Name: Smores Chocolate Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: PT-491239H47M25S
Cuisine: American
Ingredients: 2 cups (260g) flour; 2 cups (414g) sugar; 3/4 cup (85g) natural unsweetened cocoa powder; 2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup (240ml) milk; 1 cup (240ml) vegetable oil; 1 1/2 tsp vanilla extract; 1 cup (240ml) hot water; 3/4 cup (100g) graham cracker crumbs (about 6 full sheet graham crackers); 1 1/2 tbsp (20g) sugar; 1/4 cup (56g) unsalted butter, melted; 1 3/4 cups (392g) unsalted butter, room temperature; 3 1/4 cups marshmallow fluff; 6 cups (690g) powdered sugar; 1 1/2 cups mini marshmallows; 9 oz (1 1/2 cups) semi-sweet chocolate chips; 3/4 cup (180ml) heavy whipping cream; 3/4 cup (168g) unsalted butter, room temperature; 3 cups (345g) powdered sugar; 1 tsp vanilla extract; 1 tbsp milk or cream

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Introduction

This S’mores Chocolate Cake brings the nostalgic flavors of campfire treats into a rich, moist layered dessert. With layers of chocolate cake, toasted marshmallow frosting, graham cracker crunchies, and chocolate ganache, it’s an indulgent treat that’s perfect for any celebration.

The image shows a tall, round cake with smooth white frosting. On the side near the bottom, there is a thick layer of golden-brown crumbs wrapped around the cake. Above the crumbs, the white frosting is topped with a drizzle of dark chocolate that drips down in thin lines from the top edge. The top of the cake is covered with a layer of small toasted marshmallows with a light brown, slightly burnt color. The cake sits on a simple white cake stand, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla extract (divided)
1 cup (240ml) hot water
3/4 cup (100g) graham cracker crumbs (about 6 full sheet graham crackers)
1 1/2 tbsp (20g) sugar
1/4 cup (56g) unsalted butter, melted
1 3/4 cups (392g) unsalted butter, room temperature
3 1/4 cups marshmallow fluff*
6 cups (690g) powdered sugar (divided)
1 1/2 cups mini marshmallows
9 oz (1 1/2 cups) semi-sweet chocolate chips
3/4 cup (180ml) heavy whipping cream
3/4 cup (168g) unsalted butter, room temperature
1 tbsp milk or cream

Instructions

Step 1: Preheat the oven to 300°F (148°C). Prepare three 8-inch cake pans by placing parchment paper circles in the bottom and greasing the sides.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Step 3: Add the eggs, milk, and vegetable oil to the dry ingredients. Mix until well combined.
Step 4: Stir vanilla extract into the hot water, then add this to the batter. Mix well—the batter will be very thin.
Step 5: Divide the batter evenly among the prepared pans and bake for 30-33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Let the cakes cool in the pans for about 5 minutes, then transfer to wire racks to cool completely.
Step 7: Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone mat. In a bowl, combine graham cracker crumbs, sugar, and melted butter; stir until combined. Spread evenly on the cookie sheet.
Step 8: Bake the graham cracker crumbs for 8-10 minutes, then allow to cool completely.
Step 9: For the toasted marshmallow frosting, toast the mini marshmallows under the broiler for about 1 minute until golden. Set aside to cool.
Step 10: In a large bowl, beat 1 3/4 cups unsalted butter until smooth. Add marshmallow fluff and mix well.
Step 11: Gradually add half the powdered sugar, mixing until smooth, then add the rest and beat again.
Step 12: Break apart the cooled toasted marshmallows if sticky, then fold them into the frosting mixture. Set aside.
Step 13: To make the chocolate ganache, place the chocolate chips in a bowl. Heat the heavy cream until it just begins to boil, then pour over the chocolate. Let sit 3-5 minutes, then whisk until smooth.
Step 14: Prepare the vanilla frosting by beating 3/4 cup unsalted butter until smooth. Add half the powdered sugar and beat. Mix in 1 1/2 tsp vanilla extract and 1 tbsp milk or cream, then add the remaining powdered sugar and beat until smooth.
Step 15: Using a serrated knife, level the cake layers by trimming off the domed tops for even stacking.
Step 16: Place the first cake layer on a plate or cake board. Pipe a dam of vanilla frosting around the edge to keep fillings in place.
Step 17: Spread about 6 tablespoons of chocolate ganache evenly over the layer, followed by 1 cup of toasted marshmallow frosting.
Step 18: Sprinkle 1/2 cup of graham cracker crunchies evenly over the frosting.
Step 19: Repeat the layering process with the second cake layer, vanilla frosting dam, ganache, marshmallow frosting, and graham cracker crunchies.
Step 20: Add the final cake layer on top. Refrigerate the cake for about 30 minutes to stabilize.
Step 21: Frost the outside of the cake with the remaining marshmallow frosting, smoothing it evenly.
Step 22: Press the remaining graham cracker crunchies onto the bottom edge of the cake.
Step 23: Gently reheat the chocolate ganache if needed, then drip it over the cake edges for decoration.
Step 24: Add mini marshmallows on top and use a kitchen torch to toast them for a finishing touch.
Step 25: Refrigerate the cake until ready to serve. Let it sit at room temperature for a little before serving for best flavor.

Tips & Variations

To level cakes easily, use a serrated knife and a steady hand or a cake leveler tool for even layers.
For extra marshmallow flavor, incorporate toasted marshmallow fluff into the middle frosting layers.
Use dark chocolate chips for a richer ganache or milk chocolate for a sweeter finish.
To make the cake vegetarian, ensure marshmallow fluff and mini marshmallows are gelatin-free.

Storage

Store the finished cake in an airtight container in the refrigerator for up to 3-4 days. Before serving, let the cake sit at room temperature for 30 minutes to soften slightly. Leftovers can be covered tightly and kept chilled to maintain freshness.

How to Serve

The image shows a tall, round cake with smooth white frosting. The cake has two main layers inside, covered completely with the white frosting. On the top, there is a thick layer of small, toasted marshmallows creating a soft, golden brown texture. Dark chocolate drizzle runs down the sides in uneven lines from the top edge. Around the base of the cake, there is a crumb layer in a golden brown color, looking like crushed graham crackers. The cake sits on a white cake stand with a wooden base, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frostings a day in advance. Assemble and frost the cake shortly before serving for the best texture and presentation.

Can I freeze the S’mores Chocolate Cake?

This cake can be frozen after assembly. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.