Bonfire Night Smores Cake Recipe | olivemagazine
S’mores, bonfire-torched marshmallows sandwiched between biscuits with chocolate, are a classic in the US – this recipe mashes up these flavours into one cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 200g plain flour
- 6 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 225g light brown soft sugar
- 2 tbsp Horlicks
- 100g (we used smooth Lotus Biscoff spread) smooth biscuit spread
- 85ml vegetable oil plus extra for the tins
- 284ml tub buttermilk
- 2 tsp vanilla extract
- 2 large eggs beaten
- 100g to serve white marshmallows
- 50g dark chocolate broken into chunks
- 50g unsalted butter at room temperature
- 150g icing sugar sieved
- 2 tbsp whole milk
- 100g smooth biscuit spread
- 25g speculoos biscuits or digestives finely crumbled
- 100g dark chocolate broken into chunks
- 4 tbsp honey
- 4 tbsp cocoa powder
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