This S’mores cake packs all the flavors of a classic s’more into a delicious cake. It starts with a graham cracker crust, followed by a layer of chocolate cake. Then it’s filled with vanilla bean marshmallow and topped with a rich chocolate ganache and extra marshmallows.
S’MORES CAKE FAQ:
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, you can use milk chocolate for a milder flavor.
How long should the cake cool before applying the marshmallow cream?
Let the cake cool completely before adding the marshmallow cream to get the best texture.
Can I use a different flavor extract in the marshmallow cream?
Absolutely! Feel free to try different extracts for a unique flavor.
Can I make the cake in a different size or shape?
While this recipe is designed for 6″ cake pans, you can use 8″ cake pans for two layers. Just adjust the baking time accordingly.
S’mores Cake
Ingredients
#### Chocolate Ganache:
- – 5 oz dark chocolate
- – 3/4 cup heavy cream
- – 3/4 cup sugar
- – 5 tablespoons softened butter
- – 1/2 teaspoon salt
- – 1/2 teaspoon vanilla extract
#### Crust:
- – 1 1/2 sticks butter melted
- – 2 1/2 cups graham cracker crumbs about 15 sheets
- – 1/4 cup sugar
- – 1/2 teaspoon salt
#### Chocolate Cake:
- – 1 3/4 cups all-purpose flour
- – 2 cups sugar
- – 3/4 cup cocoa powder
- – 2 teaspoons baking soda
- – 1 teaspoon baking powder
- – 1 teaspoon salt
- – 2 eggs
- – 2 teaspoons vanilla extract
- – 1 cup buttermilk
- – 1/2 cup canola or vegetable oil
- – 1 cup hot coffee
#### Marshmallow Cream:
- – 2 egg whites
- – 1/2 cup sugar
- – 1/4 teaspoon cream of tartar
- – 1 teaspoon vanilla extract or 1 tablespoon vanilla bean paste
- – Marshmallows for topping
Instructions
#### Crust:
- Preheat the oven to 350°F.
- Crush about 2 packages of graham crackers in a food processor or with a rolling pin until fine.
- Measure out 2 1/2 cups of crumbs and mix with melted butter, sugar, and salt until well combined.
- Press the mixture firmly into the bottom of your cake pans to form a compact layer.
- Bake for 10 minutes or until slightly golden. Set aside to cool.
#### Cake:
- In a bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add the vanilla, eggs, buttermilk, and oil, and mix until combined.
- Slowly stir in the hot coffee until the batter is smooth and thin.
- Pour the batter into 3 greased and floured 6″ pans or 2″ pans.
- Bake at 350°F for about 25 minutes, until a toothpick comes out clean. Let cool.
#### Ganache:
- Place chocolate, butter, salt, and vanilla in a bowl.
- In a small pan, heat cream and sugar over medium heat until hot but not boiling.
- Pour the hot cream mixture over the chocolate and let sit for 1 minute, then stir until smooth.
- Chill in the fridge until cool but not hard.
#### Marshmallow Cream:
- Set up a double boiler with a bowl over a pan of about 1 inch of simmering water.
- Add egg whites, sugar, and cream of tartar to the bowl. Stir constantly over low heat until the sugar dissolves and the mixture is warm.
- Remove from heat, add vanilla, and whip on high until stiff peaks form and the mixture is glossy.
#### Assembly:
- Place a cake layer with graham cracker crust on the bottom.
- Pipe a ring of ganache around the edge and fill the center with marshmallow cream.
- Repeat with the second layer.
- Cover the entire cake with chocolate ganache.
- Optionally, top with marshmallows and toast them for extra decoration.