- 12 Tablespoons of unsalted butter + extra for your pans
- 6 whole graham crackers
- 2 ¼ cups of all purpose flour
- 2 tablespoons tapioca flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup Brown Swerve
- ¾ cup Swerve Granular
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 15 oz. can pumpkin puree’
- ½ cup buttermilk
- Kitchen torch
- Microwave safe bowl
- 4 Ounces bittersweet chocolate, chopped
- 12 marshmallows (we used Churro Cinnamon Smashmallows)
- 2 tablespoons unsweetened cocoa powder
- 1 cup cold heavy cream
- ½ teaspoon pure vanilla extract
- 6 large egg whites
- 1 cup Swerve, Granular
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
- Pulse the graham crackers into fine crumbs in a food processor. Add the flours, baking powder, baking soda, cinnamon and salt and pulse until well combined.
- Beat the butter and both Swerve’s in a large bowl with a mixer on medium/high speed until light and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Then beat in the vanilla. Reduce speed to low and mix in the pumpkin puree’. The better will look curdled. Beat in ½ the flour mixture, then the buttermilk followed by the rest of the flour mixture. Divide the batter evenly between the 2 cake pans. Tap the bottoms of the pans to release any bubbles of air.
- Bake the cakes until a toothpick inserted in the center comes out clean, about 40 minutes depending on how powerful your oven is. Transfer cooked cakes to a cooling rack and about 10 minutes later remove from pans and discard the parchment paper to finish cooling completely.
- While your cakes cool, make the filling: Microwave the chocolate, marshmallows, cocoa powder and ⅓ of the heavy cream in a bowl for 30 second intervals, occasionally whisking until melted and completely smooth. Stir in the vanilla. Let cool to room temp.
- Whisk the remaining ⅔ cup of heavy cream in a medium bowl until stiff peaks form. Whisk one-third of the whipped cream into the chocolate-marshmallow mixture, then gently fold in the rest with a rubber spatula. Refrigerate until firm, about 1 hour.
- Meanwhile, make the meringue: Whisk the egg whites, Swerve Granular, cream of tartar and salt in a large heatproof bowl. Place over a saucepan of simmering water ( do not let the bowl touch the water ) and cook, whisking until the mixture is warm and the Swerve dissolves, 3-4 minutes.
- Remove the bowl from the pan. Add the vanilla to the bowl and beat with a hand mixer on medium-high speed until the mixture is cool and stiff and glossy peaks form, about 12 minutes
- Using a long, serrated knife, split each cake in half horizontally to make 4 layers total. Place 1 layer of the cake on a cake stand or plate. Transfer 1 cup of meringue to a large resealable plastic bag and snip a corner. Pipe a ring of meringue on the perimeter of the cake layer to keep the filling from oozing out. Spread ⅓ of the filling inside of the ring. Repeat with 2 more layers, then top with the final layer. Cover the top and sides of the cake with the remaining meringue, using the back of a spoon to make peaks. Brown the “frosting” with a kitchen torch.
- Refrigerate the cake for at least 1 hour before serving.
Makes 16 servings.
Serving Size 1 slice
|Total Fat 20g|
|Total Saturated Fat 12g|
|Total Carbs 63g|
|Dietary Fiber 5g|
|Added Sugar 5g|
|Net Carbs: 25g|