Last week it was Toby’s preschool Christmas fund raiser, and although we couldn’t go, I wanted to contribute so made a few little baked goods to donate. Altogether they made over £600 for the preschool, with raffles, stalls and other bits and bobs – a massive achievement for such a small pre-school!
One of the things I made was an ‘Ooey Gooey Smores Cake’… I’ve made it before but never really shared the recipe because it was pretty much another recipe gone wrong so I didn’t think anyone other than my chocolate and sweet obsessed children would like it. Its more of a molten mess of marshmallow, cookie dough and chocolate than a cake, but this is what the boys called it.
Turns out it’s pretty bloody delicious and everyone I’ve offered it to (apart from my dear mum who hates sweet, sugary stuff) loves it.
So, here you have it my ‘Ooey Gooey Smores Cake recipe’ just in time for the holidays.
For the cookie dough:
- 1/2 cup butter
- 1/4 brown sugar
- 1/2 granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 1/3 cups of plain flour
- 3/4 cup of cookie or digestive biscuit crumbs (it’s roughly about 8 digestives)
For the ‘filling’:
- 2 large 100g chocolate bars, think galaxy or cadbury size
- 3/4 bag of marshmallows
Preheat the oven to GM4/350F and grease a 23cm deep cake tin (I use pampered chef springform tins)
Blend together the butter and sugars, adding the vanilla extract once they are fluffy. Add 1 tablespoon of flour and your egg, to stop the egg splitting, and mix, gradually adding the rest of your flour. This will make a smooth, slightly tacky dough. Mix in your biscuit crumbs (if you have a kitchen mixer you can just put them in whole and they will smash up over time).
Push the cough dough into the base of the pan so that it coats the bottom completely, then lay your chocolate bars over the top, this should create a 1cm gap around the edge. On top of the chocolate add your marshmallows.
For the final touch, dot the remaining cookie dough over. It won’t cover everything, but you should try to cover MOST of the top an sides. Don’t worry if there are cracks or it is very thin in places, that will be fine.
Bake for 30-35 minutes until slightly browned. Remove from the oven and allow to cool completely.
*Tip* when you come to cut the ‘cake’ or take it out of the tin, use a WET knife, this will stop the marshmallow sticking to the knife and the whole thing disintegrating on you – if your knife isn’t wet and it ‘drags’ the mallow, the cookie dough will break up too.
The whole thing will remain gooey and slightly uncooked, but that is the beauty of it!
Enjoy and try not to think of the calories…