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Grilled Gingerbread S'mores Cake

June 2010
Grilled Gingerbread S'mores Cake

by 11 people

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Remake a summer-camp favorite with toasty chocolate and marshmallow ona layer of moist gingerbread. It all comes together in a skillet right on the grill.

Makes: 8 servings

Prep: 10 mins

Bake: 30 mins

  • 1 stick (4 ounces) unsalted butter
  • 1 1/2 cups flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 2 eggs, at room temperature
  • 3 tablespoons unsulfured molasses
  • 8 ounces chocolate bars, such as Hershey's, broken into pieces
  • 2 1/2 cups mini marshmallows
  1. Preheat a grill to 350 degrees or medium heat. In a 9-inch cast-iron skillet, melt the butter, then pour into a medium bowl; let cool slightly. Reserve the skillet.
  2. In another medium bowl, whisk together the flour, cocoa powder, ginger, baking powder, pumpkin pie spice, baking soda and salt. In the bowl with the butter, add the brown sugar, eggs, molasses and 1/2 cup water; whisk until smooth. Whisk the flour mixture into the molasses mixture until just combined; scrape the batter into the reserved skillet.
  3. Place the skillet on the grill, cover and bake until springy to the touch in the center, about 25 minutes. Remove the skillet from the grill and increase the heat to 400 degrees or medium-high heat.
  4. Top the gingerbread with the chocolate and marshmallows. Place an inverted 2 1/2-inch-high cake pan, such as a springform pan, on the grill. Place the skillet on top of the pan, cover and bake until the marshmallows are lightly browned, about 5 minutes. Let stand for 5 minutes before cutting.
  • The 'let cool' rule doesnt apply to this cake. Eat it when the chocolate and marshmallow are warm and gooey.
  • Melt the butter in the cast-iron skillet you'll be baking the cake in.
  • Use an internal oven thermometer on the grill to know when it's reached 350 degrees .
  • Test for doneness by pressing the cake in the middle--it should spring back.
  • Invert a springform pan to raise the cake to the grill lid's heat to brown the marshmallows.