Baking expert’s s’mores cake is the perfect gooey treat and is easy to make

Desserts don’t get much better than a rich chocolatey cake and this recipe is perfect for November 5.

Speaking exclusively to, baking expert and Founder of Candy’s Cupcakes, Candice Bannister revealed her easy recipe.

She said: “The combination of marshmallows, biscuits and chocolate melted together creates the perfect gooey treat for bonfire night.

“A s’mores cake is something that the whole family can enjoy and while it’s not roasted over an open fire like traditional s’mores, it still provides that warm wintery feeling.

“This recipe is quite simple, as I’ve used mini marshmallows rather than regular ones and just layered the cake twice, however, if you wanted to make it even more simplified you could just put one layer of marshmallow, chocolate and biscuit over the cake mix.”

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For the cake:

  • 175g self-raising flour
  • 175g light brown sugar
  • 175g unsalted butter, softened
  • Three large eggs
  • One tablespoon of vanilla extract
  • Two tablespoons of cocoa powder
  • A pinch of salt

For the filling and topping:

  • 200g milk chocolate, chopped into chunks
  • 100g mini marshmallows
  • 100g digestive biscuits, roughly crushed
  • One teaspoon vegetable oil (for drizzling)

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Start by preheating the oven to 180C and grease an eight-inch round cake tin.

In a large bowl, mix together the butter and light brown sugar until fluffy.

Next, add the eggs one at a time and then stir in the vanilla extract.

Sift the self-raising flour, cocoa powder and a pinch of salt into the mixture and fold it in gently.

Pour half of the cake mixture into the prepared cake tin and spread it evenly.‌

Scatter half of the chocolate chunks, half of the mini marshmallows, and half of the crushed digestive biscuits over the cake mixture.

Pour the remaining cake mixture over the filling, making sure it’s evenly distributed, then sprinkle the rest of the chocolate chunks, mini marshmallows, and crushed digestive biscuits and drizzle a teaspoon of vegetable oil over the top.

Place the cake in the oven and cook for 30 minutes. Once done, remove the cake from the oven and allow it to cool before serving.

Candice warned: “Make sure you don’t open the oven door whilst the cake is baking, as this will cause the middle of the cake to sink.”

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