Smores Chocolate Cake
Ingredients
- 2 cups flour
260g
- 2 cups sugar
414g
- 3/4 cup natural unsweetened cocoa powder
85g
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
240ml
- 1 cup vegetable oil
240ml
- 1 1/2 tsp vanilla
- 1 cup hot water
240ml
- 3/4 cups graham cracker crumbs
100g
- 1 1/2 tbsp sugar
20g
- 1/4 cup unsalted butter
melted, 56g
- 1 3/4 cups unsalted butter
room temperature, 392g
- 3 1/4 cups marshmallow fluff*
- 6 cups powdered sugar
690
- 1 1/2 cups mini marshmallows
- 9 oz semi-sweet chocolate chips
1 1/2 cups
- 3/4 cup heavy whipping cream
180ml
- 3/4 cup unsalted butter
room temperature, 168g
- 3 cups powdered sugar
345g
- 1 tsp vanilla extract
- 1 tbsp milk or cream
Directions
- 1
To make the chocolate cake:
- 2
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
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2. Add all dry ingredients to a large bowl and whisk together.
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3. Add eggs, milk and vegetable oil to the dry ingredients and mix well.
- 5
4. Add vanilla to boiling water and add to mixture. Mix well. The batter will be very thin.
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5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
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6. Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
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To make the graham cracker crunchies:
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7. When the cakes are cooled and you’re ready to build the cake, preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
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8. Combine the graham cracker crumbs, sugar and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
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9. Bake for 8-10 minutes, then allow to cool. Set aside.
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To make the toasted marshmallow frosting:
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10. To make the frosting, toast the marshmallows under the broiler for about 1 minute, or until toasted. Remove from the oven and set aside to allow them to cool completely.
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11. Add the butter to a large mixer bowl and beat until smooth.
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12. Add the marshmallow fluff to the butter and beat until well combined.
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13. Add about half of the powdered sugar to the butter mixture and mix until well combined and smooth.
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14. Add the remaining powdered sugar and mix until well combined and smooth.
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15. Add the cooled toasted marshmallows and mix until well combined. If the marshmallows are quite sticky, break them apart into smaller pieces before adding them to the frosting. Set aside.
- 19
To make the chocolate ganache:
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16. Add the chocolate chips to a medium sized bowl.
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17. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
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18. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside.
- 23
To make the vanilla frosting:
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19. Add the butter to a large mixer bowl and beat until smooth.
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20. Add about half of the powdered sugar and mix until well combined and smooth.
- 26
21. Add the vanilla extract and cream and mix until well combined.
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22. Add the remaining powdered sugar and mix until well combined and smooth.
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To build the cake:
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23. Remove cake domes from the tops of the cake with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
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24. Place the first layer of cake on a cake plate or cardboard cake circle. Pipe a dam of vanilla frosting around the outer edge of the cake. This dam will help keep all of the filling in place so that nothing seeps out or doesn’t stay in place.
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25. Add about 6 tablespoons of chocolate ganache to the top of the cake and spread it into an even layer.
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26. Add one cup of marshmallow frosting to the top of the ganache and spread into an even layer.
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27. Add 1/2 a cup of graham cracker crunchies to the top of the frosting and spread evenly.
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28. Add the second layer of cake, another dam of vanilla frosting, then another layer of ganache, marshmallow frosting and graham cracker crunchies.
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29. Top the cake with the final layer of chocolate cake. Refrigerate the cake for about 30 minutes or so to make sure everything is stable.
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30. Use the remainder of the marshmallow frosting to frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
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31. Press the remaining graham cracker crunchies into the bottom part of the cake.
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32. Use the remainder of the chocolate ganache to add the chocolate drip to the cake. See my tutorial for how to make a chocolate drip cake. It will have cooled off by now, so you’ll want to carefully heat it back up in the microwave.
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33. Add some mini marshmallows to the top of the cake and use a kitchen torch to toast them.
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34. Refrigerate cake until ready to serve. Cake is best when stored in an air tight container. Serve cool, but not cold and finish leftovers within 3-4 days.
Smores Chocolate Cake
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About this Recipe
Craving the nostalgic taste of s'mores but in an indulgent, shareable dessert? This S'mores Chocolate Cake delivers the classic campfire treat in a show-stopping form, perfect for any celebration.
What makes this cake so special is its incredible layering of textures and flavors. You'll enjoy the contrast of moist chocolate cake with the unique toasted marshmallow buttercream, a fluffy, sweet cloud that truly captures the s'mores experience. Plus, the addition of graham cracker crunchies provides an irresistible texture against the rich chocolate ganache.
Prepare for a dessert that’s a symphony of chocolate, toasted marshmallow, and buttery graham cracker. Each slice offers a bite of tender, deep chocolate cake, beautifully complemented by the light, airy, and slightly caramelized notes of the marshmallow buttercream. The surprise crunch from the graham cracker layer adds a delightful textural pop, all enveloped in a smooth, decadent chocolate ganache. It's an intensely satisfying and deeply flavorful cake that will transport you straight to a cozy campfire.
While this S'mores Chocolate Cake is perfect as is, you can personalize it to your taste. For an extra chocolatey kick, consider adding a sprinkle of mini chocolate chips to the graham cracker crunchies layer. If you're a fan of different types of chocolate, you could experiment with dark chocolate chips for the ganache to give it a more intense, less sweet finish.
This impressive S'mores Chocolate Cake is ideal for birthdays, special gatherings, or simply as an elevated weekend treat. Serve it alongside a glass of cold milk or a hot cup of coffee for the ultimate dessert experience.