Graham Cracker Chocolate Chip Cake

I am a girl who loves her fluff. It's just so decadently ridiculously over the top sweet that given a chance I will eat it by the spoonful. So you better believe that when I saw the cake that my fellow bakers had picked over at The Cake Slice, I was ready to go. I had my prepped this morning so that I could start baking at soon as I got home from which says a lot about how I was looking forward to this. I am prone more to frantically searching for measuring cups and spoons after I've started mixing.

I wouldn't say it was a disappointment. There were good elements. I liked the graham cracker taste to the cake even though I found it a tiny bit dry despite cutting back on the baking time by 5 minutes. And despite my love of fluff, I thought the taste of it was overshadowed by the powdered sugar. Overall, I'm glad I made the cake but one piece was enough for me tonight. I've already packed up the rest minus two pieces and am taking it to work to share/dump on my coworkers in case a snacking attack does hit. My overall rating for this would probably be a B-. It's just missing something in it that I can't put my finger on.

Please check out the other bakers over at The Cake Slice for reviews, tips and some sure to be yummy substitutions!

Graham Cracker Chocolate Chip Snacking Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the centre comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.