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Smores Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 98 reviews
  • Author: Emily
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent S’mores Chocolate Cake combines rich, moist chocolate layers with toasted marshmallow frosting, crunchy graham cracker crumbs, and a luscious chocolate ganache drip. Inspired by the classic campfire treat, this cake elevates the flavors of s’mores into an irresistible dessert perfect for celebrations or any chocolate lover’s craving.

Ingredients

Scale

Chocolate Cake

  • 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
  • 1 cup (240ml) hot water

Graham Cracker Crunchies

  • 3/4 cups (100g) graham cracker crumbs (about 6 full sheet graham crackers)
  • 1 1/2 tbsp (20g) sugar
  • 1/4 cup (56g) unsalted butter, melted

Toasted Marshmallow Frosting

  • 1 3/4 cups (392g) unsalted butter, room temperature
  • 3 1/4 cups marshmallow fluff (about two 7 oz jars)
  • 6 cups (690g) powdered sugar
  • 1 1/2 cups mini marshmallows

Chocolate Ganache

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream

Vanilla Frosting

  • 3/4 cup (168g) unsalted butter, room temperature
  • 3 cups (345g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or cream

Instructions

  1. Make the chocolate cake: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 300°F (148°C). In a large bowl, whisk together all dry ingredients. Add the eggs, milk, and vegetable oil, mixing well. Stir in vanilla mixed with hot water. The batter will be thin. Divide evenly among pans and bake for 30-33 minutes or until a toothpick comes out with a few crumbs. Cool for 5 minutes before transferring to racks to cool completely.
  2. Make the graham cracker crunchies: Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone mat. Combine graham cracker crumbs, sugar, and melted butter, mixing well. Spread evenly on the cookie sheet and bake for 8-10 minutes. Let cool and set aside.
  3. Make the toasted marshmallow frosting: Toast mini marshmallows under the broiler for about 1 minute until browned; allow to cool completely. Beat butter in a large bowl until smooth. Add marshmallow fluff and beat until combined. Mix in powdered sugar in two additions until smooth. Fold in cooled toasted marshmallows, breaking them into smaller pieces if sticky. Set aside.
  4. Make the chocolate ganache: Place chocolate chips in a medium bowl. Heat heavy cream until it just boils and pour over the chocolate. Let sit 3-5 minutes, then whisk until smooth. Set aside.
  5. Make the vanilla frosting: Beat butter until smooth. Add half the powdered sugar and mix well. Add vanilla extract and milk or cream, mixing again. Add remaining powdered sugar and mix until smooth.
  6. Build the cake: Level the cake layers by removing dome tops with a serrated knife. Place first layer on a cake plate or cardboard circle. Pipe a dam of vanilla frosting around the edge to contain fillings. Spread 6 tablespoons chocolate ganache evenly on the layer, then 1 cup marshmallow frosting, followed by 1/2 cup graham cracker crunchies. Repeat with second layer: vanilla frosting dam, ganache, marshmallow frosting, and graham cracker crunchies. Place final cake layer on top and refrigerate for 30 minutes to stabilize.
  7. Finish the cake: Frost the outside with remaining marshmallow frosting for a smooth finish. Press remaining graham cracker crunchies around the bottom edge. Warm leftover ganache and drizzle a chocolate drip over the cake edges. Top with mini marshmallows and use a kitchen torch to toast them. Refrigerate the cake until serving. Store leftovers in an airtight container and consume within 3-4 days, serving cool but not cold.

Notes

  • I used almost all of two 7 oz jars of marshmallow fluff for the frosting.

Nutrition

  • Serving Size: 1 slice (approx. 1/14 of cake)
  • Calories: 520
  • Sugar: 45g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

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