Mocha S’mores Brownie Cake


Lately, I've been loving working my mocha flavored International Delight Iced Coffee into my drinks and eats. The flavor enhances so many of them—like my rockin' Dirty Iced Mocha Chai!

Being a city girl, I don't often get to enjoy the delicacy of we call s'mores. With s'mores on the brain from a recent out-of-town delicious bonfire, I had to do it, I had to make a city safe version. So, I mixed together these two incredibly delicious thoughts—mocha and s'mores—and holy [note the deleted profanities that once existed here] it was outrageous!

Of course, it's all about the eyes wide eating of said cake which was five minutes of silent—if but for the growling—vulture-like bliss in a friend's beautifully lit Brooklyn backyard garden [shoutout to Tommy the tomato plant!]. Creating those five blissful moments made my day—and everyone else's at the table. It was the perfect gift I could have brought for the hostess of what was a beautiful garden dinner.


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TIME

PREP TIME: 5 minutes

BAKE TIME: 35 minutes

COOK TIME: 10 minutes

TOTAL TIME: 50 minutes



YIELDS

1 Cake



INGREDIENTS

Graham Crackers (15, blended to fine crumbs)

Unsalted Butter (17 oz, 1 stick melted, 1 stick room temperature, 1 oz for coating your cake pan)

Unsweetened Cocoa Powder (3/4 cup)

International Delight Iced Mocha (1/4 cup)

Eggs (2, beaten)

All-Purpose Flour (1/2 cup)

White Sugar (1 1/4 cups)

Salt (1 tsp)

Milk Chocolate Candy Bars (3)

Marshmallows (11, regular sized, roughly chopped)



KITCHEN ITEMS

Trivet

6 Inch Cake Pan

Saucepan

Medium Mixing Bowl (2)

Rubber Spatula

Food Processor (For Crumbling Graham Crackers)

Oven Mitt

Electric Hand Mixer

1. LET'S BEGIN WITH THE BASE(ICS). liberally coat your cake pan with butter. Set aside.

Pour your graham cracker crumbs into your first mixing bowl.

Use your rubber spatula to mix in your melted butter.

Once fully combined,  transfer this mixture into your cake pan. Use your hands to evenly press it down and pack it in.

You want this crumble to lay as flat as possible.

Preheat your oven to 350 degrees now so it's all ready when you are finishing up step 2.

 

2. MOCHA BROWNIENESS. fill your saucepan with water roughly a 1 1/2 inches high.

Rest your empty mixing bowl inside of your saucepan.

Add your cocoa powder, remaining butter and sugar into your mixing bowl over your saucepan.

Turn your heat to medium-high and stir your chocolate mixture until all of your ingredients are fully integrated and have transformed into a thick silky batter.

Using an oven mitt, carefully take your bowl out of the saucepan and put it on your trivet on the counter.

Using your electric hand mixer, beat in your eggs, then mocha and then flour.

Once smooth, even and thick, pour your brownie batter over your graham cracker base in your cake pan.

Put it in the oven for 25 minutes.

 

3. TELL ME S'MORE.  carefully remove your cake from the oven and back onto your trivet.

Turn your oven's heat to 400 degrees.

Your cake is not fully cooked and will still be a bit lose.

Lay your three milk chocolate bars over the top of your cake.

Sprinkle your marshmallows evenly across the top of your entire cake.

Bake for another 10 minutes—or till your cake is fully cooked and your marshmallows have golden tops.

Dipping a toothpick into this cake's center to test if it's ready won't work as seamlessly. You will get the melted milk chocolate bar on your toothpick. If you are doing this method, make sure you can tell the difference between your chocolates so you don't end up overcooking your cake.

Let cool and serve it to your best of friends!