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Smores Chocolate Cake

A rich and decadent chocolate cake layered with marshmallow frosting and crunchy graham cracker crumbs, embodying the nostalgic flavors of s'mores.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups 2 cups (260g) flour All-purpose flour
  • 2 cups 2 cups (414g) sugar Granulated sugar
  • 3/4 cup 3/4 cup (85g) natural unsweetened cocoa powder For intense chocolate flavor
  • 2 tsp 2 tsp baking soda Leavening agent
  • 1 tsp 1 tsp salt
  • 2 large 2 large eggs
  • 1 cup 1 cup (240ml) milk Whole milk recommended
  • 1 cup 1 cup (240ml) vegetable oil For moisture
  • 1 1/2 tsp 1 1/2 tsp vanilla Vanilla extract
  • 1 cup 1 cup (240ml) hot water Added to thin batter
For the Graham Cracker Crunchies
  • 3/4 cup 3/4 cup (100g) graham cracker crumbs About 6 full sheet graham crackers
  • 1 1/2 tbsp 1 1/2 tbsp (20g) sugar
  • 1/4 cup 1/4 cup (56g) unsalted butter, melted
For the Toasted Marshmallow Frosting
  • 1 3/4 cups 1 3/4 cups (392g) unsalted butter, room temperature
  • 3 1/4 cups 3 1/4 cups marshmallow fluff Store-bought or homemade
  • 6 cups 6 cups (690g) powdered sugar For sweetness
For the Chocolate Ganache
  • 9 oz 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup 3/4 cup (180ml) heavy whipping cream
For the Vanilla Frosting
  • 3/4 cup 3/4 cup (168g) unsalted butter, room temperature
  • 3 cups 3 cups (345g) powdered sugar
  • 1 tsp 1 tsp vanilla extract
  • 1 tbsp 1 tbsp milk or cream
For Garnishing
  • 1 1/2 cups 1 1/2 cups mini marshmallows For topping

Method
 

Chocolate Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla. Mix well until smooth.
  4. Stir in hot water until the batter is well-combined and thin.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool completely in the pans before transferring to a wire rack.
Graham Cracker Crunchies Preparation
  1. In a small bowl, mix graham cracker crumbs, melted butter, and sugar.
  2. Spread this mixture out on a baking sheet and bake at 350°F (175°C) for 10 minutes, keeping an eye on it to prevent burning.
  3. Allow to cool and set aside.
Toasted Marshmallow Frosting Preparation
  1. In a mixing bowl, beat room temperature butter until creamy.
  2. Gradually add powdered sugar and marshmallow fluff, mixing until smooth.
  3. For a toasted flavor, lightly toast the marshmallows before adding to the frosting.
Chocolate Ganache Preparation
  1. In a small saucepan over medium heat, bring the heavy whipping cream to a simmer.
  2. Remove from heat and pour over semi-sweet chocolate chips in a bowl.
  3. Let sit for a few minutes, then stir until completely smooth.
  4. Allow to cool slightly before using.
Vanilla Frosting Preparation
  1. In another mixing bowl, cream the room temperature butter with powdered sugar until light and fluffy.
  2. Mix in vanilla extract and milk or cream until desired spreading consistency is achieved.

Notes

Storage: Keep leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze tightly wrapped in plastic and then foil for up to three months. Reheat slices in the microwave for short bursts of 10-15 seconds.