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S’mores Chocolate Cake

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Indulge in the ultimate dessert with layers of rich chocolate, fluffy marshmallows, and a delightful graham cracker crunch that brings the campfire experience to your kitchen.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup hot water
  • 3/4 cup graham cracker crumbs
  • 1 1/2 tbsp granulated sugar (for crumbs)
  • 1/4 cup unsalted butter, melted
  • 1 3/4 cups unsalted butter (for frosting)
  • 3 1/4 cups marshmallow fluff
  • 6 cups powdered sugar (for frosting)
  • 1 1/2 cups mini marshmallows
  • 9 oz semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream (for ganache)
  • 3/4 cup unsalted butter (for vanilla frosting)
  • 3 cups powdered sugar (for vanilla frosting)
  • 1 tsp vanilla extract (for vanilla frosting)
  • 1 tbsp milk or cream (for vanilla frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix until well combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined.
  4. Gradually stir in the hot water until the batter is smooth and well-incorporated.
  5. Pour the batter evenly into the prepared cake pans and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  6. While the cakes are baking, prepare the graham cracker crunch. In a bowl, combine graham cracker crumbs, 1 1/2 tablespoons granulated sugar, and melted butter. Mix until the crumbs are moistened.
  7. Spread the graham cracker mixture on a baking sheet and bake for about 10 minutes, until golden. Allow to cool.
  8. For the frosting, beat the unsalted butter until creamy. Gradually add the marshmallow fluff and mix until combined. Slowly mix in the powdered sugar until the frosting is smooth and fluffy.
  9. To prepare the ganache, heat the heavy whipping cream until just simmering. Pour it over the semi-sweet chocolate chips and stir until smooth and glossy.
  10. For the vanilla frosting, beat the unsalted butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk or cream, and mix until fluffy.
  11. To assemble the cake, place one chocolate cake layer on a serving plate. Spread a generous layer of marshmallow frosting on top, then add the second layer of chocolate cake.
  12. Use the remaining marshmallow frosting to cover the sides and top of the cake. Drizzle the ganache over the top and garnish with mini marshmallows and the graham cracker crunch.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake layers individually wrapped for up to 3 months.

Nutrition

Find it online: https://easydishestomake.com/smores-chocolate-cake/