A US campfire treat, a s’more is a hot toasted marshmallow and chocolate sandwiched between two graham crackers. We’ve taken the flavours and made a cake!
175 ml (6 fl oz) vegetable oil, plus extra to grease
200 g (7oz) plain flour
11/2 tsp baking powder
350 g (12oz) light brown soft sugar
75 g (3oz) cocoa powder
2 medium eggs, beaten
225 ml (8 fl oz) milk
2 tsp. vanilla extract
100 g (3 1/2oz) digestive biscuits, broken into large pieces
To decorate
100 g (3 1/2oz) plain chocolate, melted
100 g (3 1/2oz) mini marshmallows
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with parchment. In a large bowl, with a handheld electric whisk, beat all cake ingredients except biscuits until smooth. Mix in 50ml (2fl oz) boiling water.
Step 2
Spoon 250g (9oz) of the cake mixture into a separate bowl. Mix in biscuits. Spoon into base of prepared tin and firmly press into an even layer with back of spoon.
Step 3
Spoon remaining mixture into the tin; level. Bake for 1hr 10–1hr 20min or until a skewer inserted into centre comes out clean. Cool in tin for 10min; remove from tin. Cool completely on a wire rack.
Step 4
Preheat grill to medium. Transfer loaf to a baking sheet; peel off parchment. Brush top of loaf with melted chocolate; press on marshmallows in an even layer. Grill for 1-2min, rotating from time to time so marshmallows are evenly toasted. Serve warm or at room temperature, sliced.
To store
Keep in an airtight container at room temperature for up to a week.
Per Serving:
Calories: 507
Fibre: 2 g
Total carbs: 71 g
Sugars: 49 g
Total fat: 21 g
Saturated fat: 6 g
Protein: 7 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
