Chef Christina Tosi Shows Drew Barrymore How to Make S'Mores Cake Truffles

SPONSORED BY LG. Chef and founder of Milk Bar, Christina Tosi joins Drew Barrymore in the kitchen to show her how to make some delicious S'Mores Cake Truffles! 

Learn more about LG’s new MyColor refrigerator and CordZero All in One Cordless Vacuum featured in today's video at LG.COM. 

FULL RECIPE

s’mores cake truffle

makes about 40 cake truffles

1 recipe chocolate cake (recipe below)

23g milk (1 tablespoon + 1 teaspoon)

9g clear imitation vanilla extract (½ teaspoon)

55g mini dehydrated marshmallows (1 cup)

1 recipe white chocolate coating (recipe below)

1 recipe graham cracker sand (recipe below)

1. put the cake in a medium sized bowl and toss with your hands until broken down. add milk and vanilla to the bowl and mix until moist enough to knead into a ball. if it is not moist enough to do so, slowly add more milk and knead it in. you want the filling to be quite moist and soft, not chewy.  lastly add mini marshmallows, mixing just until evenly distributed.  
2. using a tablespoon, scoop even balls, each half the size of a ping-pong ball. roll each one between the palms of your hands to shape and smooth it into a round sphere.
3. put the graham cracker sand in a medium bowl and set aside.
4. with latex gloves on, put 2 tablespoons of the white chocolate coating in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate to your palm as needed.
5. put 3 or 4 chocolate-covered balls at a time into the bowl of graham cracker sand. immediately toss them with the sand to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).
6. refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. in an airtight container, the truffles will keep for up to 1 week in the fridge. 

chocolate cake

makes ¼ sheet pan of cake

115g unsalted butter, at room temperature (1 stick or 8 tablespoons)

225g granulated sugar (1 cup and 2 tablespoons)

60g light brown sugar (¼ cup, tightly packed)

3 large eggs

110g buttermilk (½ cup)

105 g grapeseed oil (½ cup and 3 tablespoons)

7g vanilla extract ( ½  tablespoon)

154g cake flour (1 ¼ cups)

70g cocoa powder (½ cup)

6g baking powder (1 ½ teaspoons)

6g kosher salt (1 teaspoon)

1. heat oven to 350℉.
2. combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is much lighter in color, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for the liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
4. on low speed, add the cake flour, cocoa powder, baking powder, and salt. mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl.
5. pan-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. give the bottom of your cake pan a tap on the countertop to even out the layer. 
6. bake the cake for 30-35 minutes. the cake will rise and puff, rising to the top of the sheet pan. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

graham cracker sand

makes about 200g (1 cup)

74g light brown sugar (⅓ cup)

14g granulated sugar (1 ⅓ tablespoons)

83g whole wheat flour (⅔ cup)

2g baking powder (½ teaspoon)

1g kosher salt (pinch)

30g grapeseed oil (1 tablespoon)

7g water (1 ½ teaspoons)

3g vanilla extract (¼ teaspoon)

50g chocolate sprinkles (¼ cup)

1. heat oven to 300℉
2. combine dry ingredients in the bowl of a stand mixer fitted with a paddle attachment and paddle on low speed until well mixed
3. stream in oil, water, and vanilla extract until it starts to come together in small clusters.  
4. spread the loose sand on a parchment- or silpat- lined sheet pan. bake for 20 minutes, breaking them up occasionally. the crumbs should have a toasty tan color and still slightly moist to the touch at that point;  they will dry and harden as they cool. 
5. let the crumbs cool completely before mixing in the chocolate sprinkles. if a finer sand is needed, grind the crumbs in a food processor before adding the sprinkles. stored in an airtight container, the  crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer. 

white chocolate coating

makes 360g (about 2 cups)

350g white chocolate, melted (6oz)

10g neutral oil (1 T)

1. in a small bowl, whisk together melted white chocolate and oil until homogenous, keep warm before using.