Last month, it was my husband’s birthday. We actually left for vacation the day after his birthday, so we celebrated it a week in advance. I didn’t want any left over cake to go to waste! This year, he requested a childhood favorite of his; graham cracker cake. I have only made it once or twice in the time we have been together. It is super simple, but so delicious. I had never heard of the cake until he came into my life! Is this something any of you grew up with? Or have you ever had it?
I’ll break the cake down for you. I made my own chocolate syrup, to really emphasize the chocolate taste. The chocolate syrup is folded into freshly whipped cream. Then, the chocolate whipped cream is slathered on the graham crackers. The graham crackers are then stacked on their sides. To finish, the remaining chocolate whipped cream is spread over the top and sides of the cake. The cake is then refrigerated to allow the graham crackers to soften. So simple, yet it yields great results. This cake was especially a big hit with the kids.
Recipe from My mother-in-law
Graham Cracker Cake
This unique "cake" doesn't involve the oven but packs a ton of flavor. Whipped cream folded with chocolate sauce and slathered over graham crackers.. the simplest, best kind of cake for all ages!
- 1 box of graham crackers
- 1 pint of heavy cream
- 3/4-1 cup chocolate sauce
- In a large bowl, or the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on high speed until stiff peaks form, about 5 minutes. Fold in 3/4 cup of the chocolate sauce. Taste, and add more chocolate sauce if desired.
- With one graham cracker at a time (don't break the crackers in half, leave them as a sheet!), spread enough of the whipped cream to cover the cracker. Place another graham cracker on top of the "frosted" cracker and repeat the process. Stand the crackers up on their long side edge on a large platter. Repeat until all the crackers are gone, making sure to leave enough whipped cream to frost the outside. With the remaining chocolate whipped cream, frost the top and sides of the crackers. Cover with plastic wrap and refrigerate for at least 2 hours before serving. To slice, cut into pieces in the opposite direction of the graham cracker layers (you want to be able to see the cracker layers). The cake will last several days in the refrigerator.
I grew up with this same Graham Cracker Cake. I grew up in Maine and my Grandmother used to make this every Christmas and Thanksgiving. It was a family favorite and did not last long. We used Hershey Syrup (1 cup). I just made one for a work function and will be eating it later.
I love this! It’s such an easy, but fun/different cake to make. Always a hit! 🙂