BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHOCOLATE CAKE WITH GRAHAM CRACKER CRUST (inspired by M. Stewart)

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Being at the beach where graham crackers chocolate and marshmallows are staples, we are always looking for a variation on that theme. Our inspiration for this one was on Martha’s website.

Ingredients:

  • 2 cups 2 tablespoons sugar

  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

    1 1/2 cups graham cracker crumbs (from about 20 squares)

  • 1/4 cup sugar
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped

    1 recipe for Swiss meringue icing

Method:

Prepare cupcake pan with cupcake liners or grease well with shortening and flour; set aside.

Sift first sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer;  mix ingredients together on low speed.  In separate bowl, mix together eggs, milk, oil, and vanilla and add to flour mixture; beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir by hand to combine; set cake batter aside and prepare graham crackers.

Place graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1-2 tablespoon graham cracker mixture into the bottom of each cup in the pan. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to 350 F oven and bake in preheated for about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 – 20 minutes.  Place pan on rack to cool 10 minutes in pan before removing from pan. Remove cakes and cool completely.






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