Wow your crowd and go all out this Easter with this show-stopping chocolate s’mores cake.
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Preheat oven to 160°C. Grease three 20cm (base measurement) round cake pans and line the bases and sides with baking paper. Combine the sugar, milk, butter, cocoa and bicarbonate of soda in a large saucepan over medium heat. Cook, stirring, for 5 mins or until butter melts and the mixture is smooth. Set aside for 10 mins to cool slightly.
Transfer the mixture to a large bowl. Stir in the flour and almond meal. Add the eggs and stir to combine. Pour evenly among the prepared pans. Bake, swapping pans halfway through cooking, for 45 mins or until a skewer inserted in centres comes out clean. Set aside for 15 mins before transferring to a wire rack to cool completely.
Meanwhile, to make the buttercream, use an electric mixer to beat butter in a bowl until very pale. Gradually add icing sugar, beating well after each addition. Beat in the milk and vanilla. Reserve half the vanilla buttercream in a separate bowl. Add chocolate to the remaining buttercream and beat to combine.
Place 1 cake on a serving plate. Top with a little chocolate buttercream and smooth the surface. Continue layering with the remaining cakes and vanilla buttercream. Spread top and side with vanilla buttercream. Spread remaining chocolate buttercream around the base of the cake and use a palette knife to smooth the top and side of the cake. Place in the fridge for 10 mins to chill.
To make meringue, place cream of tartar, half the sugar and 1/4 cup (60ml) water in a saucepan over high heat and bring to the boil. Reduce heat to medium and cook for 4 mins. Use an electric mixer to beat egg whites in a clean, dry bowl until stiff peaks form. Gradually add remaining sugar, 1 tbs at a time, until sugar dissolves and mixture is glossy. With motor running, gradually add the hot sugar syrup in a thin, steady stream and beat for 2 mins or until cool.
Place chocolate and oil in a bowl and stir until smooth and combined. Drizzle over top of the cake, allowing mixture to drip down the edges. Top with meringue and use a kitchen blowtorch to caramelise, if you like. Decorate with assorted Easter chocolates and biscuit.