Description
This S’mores Chocolate Cake combines layers of rich, decadent chocolate cake with gooey marshmallow filling and a graham cracker crust. Topped with melted chocolate and toasted marshmallows, this dessert brings the beloved campfire treat to life in cake form! #SmoresCake #ChocolateCake #S’moresDessert #GooeyChocolate #CampfireSweets #S’moresLovers #DecadentCake
Ingredients
Scale
For the graham cracker crust:
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Sugar
- 1/2 cup Butter (melted)
For the chocolate cake:
- 1 3/4 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Cocoa powder
- 1 cup Granulated sugar
- 1/2 cup Brown sugar (packed)
- 1/2 cup Buttermilk (or whole milk)
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 cup Boiling water
For the marshmallow filling:
- 1 1/2 cups Marshmallow fluff (or marshmallow cream)
- 1/2 cup Powdered sugar
- 1/2 cup Heavy cream
- 1/2 tsp Vanilla extract
For the chocolate topping:
- 1 cup Semi-sweet chocolate chips
- 1/4 cup Heavy cream
- Mini marshmallows (for topping)
- Crushed graham crackers (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the graham cracker crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared cake pans to form a crust. Bake for 8-10 minutes, until lightly golden. Remove from the oven and set aside to cool.
- Make the chocolate cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined. Slowly add the boiling water, mixing until the batter is smooth (the batter will be thin). Divide the batter evenly between the two pans.
- Bake the cake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the marshmallow filling: In a medium bowl, beat together the marshmallow fluff, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
- Assemble the cake: Once the cakes have cooled, place one cake layer on a serving platter. Spread a generous layer of marshmallow filling on top. Place the second cake layer on top and gently press down.
- Make the chocolate topping: In a microwave-safe bowl, heat the chocolate chips and heavy cream together in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Pour the melted chocolate over the top of the cake, spreading it evenly over the marshmallow filling.
- Top with marshmallows: Add mini marshmallows to the top of the cake. For a toasted look, use a kitchen torch to lightly brown the marshmallows, or place the cake under the broiler for 1-2 minutes, keeping a close eye on it.
- Garnish: Sprinkle crushed graham crackers over the top for an extra crunch and flavor.
- Serve: Allow the cake to set for 10-15 minutes before slicing and serving.
Notes
- For extra flavor, you can toast the graham cracker crust before baking the cake layers.
- If you don’t have a kitchen torch, broiling the marshmallows for a minute is a great alternative.
- This cake can be stored in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 439 kcal
- Sugar: 43g
- Sodium: 250 mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg