s’mores coffee cake

The classic combination of melted marshmallow and chocolate has been tried, tested and approved by so many that there is no doubt that it is a combination that works.

So today I found myself thinking of marshmallow and chocolate. Like a mug of hot chocolate with marshmallow floating on top on a cold winter day.

Hmmm.

Okay, so I live in the tropics and the weather has been so crazy hot this month that the last thing I need is a mug of hot chocolate.

Since I am the (slightly, ahem) obsessive type, I decided that a marshmallow and chocolate bake of some sort would be a good substitute.

Hence I made a S’mores Coffee Cake, which by the way, contains absolutely no coffee!

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Tender cake studded with dark chocolate chips and topped with a layer of gooey marshmallow that has been melted and toasted. 

Bake this for a bunch of kids, plonk it on the table and run away. Think Shark feeding frenzy.

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But, hey, who can blame the kids from turning into somewhat mad sharks when this blondie is THAT yummy?

Anyway, let us get on with the instructions on how to make this, for I can go on and on if you let me. 🙂

Start by creaming together butter, oil and sugar in a mixing bowl until the mixture turns pale and fluffy.

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Give the bowl a scrape, add the egg and continue mixing.

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Crush the graham crackers by using either a food processor or placing them in a ziplock bag, pushing out most of the air, sealing the bag and bashing the crackers with a rolling pin.

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Add the crushed graham crackers to the rest of the dry ingredients.

Add the dry ingredients and the Greek yogurt in the sequence flour-yogurt-flour-yogurt-flour, mixing until the flour is just incorporated.

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Fold in the chocolate chips with a spatula.

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Transfer the batter into a lined and lightly greased 11×7-inch or 2 8×8-inch baking trays. Smooth the top with your spatula.

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Bake at 180°C for 25-30 minutes or until an inserted skewer emerges cleanly. Cut each marshmallow into 2 (oil your scissors first) and arrange the marshmallow on the blondie.

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Either switch to the broiler function on your oven and brown the marshmallow (this takes less than 1 minute, so do not walk away!) or increase your oven temperature to 220°C, return the blondie to the oven and bake another 5 minutes, or until the  marshmallows are melted and browned.

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Allow the blondie to cool slightly in the tray before transferring onto a wire rack to cool a little more before cutting it into pieces. It helps if you oil your knife first!

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Enjoy!

 

S'mores Coffee Cake
Yields 16
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Ingredients
  1. 1/4 cup (56 grams) butter, room temperature
  2. 2 tablespoons (10ml) grape seed oil - I used canola oil
  3. 3/4 cup (150 grams) sugar
  4. 1 egg
  5. 1 3/4 cup (210 grams) plain flour
  6. 1 1/2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1/2 cup (18 sqaures or 65g) graham crackers crumbs or digestive biscuits
  10. 1 cup (240ml) Greek yogurt
  11. 1 cup (152g) chocolate chips
  12. 12-14 big marshmallows, cut in half
Instructions
  1. Start by creaming together butter, oil and sugar in a mixing bowl until the mixture turns pale and fluffy.
  2. Give the bowl a scrape, add the egg and continue mixing.
  3. Crush the graham crackers by using either a food processor or placing them in a ziplock bag, pushing out most of the air, sealing the bag and bashing the crackers with a rolling pin.
  4. Add the crushed graham crackers to the rest of the dry ingredients.
  5. Add the dry ingredients and the Greek yogurt in the sequence flour-yogurt-flour-yogurt-flour, mixing until the flour is just incorporated.
  6. Fold in the chocolate chips with a spatula.
  7. Transfer the batter into a lined and lightly greased 11×7-inch or 2 8×8-inch baking trays. Smooth the top with your spatula.
  8. Bake at 180°C for 25-30 minutes or until an inserted skewer emerges cleanly. Cut each marshmallow into 2 (oil your scissors first) and arrange the marshmallow on the blondie.
  9. ither switch to the broiler function on your oven and brown the marshmallow (this takes less than 1 minute, so do not walk away!) or increase your oven temperature to 220°C, return the blondie to the oven and bake another 5 minutes, or until the marshmallows are melted and browned.
  10. Allow the blondie to cool slightly in the tray before transferring onto a wire rack to cool a little more before cutting it into pieces. It helps if you oil your knife first!
Adapted from Roxana's Home Baking
Adapted from Roxana's Home Baking
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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