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S’mores Chocolate Cake

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A delightful twist on the classic campfire treat, this S’mores Chocolate Cake features rich chocolate layers, toasted marshmallow frosting, and a crunchy graham cracker crust.

  • Author: daniel-kim
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 65
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup hot water
  • 3/4 cup graham cracker crumbs
  • 1 1/2 tbsp granulated sugar (for crumbs)
  • 1/4 cup unsalted butter, melted
  • 1 3/4 cups unsalted butter (for frosting)
  • 3 1/4 cups marshmallow fluff
  • 6 cups powdered sugar (for frosting)
  • 1 1/2 cups mini marshmallows
  • 9 oz semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream (for ganache)
  • 3/4 cup unsalted butter (for vanilla frosting)
  • 3 cups powdered sugar (for vanilla frosting)
  • 1 tsp vanilla extract (for vanilla frosting)
  • 1 tbsp milk or cream (for vanilla frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Mix thoroughly to ensure even distribution.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
  4. Carefully stir in the hot water into the batter. It will be thin, but that is perfectly fine.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
  6. For the graham cracker crunchies, mix the graham cracker crumbs, 1 1/2 tbsp granulated sugar, and melted butter in a bowl. Spread this mixture onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden. Let cool completely.
  7. To prepare the toasted marshmallow frosting, beat the room temperature butter in a large bowl until creamy. Gradually add the marshmallow fluff and mix until smooth.
  8. Slowly add the powdered sugar to the butter and fluff mixture, combining until smooth. If it’s too thick, add a tablespoon of milk or cream to adjust the consistency.
  9. For the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chocolate chips in a bowl, let sit for 5 minutes, then stir until smooth.
  10. To make the vanilla frosting, beat the room temperature butter until creamy. Gradually incorporate the powdered sugar, vanilla extract, and milk or cream. Whip until fluffy and smooth.
  11. To assemble the cake, place one layer of the chocolate cake on a serving plate. Spread a layer of toasted marshmallow frosting on top, followed by a sprinkle of graham cracker crunchies and some mini marshmallows. Place the second cake layer on top.
  12. Pour the chocolate ganache over the top of the cake, allowing it to drape down the sides. Finish with the vanilla frosting around the edges and on top. Decorate with more mini marshmallows and graham cracker crunchies as desired.

Notes

Allow the cakes to cool completely before frosting. For cleaner slices, use a hot knife.

Nutrition

Find it online: https://daytasty.com/smores-chocolate-cake/