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April marks the start of “lab” birthdays.  here is the first birthday cake of the year !

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Graham Cracker Cake:

Filling:

  • 2 cups (1 pint) heavy cream
  • Mini chocolate chips
  • Chocolate ice cream
  • Mini marshmallows

 

INSTRUCTIONS

Graham Cracker Cake:

  1. Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugars and beat on med-high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  7. Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
  8. Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.

Filling:

  1. Whip the cream till it reaches soft peaks and fold in the mini chocolate chips
  2. Bring the ice cream to room temperature so that it can be spread.

Assembly:

  1. Cut the cake into two layers and place one layer on the bottom of the springform pan.
  2. Spread ice cream, as much as you like. Sprinkle some chocolate chips and marshmallows, if you want.
  3. Add the other cake layer on top and press down
  4. Add the chocolate chip whipped cream on top
  5. Decorate with more marshmallows, chocolate chips and graham crackers crumbs.
  6. Store in freezer.
  7. Thaw in the fridge for 10-15 minutes before cutting into this messy delight !