I wasn't going to post my birthday cake, because it's kind of sad looking. It did turn out cuter than I thought, but I tried to put it together to quickly and it kind of fell apart. The chocolate covered up most of it, but still, it made me sad. And then, I got sick for my birthday and couldn't fully enjoy the cake, so yeah, oh well. I decided if I wrap a cake in chocolate again, I'm using semi-sweet chips or dark chocolate. I used milk chocolate (Enjoy Like Rice Milk Chocolate Bars) with this cake and the combination of that with the marshmallow fluff frosting was almost too much. It was good, but you couldn't eat very much, not nearly was much as you'd want to eat.
Graham Cracker Cake
1 cup dairy free margarine
2 cups sugar
2 teaspoons vanilla
2 cups gf flour blend
1 cup gf graham cracker crumbs (I used Kinnikinnick Smoreables )
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/4 cup dairy-free milk (I use So Delicious Original Coconut Milk)
1 cup dairy-free semi-sweet chocolate chips (optional)
Grease to 9" round cake pans and preheat oven to 350F. Cream together margarine and sugar until light and fluffy. Add in eggs, one at a time and vanilla.
In a separate bowl mix together flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon. Add the flour mixture to the margarine mixture, alternating with the milk.
Once mixture has come together, mix on high for 2 minutes. Fold in chocolate chips and pour into the two greased cake pans. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
Allow cakes to cool in cake pans for 10 minutes, then remove and cool completely before frosting. Layer cakes with Marshmallow Fluff frosting (recipe also below, doubled from the cupcake recipe) and finish frosting the entire cake.
For the chocolate 'wrap' around the cake, measure around the circumference of the cake and add about another 1", cut a piece of foil or parchment paper that length and the desired height. Lay the paper over some more parchment paper or foil (that is larger, to keep your counters clean). Melt ~1 cup of dairy free chocolate and cover the entire cut length of parchment paper with a thin layer of the chocolate. Allow to cool until it is starting to set, but still soft and flexible. Carefully peel the chocolate covered paper off and press it against the sides of the cake, keeping it in line with the bottom of the cake. Place the cake in a the fridge until the chocolate is set, then peel off the paper. For a jagged looking top (like mine) break off pieces from around the top.
Finish topping the cake with graham cracker crumbs, chocolate shavings, marshmallows, etc.
Marshmallow Fluff Frosting1 cup palm oil shortening
1 cup dairy free margarine4 cups powdered sugar
1/2 teaspoon vanilla2 7oz containers marshmallow fluff
Mix together shortening, butter and sugar and fold in marshmallow fluff.
This post is featured on Cybele Pascal's Allergy Friendly Friday.