Gourmandise School Campfire Cake is a gourmet approach to the classic American s'more. Rich chocolate is drizzled over a wholesome wheat cupcake. Mounds of Italian meringue frosting (or marshmallow topping) round off this cupcake designed for the dessert connoisseur!
This recipe is also seen on The Gourmandise School - Santa Monica web site.
- 1 cup vegetable oil (Clémence recommends grapeseed oil or olive oil)
- 1 cup honey
- 1½ cups sugar
- ½ cup brown sugar
- 3 eggs
- 1 cup water
- ¾ cup apple juice
- 2 cups all-purpose flour
- 1¼ cup whole wheat flour (a soft, light one such as Sonora)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 10 ounces high quality chocolate
- 16 ounces heavy cream
Preheat the oven to 350°
Place parchment paper circles into two 8” cake pans or line muffin tins with cupcake cases.
Whisk together the wet ingredients together in a large bowl.
Sift the dry ingredients over the bowl and whisk until just combined.
Pour the batter into the cake pans or divide into the cupcake cases.
Bake for 30 to 40 minutes for the cakes and 20-30 minutes for the cupcakes.
Touch the centers, if firm and springs back, it’s done.
Cool completely. Cover with chocolate ganache. Frost with Italian meringue and torch for the true campfire girl (or boy) effect! (Marshmallow topping is also a fine substitute for Italian meringue.)
Chop up your chocolate finely.
Warm the cream until simmering (with tiny bubbles.)
Pour over the chocolate and whisk.
Drizzle over the cupcakes or cakes.
Top with your favorite Italian meringue frosting or a dollop (or two!) of marshmallow fluff.