S’mores Chocolate Cake

If you’re looking for a decadent dessert that combines childhood nostalgia with rich, chocolatey goodness, this S’mores Chocolate Cake is just the ticket. Imagine layers of moist chocolate cake infused with graham cracker crunch, topped with creamy marshmallow frosting and silky chocolate ganache. Every bite delivers a delightful burst of flavor, featuring a harmonious medley of textures from the fluffy frosting to the slight crunch of baked graham crackers. This cake is perfect for birthdays, summer gatherings, or simply when you want to treat yourself. The aroma wafting through your kitchen will draw everyone in, making it an irresistible addition to any occasion.

Ingredients

2 cups all-purpose flour: This gives the cake structure.
2 cups granulated sugar: Adds sweetness and moisture.
3/4 cup natural unsweetened cocoa powder: Provides deep chocolate flavor.
2 tsp baking soda: Helps the cake rise for a light texture.
1 tsp salt: Balances the sweetness.
2 large eggs: Binds the ingredients together.
1 cup milk: Moistens the cake.
1 cup vegetable oil: Keeps the cake tender and moist.
1 1/2 tsp vanilla extract: Enhances the overall flavor.
1 cup hot water: Creates a thinner batter for a moist cake.
3/4 cup graham cracker crumbs: Adds a delightful crunch.
1 1/2 tbsp granulated sugar (for crumbs): Sweetens the graham cracker mixture.
1/4 cup unsalted butter, melted: Binds the graham cracker crumbs.
1 3/4 cups unsalted butter (for frosting): Creates a rich, creamy frosting.
3 1/4 cups marshmallow fluff: Adds lightness and sweetness to the frosting.
6 cups powdered sugar (for frosting): Sweetens and thickens the frosting.
1 1/2 cups mini marshmallows: For a fun, chewy topping.
9 oz semi-sweet chocolate chips: Forms the ganache for a rich finish.
3/4 cup heavy whipping cream (for ganache): Provides the silky texture of the ganache.
3/4 cup unsalted butter (for vanilla frosting): Rich base for additional frosting.
3 cups powdered sugar (for vanilla frosting): Sweetens and thickens the vanilla frosting.
1 tsp vanilla extract (for vanilla frosting): Enhances the flavor of the frosting.
1 tbsp milk or cream (for vanilla frosting): Helps achieve a smooth consistency.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix thoroughly to incorporate.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
Carefully stir in the hot water. Note that the batter will be thin, which is normal.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.
To make graham cracker crunchies, mix the graham cracker crumbs, 1 1/2 tablespoons of sugar, and melted butter in a bowl. Spread the mixture on a baking sheet and bake at 350°F for 10-12 minutes until golden. Let cool.
For the marshmallow frosting, beat the unsalted butter until creamy. Gradually add the marshmallow fluff and powdered sugar until combined and fluffy.
To prepare the ganache, heat the heavy cream until it simmers. Pour the hot cream over the chocolate chips and let it sit for 5 minutes, then stir until smooth.
For the vanilla frosting, beat the unsalted butter until creamy. Add the powdered sugar, vanilla extract, and milk, continuing to mix until smooth.
Assemble the cake: Place one layer on a serving plate, spread a generous layer of marshmallow frosting over the top, sprinkle with graham cracker crunchies and mini marshmallows, then add the second layer.
Pour the chocolate ganache over the top of the cake, allowing it to drip slightly down the sides. Finish with vanilla frosting and additional decorations as desired.

Recipe Details

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12-16 slices
Calories: Approximately 550 calories per slice

Tips, Storage & Variations

Tips: Ensure your ingredients are at room temperature for better mixing. Be careful not to overmix the batter once you add the wet ingredients to keep the cake light and fluffy.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate, and it will stay fresh for up to a week.
Freezing: The cake layers can be wrapped in plastic wrap and frozen for up to 3 months before frosting. Thaw in the refrigerator before decorating.
Variations: Add peanut butter to the frosting for a nutty twist or use dark chocolate chips in the ganache for a richer flavor.

FAQ

1. Can I make this cake without eggs?
Yes, you can use egg substitutes like flaxseed meal or applesauce to replace eggs in this recipe.

2. How can I make the cake gluten-free?
Substituting all-purpose flour with a gluten-free flour blend should work for this recipe.

3. Can I make this cake ahead of time?
Absolutely! You can prepare the cake layers a day in advance and frost them just before serving.

4. How should I store leftover cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

5. Can I use regular marshmallows instead of marshmallow fluff?
Yes, but you will need to melt them and mix with butter and sugar to achieve a fluffy frosting consistency.

6. What if I want a different flavor of frosting?
You can easily change the frosting flavor by adding cocoa powder for chocolate or fruit purees for a fruity twist.

Conclusion

This S’mores Chocolate Cake is an adventure of taste and texture that everyone will love. We hope you try your hand at this delightful recipe, and we would love for you to share your experience with family and friends. Enjoy the cozy flavors of nostalgia while creating new memories with this delicious treat. Happy baking!

S’mores Chocolate Cake

Print Recipe

A decadent dessert that combines rich chocolatey goodness with childhood nostalgia, featuring layers of moist chocolate cake, creamy marshmallow frosting, and silky chocolate ganache.

Author: amanda-lewis
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Yield: 12-16 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

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix thoroughly to incorporate.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
Carefully stir in the hot water. Note that the batter will be thin, which is normal.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.
To make graham cracker crunchies, mix the graham cracker crumbs, 1 1/2 tablespoons of sugar, and melted butter in a bowl. Spread the mixture on a baking sheet and bake at 350°F for 10-12 minutes until golden. Let cool.
For the marshmallow frosting, beat the unsalted butter until creamy. Gradually add the marshmallow fluff and powdered sugar until combined and fluffy.
To prepare the ganache, heat the heavy cream until it simmers. Pour the hot cream over the chocolate chips and let it sit for 5 minutes, then stir until smooth.
For the vanilla frosting, beat the unsalted butter until creamy. Add the powdered sugar, vanilla extract, and milk, continuing to mix until smooth.
Assemble the cake: Place one layer on a serving plate, spread a generous layer of marshmallow frosting over the top, sprinkle with graham cracker crunchies and mini marshmallows, then add the second layer.
Pour the chocolate ganache over the top of the cake, allowing it to drip slightly down the sides. Finish with vanilla frosting and additional decorations as desired.