Smores Chocolate Cake

Introduction & Inspiration

I absolutely adore s’mores – that magical combination of gooey marshmallow, melted chocolate, and crunchy graham cracker enjoyed around a campfire is pure bliss. This Smores Chocolate Cake recipe takes that beloved campfire treat and elevates it into an absolutely stunning layer cake! With layers of rich chocolate cake, chocolate ganache, toasted marshmallow frosting, and crunchy graham cracker bits, it promises an unforgettable dessert experience.

My inspiration struck when I thought about capturing the essence of s’mores in a more sophisticated, shareable format. I wanted a dessert that would bring back those happy campfire memories but also feel special enough for a birthday party, celebration, or just a truly decadent weekend bake.

My goal was to find a recipe that, while involving multiple components, would guide me through creating each delicious s’mores element – the chocolate, the marshmallow, the graham cracker – and assembling them into a show-stopping cake. This recipe, with its detailed steps for each layer and frosting, seemed like the perfect challenge to achieve that campfire-inspired cake dream.

This cake looks like a guaranteed crowd-pleaser!

Nostalgic Appeal

This Smores Chocolate Cake taps directly into the powerful nostalgia associated with s’mores. For many of us, s’mores evoke cherished memories of childhood camping trips, backyard bonfires, gooey fingers, and the simple joy of a perfectly toasted marshmallow. This cake brilliantly translates those feelings into a more elaborate dessert form.

The individual components themselves are also deeply nostalgic. Rich chocolate cake is a birthday party staple, marshmallow fluff reminds many of childhood treats, and graham crackers are a classic snack. Bringing them all together feels both novel and comforting.

The visual elements – the chocolate drip, the toasted marshmallow topping – further enhance the nostalgic connection to the campfire treat. It looks like a s’more transformed into a sophisticated cake.

Even the process of making the different layers – the cake, the crunchies, the frosting, the ganache – can feel like a fun, albeit more involved, version of assembling a s’more, connecting us to that playful, hands-on experience.

Homemade Focus (A Labor of Love)

Creating this Smores Chocolate Cake is truly a homemade endeavor, a rewarding labor of love that involves crafting multiple distinct components from scratch. While the recipe uses a shortcut for the cake base (though a from-scratch chocolate cake could be substituted), the real stars – the graham cracker crunchies, the unique toasted marshmallow frosting, the chocolate ganache, and the vanilla frosting dam – are all homemade.

I deeply appreciate recipes that break down complex desserts into manageable steps, allowing home bakers to achieve impressive results. This recipe does just that, guiding you through making each element separately before the grand assembly.

Making the toasted marshmallow frosting is a particularly unique homemade touch, involving actually broiling marshmallows to capture that authentic toasted flavor before incorporating them into the buttercream. Likewise, baking the graham cracker crunchies ensures a perfect texture that holds up within the cake layers.

The result is a cake that not only tastes incredible but also showcases the care and effort involved in its creation. It’s a testament to the satisfaction of building a complex, beautiful dessert entirely in your own kitchen.

Flavor Goal

The primary flavor goal of this Smores Chocolate Cake is an explosion of classic s’mores flavors – rich chocolate, sweet and gooey marshmallow, and crunchy graham cracker – delivered in a sophisticated layer cake format. It aims for a balance between intense sweetness and rich chocolate, with contrasting textures in every bite.

The chocolate cake layers provide a deep, moist, and intensely chocolatey foundation.

The chocolate ganache adds another layer of smooth, rich chocolate indulgence between the cake layers.

The toasted marshmallow frosting is key, offering the signature sweet, slightly smoky, and gooey flavor of a perfectly toasted marshmallow, but in a creamy buttercream form.

The graham cracker crunchies provide the essential textural contrast – a buttery, sweet, and crunchy graham cracker element that cuts through the richness of the chocolate and marshmallow components.

The final decoration of toasted mini marshmallows on top reinforces the s’mores theme and adds visual appeal. It’s a multi-sensory experience designed to delight s’mores lovers.

Ingredient Insights

Let’s break down the ingredients for each delicious component:

Chocolate Cake:

• Flour, Sugar, Natural Unsweetened Cocoa Powder, Baking Soda, Baking Powder, Salt: Standard dry ingredients for a moist chocolate cake. Natural cocoa provides a classic chocolate flavor.  
• Eggs, Milk, Vegetable Oil, Vanilla: Wet ingredients providing moisture, richness, structure, and flavor.
• Hot Water: Blooming the cocoa powder in hot water intensifies the chocolate flavor and creates a moist crumb.  

Graham Cracker Crunchies:

• Graham cracker crumbs: The essential base.
• Sugar: Adds sweetness and helps with crisping.
• Unsalted butter, melted: Binds the crumbs and adds richness.  

Toasted Marshmallow Frosting:

• Unsalted butter, room temperature: The base for the buttercream.
• Marshmallow fluff: Provides marshmallow flavor and a sticky, sweet base.  
• Powdered sugar: Sweetens and provides structure.
• Mini marshmallows: These are toasted under the broiler to add authentic toasted flavor and texture to the frosting.  

Chocolate Ganache:

• Semi-sweet chocolate chips: The primary chocolate component.
• Heavy whipping cream: Creates the smooth, rich ganache texture when heated and combined with chocolate.

Vanilla Frosting (for Dam): (Assuming a small batch based on use)

• Unsalted butter, room temperature
• Powdered sugar
• Vanilla extract
• Milk or cream

Using good quality chocolate and cocoa makes a difference here.

Essential Equipment

This is a layer cake with several components, so you’ll need a good range of baking tools:

• Three 8-inch round cake pans: Essential for baking the layers.
• Parchment paper circles: For lining the pans.
• Large bowls: For mixing cake batter, frosting, etc.
• Electric mixer (stand mixer highly recommended, or hand mixer): Crucial for cake batter and especially the buttercreams.
• Whisk:
• Rubber spatula:
• Cookie sheet: For baking the graham cracker crunchies.
• Silicone baking mat (optional): Alternative to parchment for crunchies.
• Medium saucepan or microwave-safe bowl: For making the ganache.
• Large serrated knife: For leveling the cake layers.
• Cake plate or cardboard cake circle: For assembly.
• Piping bag and tips (optional but helpful): One for the vanilla frosting dam, potentially another for decorating with marshmallow frosting if not just spreading.
• Offset spatula: For frosting the cake smoothly.
• Bench scraper (optional): For achieving very smooth sides.
• Kitchen torch (optional): For toasting the marshmallow garnish.  
• Measuring cups and spoons.

Having cake decorating tools like an offset spatula and piping bag will make assembly easier and look more professional.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Chocolate Cake:

• 2 cups (260g) all-purpose flour
• 2 cups (414g) granulated sugar
• 3/4 cup (85g) natural unsweetened cocoa powder  
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup (240ml) hot water

Graham Cracker Crunchies:

• 3/4 cups (100g) graham cracker crumbs (about 6 full sheets)
• 1 1/2 tbsp (20g) sugar
• 1/4 cup (56g) unsalted butter, melted

Toasted Marshmallow Frosting:

• 1 3/4 cups (392g) unsalted butter, room temperature
• 3 1/4 cups marshmallow fluff*
• 6 cups (690g) powdered sugar
• 1 1/2 cups mini marshmallows

Chocolate Ganache:

• 9 oz (1 1/2 cups) semi-sweet chocolate chips
• 3/4 cup (180ml) heavy whipping cream  

Vanilla Frosting (for Dam):

• 3/4 cup (168g) unsalted butter, room temperature
• 3 cups (345g) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk or cream

Ensure ingredients like butter and eggs are at the correct temperature.

Step-by-Step Instructions

Let’s break down this multi-component cake process:

1. Make the Chocolate Cake Layers:

• Preheat oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment circles and grease the sides.
• Add all dry cake ingredients (flour, sugar, cocoa, baking soda, salt) to a large bowl and whisk together.
• Add eggs, milk, and vegetable oil to the dry ingredients and mix well.
• Add vanilla to the hot water, then add this mixture to the batter. Mix well. The batter will be thin.
• Divide batter evenly between the prepared cake pans. Bake for 30-33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Cool cakes in pans for about 5 minutes, then invert onto cooling racks to cool completely.

2. Make the Graham Cracker Crunchies:

• Once cakes are cool, preheat oven to 350°F (175°C). Line a cookie sheet with parchment or a silicone mat.
• Combine graham cracker crumbs, sugar, and melted butter. Stir well.
• Spread crumbs evenly onto the prepared cookie sheet.
• Bake for 8-10 minutes, then allow to cool completely. Set aside.

3. Make the Toasted Marshmallow Frosting:

• Arrange the 1 1/2 cups mini marshmallows on a baking sheet and toast under the broiler for about 1 minute, watching very carefully until toasted. Remove and let cool completely.
• In a large mixer bowl, beat the room-temperature butter until smooth.
• Add the marshmallow fluff and beat until well combined.
• Add about half of the powdered sugar and mix until smooth.
• Add the remaining powdered sugar and mix until smooth.
• Break the cooled, toasted marshmallows into smaller pieces (if sticky) and add them to the frosting. Mix until well combined. Set aside.

4. Make the Chocolate Ganache:

• Place the chocolate chips in a medium-sized heatproof bowl.
• Heat the heavy whipping cream in a small saucepan or microwave until it just begins to boil/simmer.
• Pour the hot cream over the chocolate chips. Let sit for 3-5 minutes.
• Whisk gently until smooth and glossy. Set aside to cool slightly.

5. Make the Vanilla Frosting (for Dam):

• In a large mixer bowl, beat the room-temperature butter until smooth.
• Add about half the powdered sugar and mix until smooth.
• Add the vanilla extract and cream/milk and mix until combined.
• Add the remaining powdered sugar and mix until smooth and combined. Transfer to a piping bag (optional, but helpful for creating the dam).

6. Assemble the Cake:

• Level the cooled cake layers using a large serrated knife if needed.
• Place the first cake layer on a cake plate or cardboard circle. Pipe a dam (a ring) of vanilla frosting around the outer edge.
• Spread about 6 tablespoons of chocolate ganache evenly inside the dam.
• Add about 1 cup of marshmallow frosting on top of the ganache and spread evenly.
• Sprinkle 1/2 cup of graham cracker crunchies over the marshmallow frosting.
• Add the second cake layer. Pipe another dam of vanilla frosting. Layer with ganache, marshmallow frosting, and the remaining 1/2 cup of graham cracker crunchies.
• Top with the final layer of chocolate cake.
• Chill the cake for about 30 minutes to stabilize.

7. Frost and Decorate:

• Use the remaining marshmallow frosting to frost the outside of the chilled cake. Aim for a smooth finish using an offset spatula and potentially a bench scraper.
• Press the remaining graham cracker crunchies onto the bottom third or half of the frosted cake sides.
• Gently reheat the remaining chocolate ganache in the microwave if it has firmed up too much. Pour it over the top edge of the cake, using a spoon or squeeze bottle to create drips down the sides.
• Arrange some extra mini marshmallows on top of the ganache. If desired and available, use a kitchen torch to carefully toast the marshmallow garnish.
• Refrigerate the cake until ready to serve.

This assembly requires patience but creates impressive results!

Troubleshooting

Layer cakes with multiple components can present challenges. Here are some common issues:

• Problem: Cake layers are dry or crumbly.
  • Solution: Avoid overbaking. Use the toothpick test reliably. Ensure accurate flour measurement. The oil and milk should contribute moisture.
• Problem: Marshmallow frosting is too sticky or difficult to spread.
  • Solution: Ensure the toasted marshmallows are fully cooled and broken up before adding. If the overall frosting is too sticky, you might need slightly more powdered sugar, added gradually. Chilling the frosting briefly can sometimes help.
• Problem: Ganache is too thick/thin for dripping or spreading.
  • Solution: Adjust consistency by gently reheating and adding a tiny bit more cream if too thick, or letting it cool longer if too thin. Test on a cool glass.
• Problem: Cake layers are sliding during assembly.
  • Solution: Chilling the cake briefly after adding the filling layers (as mentioned in Step 6) helps immensely. Ensure your frosting dam is sturdy.

Take deep breaths and work methodically!

Tips and Variations

Here are some great ideas!

• Tip: For perfectly even cake layers, weigh the batter into each pan using a kitchen scale.
• Variation: Use chocolate graham crackers for the crunchies for an even deeper chocolate flavor.
• Tip: If you don’t have marshmallow fluff, you might be able to substitute by melting a larger quantity of marshmallows with a little corn syrup, but the texture could differ. Fluff is recommended.
• Variation: Add a layer of peanut butter or caramel between the cake layers along with the ganache and frosting.
• Tip: Freeze the cake layers for 30-60 minutes before assembly to make them easier to handle and frost.
• Variation: Skip the chocolate drip and simply cover the entire cake in marshmallow frosting and graham cracker crunchies.

Customize it to your s’mores preferences!

Serving and Pairing Suggestions

This Smores Chocolate Cake is a decadent centerpiece dessert.

Serving: Serve slices at cool room temperature. If refrigerated, let it sit out for 20-30 minutes before serving for the best frosting texture.

Pairing:

• This cake is rich, so small slices are often sufficient.
• A glass of cold milk is the quintessential pairing.
• A simple cup of black coffee or espresso cuts through the sweetness beautifully.
• For adults, a stout beer (like the Guinness used in the previous recipe!), a coffee liqueur, or even a bourbon could complement the flavors. Drink in moderation.

It’s perfect for birthdays, holidays, or any gathering of chocolate and s’mores enthusiasts!

Nutritional Information

This is a very rich, multi-component cake. Nutritional information is approximate and depends heavily on slice size and specific ingredients. A slice (assuming 12-16 slices) could contain:

• Calories: 600-800+
• Fat: 35-50+ grams
• Saturated Fat: 15-25+ grams
• Cholesterol: 80-120+ mg
• Sodium: 300-500+ mg
• Total Carbs.: 80-100+ grams
• Dietary Fiber: 3-5 grams
• Sugars: 60-80+ grams
• Protein: 6-10 grams

This is undeniably an indulgent dessert meant for special occasions and enjoyed in moderation.

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Recipe Summary and Q&A

Let’s wrap up with a summary and common questions:

Recipe Summary:

Smores Chocolate Cake is a three-layer chocolate cake filled with layers of chocolate ganache, toasted marshmallow frosting, and graham cracker crunchies. It’s frosted with more marshmallow frosting, garnished with graham cracker crumbs, a chocolate drip, and toasted mini marshmallows.

Q&A:

Q: Can I make this cake ahead of time? A: Yes. Components can be made ahead: bake cake layers (freeze), make crunchies (store airtight), make frosting (refrigerate, bring to temp & re-whip), make ganache (refrigerate, gently reheat). Assemble the cake up to a day ahead and store covered in the fridge.

Q: How do I store the finished cake? A: Store covered in an airtight container (like a cake keeper) at cool room temperature for 2-3 days, or in the refrigerator for slightly longer (though refrigeration can dry out cake over time).

Q: Do I have to toast the marshmallows for the frosting? A: Toasting adds the authentic s’mores flavor. You could skip it, but the flavor profile will be different – more like plain marshmallow frosting.

Q: Can I make this in a different size pan? A: Yes, but you’ll need to adjust baking times significantly and potentially the amount of filling/frosting needed. Two 9-inch layers or a 9×13 inch sheet cake are possibilities, but baking times will vary.

I hope this detailed guide helps you create an amazing Smores Chocolate Cake! It’s a project, but the delicious result is worth the effort. Enjoy!