S'mores Chocolate Cake
This Easy S'mores Chocolate Cake is the ultimate campfire-inspired dessert! Incredibly moist chocolate cake layers are filled with rich chocolate ganache, a fluffy toasted marshmallow frosting studded with real torched marshmallows, and buttery graham cracker crunchies. A true showstopper for any celebration. For another decadent layered dessert, try our S'mores Bars.
Servings: 12 slices
Calories: 1193kcal
Equipment
- Three 8-inch Round Cake Pans Essential for the cake layers.
- Stand Mixer For making the frostings.
- Offset Spatula For spreading frosting smoothly.
- Kitchen Torch For toasting the marshmallow topping.
- Piping Bags For creating the vanilla frosting dam.
Ingredients
- 2 cups all-purpose flour (260g)
- 2 cups granulated sugar (414g)
- 0.75 cup natural unsweetened cocoa powder (85g)
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk (240ml)
- 1 cup vegetable oil (240ml)
- 1.5 tsp vanilla extract
- 1 cup hot water (240ml)
- 0.75 cup graham cracker crumbs (100g, about 6 sheets)
- 1.5 tbsp sugar (20g)
- 0.25 cup unsalted butter, melted (56g)
- 1.75 cups unsalted butter, room temperature (392g)
- 3.25 cups marshmallow fluff (approx. two 7oz jars)
- 6 cups powdered sugar (690g)
- 1.5 cups mini marshmallows
- 9 oz semi-sweet chocolate chips (1.5 cups)
- 0.75 cup heavy whipping cream (180ml)
- 0.75 cup unsalted butter, room temperature (168g)
- 3 cups powdered sugar (345g)
- 1 tsp vanilla extract (for dam)
- 1 tbsp milk or cream
Instructions
- Preheat oven to 300°F. Grease and line three 8-inch cake pans. Whisk dry ingredients. Add eggs, milk, oil, and vanilla; mix. Add hot water and mix well (batter will be thin). Divide between pans and bake for 30-33 minutes. Cool completely.
- Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Spread on a lined baking sheet and bake for 8-10 minutes. Cool.
- Toast mini marshmallows under the broiler for about 1 minute until golden. Cool completely. Beat butter until smooth, add marshmallow fluff, then gradually add powdered sugar. Fold in toasted marshmallows.
- Place chocolate chips in a bowl. Heat cream until simmering, pour over chocolate, let sit 3-5 minutes, then whisk until smooth.
- Beat butter until smooth. Gradually add powdered sugar, then vanilla and milk, beating until smooth. Set aside.
- Level cake layers. Place first layer on a plate. Pipe a vanilla frosting dam around edge. Fill with ganache, then marshmallow frosting, then graham crunchies. Repeat with second layer. Top with third layer. Chill for 30 minutes.
- Frost outside of cake with remaining marshmallow frosting. Press remaining crunchies around the bottom. Add chocolate drip. Top with mini marshmallows and toast with a kitchen torch. Serve.
Notes
Pro Tips: The chocolate cake batter will be very thin – this is correct and creates a moist crumb. Use a vanilla frosting dam around each layer to hold the soft fillings in place. Toast marshmallows carefully – they burn quickly! Chill the assembled cake for 30 minutes before frosting to stabilize the layers. For the cleanest slices, use a sharp serrated knife and wipe it between cuts. This cake is a project, but every step is simple and the result is spectacular.