S’mores Chocolate Cake

Name: S'mores Chocolate Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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)

Indulge your senses with this delightful S’mores Chocolate Cake that perfectly intertwines the rich flavors of chocolate, the crunch of graham crackers, and the sweetness of marshmallows. Imagine layers of moist chocolate cake cradled between fluffy marshmallow frosting and a luscious ganache, all decorated with crispy graham cracker crumbs and mini marshmallows. This cake is a celebration on a plate, ideal for birthday parties, summer barbecues, or any occasion that calls for a touch of nostalgia. The aroma of chocolate wafting through your kitchen combined with the warmth of melted marshmallows is simply irresistible. Each slice promises a delightful journey back to your favorite campfire memories, making it a truly heartfelt dessert.

Ingredients

2 cups all-purpose flour: Provides structure to the cake.
2 cups granulated sugar: Adds sweetness and moisture.
3/4 cup natural unsweetened cocoa powder: Infuses a rich chocolate flavor.
2 tsp baking soda: Acts as a leavening agent for a soft, fluffy cake.
1 tsp salt: Enhances overall flavor balance.
2 large eggs: Binds ingredients and adds richness.
1 cup milk: Keeps the cake moist and tender.
1 cup vegetable oil: Contributes to moisture and a light texture.
1 1/2 tsp vanilla extract: Adds warmth and depth of flavor.
1 cup hot water: Creates a rich, smooth batter.
3/4 cup graham cracker crumbs: Adds a delightful, crunchy texture.
1 1/2 tbsp granulated sugar (for crumbs): Sweetens the graham cracker mixture.
1/4 cup unsalted butter, melted: Binds the crumbs for the topping.
1 3/4 cups unsalted butter (for frosting): Forms the creamy base of the frosting.
3 1/4 cups marshmallow fluff: Adds a sweet, airy texture to the frosting.
6 cups powdered sugar (for frosting): Sweetens and thickens the frosting.
1 1/2 cups mini marshmallows: Provides extra sweetness and charm.
9 oz semi-sweet chocolate chips: Comprises the rich chocolate ganache.
3/4 cup heavy whipping cream (for ganache): Ensures a velvety chocolate topping.
3/4 cup unsalted butter (for vanilla frosting): Adds creaminess to the vanilla flavor.
3 cups powdered sugar (for vanilla frosting): Sweetens the vanilla frosting.
1 tsp vanilla extract (for vanilla frosting): Enhances the flavor of the frosting.
1 tbsp milk or cream (for vanilla frosting): Adjusts the consistency of the frosting.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, and salt. Mix thoroughly to ensure even distribution of dry ingredients.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
Gradually stir in the hot water into the batter until fully incorporated. This will create a runny batter.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let them cool completely.
For the graham cracker crunch, mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Spread the mixture onto a baking sheet and bake at 350°F for 10-12 minutes until golden. Let cool completely.
For the marshmallow frosting, beat the butter in a mixing bowl until creamy. Gradually add the marshmallow fluff and powdered sugar, mixing until smooth and fluffy.
To prepare the ganache, heat the heavy cream in a saucepan until it simmers. Pour it over the chocolate chips in a bowl and stir until smooth and glossy.
For the vanilla frosting, beat the unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, whipping until the mixture is fluffy.
To assemble, place one layer of the cake on a serving plate. Spread a generous layer of marshmallow frosting on top, then sprinkle with graham cracker crunch and mini marshmallows. Place the second cake layer on top.
Pour the ganache over the assembled cake, letting it drip down the sides. Finish with a swirl of vanilla frosting and any additional decorations you desire, such as more mini marshmallows or graham cracker crumbs.

Recipe Details

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 12-14 servings
Calories: Approximately 640 per slice

Tips, Storage & Variations

Tip: Ensure all ingredients are at room temperature for the best mixing.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before decorating.
Variations: Try using flavored extracts like almond or peppermint for a unique twist. You can also swap mini marshmallows for crushed chocolate or nuts for added texture.

FAQ

Can I make this cake in advance?
Yes, you can bake the cake layers one day in advance and store them covered at room temperature.
Can I substitute the butter in the frosting?
You can use margarine, but it may alter the flavor and texture slightly.
How do I store the leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
Can I use a different frosting?
Yes, any frosting of your choice can be used instead of marshmallow frosting.
What if I don’t have heavy cream?
You can use whole milk as a substitute, but the ganache may not be as rich.
Is this cake suitable for kids?
Absolutely! This cake is kid-friendly and perfect for celebrations.

Conclusion

We hope this S’mores Chocolate Cake recipe inspires you to create something truly special in your kitchen. It’s a delightful blend of flavors and textures that is sure to bring joy to any gathering. Don’t hesitate to share your results and experience with friends and family. Baking this cake is not just about the dessert; it’s about making wonderful memories. Happy baking!

S’mores Chocolate Cake

Print Recipe

Indulge in this delightful S’mores Chocolate Cake, a perfect blend of rich chocolate, crunchy graham crackers, and sweet marshmallows, ideal for any celebration.

Author: hannah-reed
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 80 minutes
Yield: 12 servings 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

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine flour, granulated sugar, cocoa powder, baking soda, and salt. Mix well.
Add eggs, milk, vegetable oil, and vanilla extract. Beat for about 2 minutes until smooth.
Gradually stir in hot water until fully incorporated.
Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
For the graham cracker crunch, mix graham cracker crumbs, granulated sugar, and melted butter. Spread onto a baking sheet and bake for 10-12 minutes until golden. Let cool.
For marshmallow frosting, beat butter until creamy. Gradually add marshmallow fluff and powdered sugar, mixing until smooth.
To prepare the ganache, heat cream until simmering. Pour over chocolate chips and stir until smooth.
For vanilla frosting, beat butter until creamy, then add powdered sugar, vanilla extract, and milk, whipping until fluffy.
To assemble, place one cake layer on a plate. Spread marshmallow frosting, then sprinkle with graham cracker crunch and mini marshmallows. Place the second layer on top.
Pour ganache over the cake and finish with vanilla frosting and decorations.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. The cake can be frozen for up to 3 months.