of ganache, and then top with a layer of graham crackers. Repeat the layers, ending with a final layer of graham crackers.

Refrigerate at least 6 hours or overnight. (I actually froze mine, which kept the graham crackers a bit more crunchy.) Refrigerate your extra ganache as well.

To serve, warm the ganache until pourable. Set aside. Butter a baking sheet, and place the remaining marshmallows, cut in half, on the baking sheet in a tight 3 x 6 rectangle. Marshmallows should be touching. Broil until toasted and bubbling. (The alternative to this is to skip this marshmallow step if you have a kitchen torch. You can just put the marshmallows on the top of the cake and toast them at the end.)

Invert the cake onto a platter, and discard the plastic wrap. Pour the ganache on top of the cake, and carefully slide the toasted marshmallows in one piece from the baking sheet onto the cake. (See how just sticking them on and toasting with a kitchen torch is easier?) You can freeze this cake for longer storage or a more frozen dessert. Serves 6-12, depending on serving size.