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S’mores Chocolate Cake

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Indulge in the delightful flavors of childhood with this S’mores Chocolate Cake. Each slice combines moist chocolate cake with sweet marshmallow frosting, crunchy graham cracker crumbles, and rich chocolate ganache.

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

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Mix thoroughly.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
  4. Stir in the hot water carefully. Note that the batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pans.
  6. For the graham cracker crunch, mix together the graham cracker crumbs, 1 1/2 tablespoons of granulated sugar, and melted butter. Spread the mixture onto a baking sheet and bake at 350°F for 10-12 minutes. Let it cool completely before using.
  7. For the toasted marshmallow frosting, beat the unsalted butter until creamy. Mix in the marshmallow fluff and gradually add powdered sugar until smooth. If needed, adjust the consistency with a little milk.
  8. For the chocolate ganache, heat the heavy cream in a saucepan until simmering, then pour it over the chocolate chips. Let it sit for 5 minutes, then stir until smooth.
  9. For the vanilla frosting, beat the unsalted butter until smooth. Gradually mix in the powdered sugar, vanilla extract, and milk, whipping until fluffy.
  10. To assemble the cake, place one layer on a serving plate. Spread a generous layer of marshmallow frosting, sprinkle with graham cracker crunch, and add mini marshmallows. Top with the second layer.
  11. Pour the ganache over the cake, allowing it to drip down the sides. Use the vanilla frosting to pipe along the edges and top of the cake, finishing with a sprinkle of more mini marshmallows and graham cracker crunch.

Notes

Ensure that all ingredients are at room temperature for best mixing. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: s'mores, chocolate cake, dessert, birthday cake, celebration

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