This S’mores Cake is super moist, chocolatey cake oozing with marshmallow creme filling and chocolate ganache frosting. The crowning glory is graham cracker crumble and charred marshmallows. No campfire required.
I warned you a couple of weeks ago that a S’mores cake was on the horizon. Well, here it is. I have my son to thank for this discovery. I asked him what he wanted for his birthday cake a few weeks ago and he Googled this. It looked completely doable, but then we decided on the Strawberries and Cream Red Velvet Cake. We knew that we would have another celebration with the other side of the family soon, and that this cake would have it’s day. It sure did, and it was unbelievably good! 😀
Have I told you yet that this cake is easy? It is! It’s a one bowl chocolate cake that comes together in minutes. It’s SO moist and chocolatey, and it has coffee in it to give it even more flavor. It’s sinfully good. 🙂
You may have noticed all of that marshmallow creme oozing down the sides. It does look like a hot mess, and I assure you that it’s completely my fault. I wasn’t looking at the recipe and I added an entire 7 ounce jar of marshmallow creme in between the layers. The stuff would not stop oozing out! I had to scrape it off the bottom of the cake stand until it finally stopped. Come to find out, I only needed 1/3 of the jar of marshmallow creme. Next time. 😉 Sprinkle plenty of graham cracker crumble over the marshmallow creme, because just having it on top is not enough!
Chocolate ganache is my frosting of choice because it’s so rich, chocolatey, elegant, and EASY. Pour it over the cake and watch it ooze over the sides. Of course there had to be more graham cracker crumble on top for texture and crunch, but the charred marshmallows are my favorite. It’s not a s’more without charred marshmallows, so I snipped jumbo marshmallows in half and broiled them in the oven for 1 minute. Voila! Perfection. Be sure to broil extra for your snacking pleasure. This cake is the best way to enjoy a s’more. Who needs a campfire? 😉
- ¾ cup unsweetened cocoa powder
- 1½ cups all purpose flour
- 1½ cups granulated sugar
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup low fat buttermilk, room temperature
- ¾ cup brewed coffee, cooled (I used French roast)
- 3 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- pinch of salt
- 4 tablespoons unsalted butter, melted
- 1 cup semi-sweet miniature chocolate chips or finely chopped chocolate
- ½ cup heavy cream
- ⅓ of a 7 ounce jar of marshmallow creme, for filling
- 9 jumbo marshmallows cut in half with kitchen shears or scissors
- Preheat the oven to 350 degrees. Grease (2) 9" cake pans with butter and dust with cocoa powder. Set aside.
- In a large bowl, sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk to combine. Add the eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth, about 2-3 minutes. Divide the batter evenly between pans, and bake on the middle rack of the oven 25-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove the cake from pans and continue to cool completely on the wire rack. While the cake cools, prepare the graham cracker crumble and ganache.
- Reduce the oven temperature to 325 degree. In a small bowl, combine the graham cracker crumbs, sugar, pinch of salt, and melted butter until moistened. Place on a rimmed baking sheet and bake for 8-10 minutes, until golden and fragrant. Set aside to cool.
- Place the chocolate chips and heavy cream in a heatproof bowl over a pot of gently simmering water to create your double boiler. The water in the pot should not touch the bottom of the heatproof bowl. Stir constantly until the chocolate is melted and the ganache is smooth and emulsified. Remove from heat to cool. Do not allow to cool completely as it needs to be pourable.
- Place the bottom layer of the cake on a cake stand or serving plate. Spread the marshmallow cream evenly over the top of the cake to about an inch from each side. Sprinkle half of the graham cracker crumbs over the top. Place the second cake over the top and pour the chocolate ganache over it, spreading it out to the sides so that it oozes over a bit. Sprinkle the top of the cake with the remaining graham cracker crumble.
- Place the jumbo marshmallow halves cut side down on a foil lined baking sheet. Broil for 1 minute or until nice and charred on top. Keep a close on eye on them so they don't burn. Using a small metal spatula, remove the marshmallows from the baking sheet and place along the edges of the top of the cake. Serve as soon as possible for best results, but it's still great if you have to wait a bit!
The marshmallow creme may be microwaved for 10 seconds to make spreading easier.
For best results, serve cake immediately.
S'mores cake idea adapted from Food Network's S'mores Cake.
Cake recipe adapted from Martha Stewart's One Bowl Chocolate Cake.