If you’re a fan of the classic campfire treat, you will fall in love with this S’mores Chocolate Cake. This decadent dessert combines rich chocolate layers with the nostalgic flavors of graham crackers, gooey marshmallows, and silky chocolate ganache. With its soft and moist texture, aromatic chocolate scent, and delightful crunch from the graham cracker topping, this cake is a crowd-pleaser for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a sweet indulgence, this cake is perfect for making cherished memories with loved ones.

With each slice, you’ll experience the rich flavors of chocolate cake coupled with the nostalgia of S’mores, making it an ideal dessert for summer gatherings or cozy winter nights. Get ready to impress your guests with this show-stopping creation that is as delicious as it is beautiful!

Ingredients

• 2 cups all-purpose flour: Provides structure to the cake.
• 2 cups granulated sugar: Sweetens the cake and helps with moisture.
• 3/4 cup natural unsweetened cocoa powder: Adds rich chocolate flavor.
• 2 tsp baking soda: Acts as a leavening agent for a fluffy texture.
• 1 tsp salt: Enhances the overall flavors of the cake.
• 2 large eggs: Binds the ingredients and adds richness.
• 1 cup milk: Provides moisture and tenderness to the cake.
• 1 cup vegetable oil: Keeps the cake moist and adds fat for flavor.
• 1 1/2 tsp vanilla extract: Adds a lovely vanilla aroma and flavor.
• 1 cup hot water: Helps to bloom the cocoa powder and create a moist batter.
• 3/4 cup graham cracker crumbs: Adds a crunchy texture reminiscent of S’mores.
• 1 1/2 tbsp granulated sugar (for crumbs): Sweetens the graham cracker mixture.
• 1/4 cup unsalted butter, melted: Binds the graham cracker crumbs together.
• 1 3/4 cups unsalted butter (for frosting): Provides a creamy base for the frosting.
• 3 1/4 cups marshmallow fluff: Contributes a sweet, airy texture to the frosting.
• 6 cups powdered sugar (for frosting): Sweetens and thickens the frosting.
• 1 1/2 cups mini marshmallows: Adds extra marshmallow goodness on top.
• 9 oz semi-sweet chocolate chips: Forms the rich chocolate ganache.
• 3/4 cup heavy whipping cream (for ganache): Creates a smooth and creamy ganache.
• 3/4 cup unsalted butter (for vanilla frosting): Adds creaminess and flavor.
• 3 cups powdered sugar (for vanilla frosting): Sweetens and thickens the vanilla frosting.
• 1 tsp vanilla extract (for vanilla frosting): Enhances the vanilla flavor.
• 1 tbsp milk or cream (for vanilla frosting): Adjusts the consistency of the frosting.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Mix thoroughly to ensure even distribution.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
4. Carefully stir in the hot water into the batter. It will be thin, but that is perfectly fine.
5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
6. For the graham cracker crunchies, mix the graham cracker crumbs, 1 1/2 tbsp granulated sugar, and melted butter in a bowl. Spread this mixture onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden. Let cool completely.
7. To prepare the toasted marshmallow frosting, beat the room temperature butter in a large bowl until creamy. Gradually add the marshmallow fluff and mix until smooth.
8. Slowly add the powdered sugar to the butter and fluff mixture, combining until smooth. If it’s too thick, add a tablespoon of milk or cream to adjust the consistency.
9. For the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chocolate chips in a bowl, let sit for 5 minutes, then stir until smooth.
10. To make the vanilla frosting, beat the room temperature butter until creamy. Gradually incorporate the powdered sugar, vanilla extract, and milk or cream. Whip until fluffy and smooth.
11. To assemble the cake, place one layer of the chocolate cake on a serving plate. Spread a layer of toasted marshmallow frosting on top, followed by a sprinkle of graham cracker crunchies and some mini marshmallows. Place the second cake layer on top.
12. Pour the chocolate ganache over the top of the cake, allowing it to drape down the sides. Finish with the vanilla frosting around the edges and on top. Decorate with more mini marshmallows and graham cracker crunchies as desired.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12
• Calories (approximate): 650 per slice

Tips, Storage & Variations

• Tips: Make sure your ingredients are at room temperature for best mixing. Use high-quality cocoa powder for a deeper chocolate taste.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
• Freezing: The cake can be frozen without frosting for up to 3 months. Wrap each layer tightly in plastic wrap and then foil before freezing.
• Variations: Add a layer of peanut butter frosting between the cake layers for a richer flavor. You can also substitute half of the semi-sweet chocolate chips with white chocolate for a unique twist.

FAQ

Q: Can I use salted butter instead of unsalted?
A: Yes, but you may want to reduce the added salt in the recipe.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the layers a few days in advance and store them wrapped in plastic wrap until you are ready to frost and assemble.

Q: What can I use instead of vegetable oil?
A: Canola oil or melted coconut oil are good substitutes for vegetable oil.

Q: How do I make the frosting fluffier?
A: Ensure the butter is at room temperature and beat it well before adding the other ingredients.

Q: Can I make this as cupcakes instead?
A: Yes, follow the same batter instructions and bake in a cupcake tin for about 18-20 minutes.

Q: What should I do if I don’t have marshmallow fluff?
A: You can use a homemade meringue or omit it entirely for a simpler frosting.

People Also Ask

Can I replace the cocoa powder with chocolate syrup?
Replace cocoa powder with chocolate syrup, but adjust the sugar and liquid ingredients accordingly.

How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

Is this cake suitable for a gluten-free diet?
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Can I add nuts to this cake?
Yes, feel free to add chopped nuts like walnuts or pecans between the layers for added crunch.

What pairs well with this cake?
Serve with a scoop of vanilla ice cream or a dollop of whipped cream to complement the flavors.

How should I decorate the cake?
Top with additional mini marshmallows, chocolate shavings, or drizzle extra ganache for a beautiful finish.

Conclusion

This S’mores Chocolate Cake is a delightful way to bring the flavors of summer campfires into your kitchen. It offers a perfect blend of chocolatey richness with gooey, marshmallow sweetness that is sure to impress. I encourage you to try this recipe and share the joy of baking with your friends and family. Happy baking!