Ginger Pound Cake Smores Recipes

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Break or cut the chocolate bars into roughly the size of the pound cake slices.
• Using a slender knife, but the marshmallows into 1/4" slices; dusting the knife with confectioner's sugar after each slice to keep from sticking.
• Arrange 8 slices of pound cake on a platter and top each with a piece of chocolate and the marshmallow slices.
• Set the remaining poundcake slices on top.
• These s'mores can be prepared several hours prior to grilling, covered will with plastic wrap.
• Preheat the grill to medium-high.
• Oil the grates of the grill, and then brush one side of the poundcake sandwiches with the melted butter.
• Place s'mores on the hot grates and cook for 2-4 minutes.
• Brush the tops of the s'mores with some melted butter and carefully turn. Cook 2-4 more minutes.
• Cut s'more in half and enjoy immediately!

Steps:

• Place pound cake slices on a baking sheet.
• I line the sheet with foil for easy clean-up.
• Sprinkle each slice with marshmallows and chocolate chips.
• Above measurements are approximate for these toppings.
• I make sure each slice is covered but not heaping.
• Broil 4-6 inches from the heat for 1-2 minutes or til marshmallows are lightly browned.
• Transfer to a plate.
• Drizzle with caramel ice cream topping and sprinkle on nuts if desired.