Just when you thought you’d heard of all the pumpkin spice desserts out there, let us introduce you to this Pumpkin S’mores Sheet Cake. Anything baked in a sheet pan is already party-ready, but top it with silky ganache and fluffy, marshmallow-like frosting and it’s definitely a celebration. Dotted with chocolate chips and punctuated with show-stopping toasted meringue, this recipe is sure to impress this fall.
ingredients
Cake
Chocolate Ganache Frosting
Marshmallow Meringue Frosting
directions
The cake needs to cool completely and ganache must be set before cake can be frosted.
For the cake, preheat the oven to 350°F. Line a 9-by-13-inch cake pan with parchment paper and set aside.
Sift together the flour, baking powder, baking soda, cinnamon, ginger, pumpkin spice and salt. Set aside.
Using a stand or hand mixer, mix the eggs, granulated sugar and brown sugar together on medium speed for 3 minutes, or until pale in colour. Mixing on low speed, add the eggs, one at a time. Stop the mixer and scrape down the bottom of the bowl.
With the mixer on low speed, add in half of the flour mixture. Stream in the melted butter and mix until combined. Add in the remaining flour and mix until just barely incorporated. Add in the pumpkin and mix until combined. Stop the mixer and fold in the chocolate chips.
Tip the mixture into the prepared pan and spread evenly with a spatula or the back of a spoon. Bake for 28 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow cake to cool completely.
Meanwhile, for the Chocolate Ganache Frosting, place the chocolate chips and butter in a heat-safe bowl.
Heat the cream in a small saucepan over medium-high heat until it just begins to simmer.
Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds, then whisk until smooth.
Allow ganache to thicken before using (at least 30 minutes at room temperature, or 20 minutes in the refrigerator, stirring every 5 to 10 minutes). Once cake has cooled, spread the top with Chocolate Ganache Frosting.
For the Marshmallow Meringue Frosting, place the egg whites and sugar in the bowl of a stand mixer. Stir to gently combine. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top to create a double-boiler. Stirring intermittently, heat the egg mixture until it is 160°f on a candy thermometer.
Once the egg whites are hot, carefully move the bowl back to the stand mixer. Whip on high speed with the whisk attachment until the meringue holds medium-stiff peaks, about 8 to 10 minutes. Add the vanilla extract and mix to combine.
Once ganache has set (at room temperature or in the refrigerator), spread the meringue on top of the ganache, being careful not to disturb or mix in the chocolate layer underneath. Lightly toast the meringue with a culinary torch.
