Indulge in a decadent, three-layered treat that combines the flavors of s’mores and chocolate cake into one irresistible dessert! This S’mores Chocolate Cake is everything you love about the classic campfire treat, but with a rich, moist chocolate cake and a fluffy marshmallow filling. A graham cracker crust adds a delightful crunch, while a smooth chocolate ganache tops it off, creating an unforgettable dessert perfect for any occasion. Whether you’re hosting a party or simply treating yourself, this cake will undoubtedly be the star of the show.
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Marshmallow Filling:
- 1 1/2 cups marshmallow fluff
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 1/2 cups dark chocolate chips
For Topping:
- Mini marshmallows, toasted
- Crushed graham crackers
- Chocolate chunks
Preparation:
Step 1: Preheat the Oven & Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper, making sure to coat the sides with butter or non-stick spray for easy removal after baking.
Step 2: Make the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir well until the crumbs are fully coated. Divide the mixture evenly among the three cake pans and press it firmly into the bottom to create an even crust. Set aside.
Step 3: Prepare the Chocolate Cake Batter
In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the milk, vegetable oil, eggs, and vanilla extract. Using an electric mixer or whisk, beat the mixture until smooth and fully combined. Once the batter is well-mixed, carefully stir in the boiling water. The batter will be thin, but that’s okay—it ensures a moist cake.
Step 4: Bake the Cake
Pour the cake batter over the graham cracker crusts in the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely in the pans, then gently turn them out onto a wire rack to finish cooling.
Step 5: Make the Marshmallow Filling
In a large mixing bowl, beat together the marshmallow fluff, softened butter, powdered sugar, and heavy cream using an electric mixer. Beat on medium-high speed for about 3-5 minutes, or until the mixture becomes smooth, fluffy, and light. Set aside for assembly.
Step 6: Prepare the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the dark chocolate chips in a heatproof bowl. Stir gently until the chocolate has completely melted and the ganache is smooth. Let it cool slightly at room temperature to thicken up before using it on the cake.
Step 7: Assemble the Cake
Place one layer of chocolate cake on a serving plate. Spread a generous amount of marshmallow filling evenly over the cake layer. Place the second cake layer on top and repeat with another layer of marshmallow filling. Top with the final cake layer. Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides for that signature “s’mores” look.
Step 8: Garnish and Serve
To finish off the cake, top with mini marshmallows that have been lightly toasted using a kitchen torch. Sprinkle the cake with crushed graham crackers and chocolate chunks for extra texture and flavor. Slice and serve, making sure to enjoy every gooey, delicious bite.
Cooking Notes:
- Toasting Mini Marshmallows: For that perfect, golden-brown toast on the mini marshmallows, use a kitchen torch to gently brown them before adding them as a topping. This will give them that authentic s’mores flavor and appearance.
- Controlling Ganache Drips: To prevent the ganache from dripping too much, allow the cake to cool slightly before pouring it over the layers. This will give you more control over the consistency and prevent a too-runny ganache.
- Cake Cooling: Be sure to let the cake layers cool completely before assembling. If you try to assemble the cake while the layers are still warm, the marshmallow filling may melt or become too runny.
Serving Suggestions:
- Serve this cake as a stunning centerpiece for birthday parties, barbecues, or special gatherings.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich, sweet flavors.
- This cake is also great for holidays like Thanksgiving or Christmas when you’re craving something extra indulgent.
Tips:
- Make-Ahead: You can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap. This saves you time on the day you plan to serve it.
- Storage: Keep leftover cake in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate it for up to 5 days. Be sure to bring it to room temperature before serving for the best texture.
- Customization: Feel free to use milk chocolate chips instead of dark chocolate for a sweeter, more mellow ganache. You can also add chopped nuts or even caramel drizzle for added complexity.
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 30 minutes
Nutritional Information (Per Slice, Serves 10):
- Calories: 750
- Protein: 6g
- Sodium: 250mg
FAQs:
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one that is designed to be a 1:1 replacement for regular flour.
Can I use store-bought marshmallow filling?
Yes, store-bought marshmallow fluff works perfectly in this recipe. It’s a great shortcut to save time if needed.
How do I store leftovers?
Keep leftovers in an airtight container at room temperature for up to 2 days. If you refrigerate it, the marshmallow filling might firm up, so allow the cake to come back to room temperature before serving.
Conclusion:
This S’mores Chocolate Cake is the ultimate indulgence for anyone who loves the nostalgic flavors of s’mores paired with rich, moist chocolate cake. With layers of graham cracker crust, fluffy marshmallow filling, and silky chocolate ganache, this cake brings all the best elements of a classic campfire treat into a luxurious dessert form. Perfect for any celebration, this cake will have everyone coming back for seconds, so don’t be surprised if it disappears quickly!
Print
S’mores Chocolate Cake
- Total Time: 1 hour 30 minutes
Ingredients
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Marshmallow Filling:
- 1 1/2 cups marshmallow fluff
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 1/2 cups dark chocolate chips
For Topping:
- Mini marshmallows, toasted
- Crushed graham crackers
- Chocolate chunks
Instructions
Preparation:
Step 1: Preheat the Oven & Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper, making sure to coat the sides with butter or non-stick spray for easy removal after baking.
Step 2: Make the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir well until the crumbs are fully coated. Divide the mixture evenly among the three cake pans and press it firmly into the bottom to create an even crust. Set aside.
Step 3: Prepare the Chocolate Cake Batter
In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the milk, vegetable oil, eggs, and vanilla extract. Using an electric mixer or whisk, beat the mixture until smooth and fully combined. Once the batter is well-mixed, carefully stir in the boiling water. The batter will be thin, but that’s okay—it ensures a moist cake.
Step 4: Bake the Cake
Pour the cake batter over the graham cracker crusts in the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely in the pans, then gently turn them out onto a wire rack to finish cooling.
Step 5: Make the Marshmallow Filling
In a large mixing bowl, beat together the marshmallow fluff, softened butter, powdered sugar, and heavy cream using an electric mixer. Beat on medium-high speed for about 3-5 minutes, or until the mixture becomes smooth, fluffy, and light. Set aside for assembly.
Step 6: Prepare the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the dark chocolate chips in a heatproof bowl. Stir gently until the chocolate has completely melted and the ganache is smooth. Let it cool slightly at room temperature to thicken up before using it on the cake.
Step 7: Assemble the Cake
Place one layer of chocolate cake on a serving plate. Spread a generous amount of marshmallow filling evenly over the cake layer. Place the second cake layer on top and repeat with another layer of marshmallow filling. Top with the final cake layer. Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides for that signature “s’mores” look.
Step 8: Garnish and Serve
To finish off the cake, top with mini marshmallows that have been lightly toasted using a kitchen torch. Sprinkle the cake with crushed graham crackers and chocolate chunks for extra texture and flavor. Slice and serve, making sure to enjoy every gooey, delicious bite.
Notes
Cooking Notes:
- Toasting Mini Marshmallows: For that perfect, golden-brown toast on the mini marshmallows, use a kitchen torch to gently brown them before adding them as a topping. This will give them that authentic s’mores flavor and appearance.
- Controlling Ganache Drips: To prevent the ganache from dripping too much, allow the cake to cool slightly before pouring it over the layers. This will give you more control over the consistency and prevent a too-runny ganache.
- Cake Cooling: Be sure to let the cake layers cool completely before assembling. If you try to assemble the cake while the layers are still warm, the marshmallow filling may melt or become too runny.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 750
- Sodium: 250mg
- Protein: 6g