Description
A decadent Smores Chocolate Cake that combines rich chocolate cake with toasted marshmallow frosting, chocolate ganache, and graham cracker bits for a nostalgic treat.
Ingredients
Scale
- 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
- 3/4 cup (100g) graham cracker crumbs (about 6 full sheet graham crackers)
- 1 1/2 tbsp (20g) granulated sugar (for crunchies)
- 1/4 cup (56g) unsalted butter, melted
- 1 3/4 cups (392g) unsalted butter, room temperature (for frosting)
- 3 1/4 cups marshmallow fluff
- 6 cups (690g) powdered sugar (for frosting)
- 1 1/2 cups mini marshmallows
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- 3/4 cup (180ml) heavy whipping cream
- 3/4 cup (168g) unsalted butter, room temperature (for ganache)
- 3 cups (345g) powdered sugar (for ganache)
- 1 tsp vanilla extract (for ganache)
- 1 tbsp milk or cream (for ganache)
Instructions
- Preheat and Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- Combine the Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla. Slowly add this mixture to the dry ingredients, mixing until just combined.
- Add the Hot Water: Gradually stir in the hot water; the batter will be thin.
- Bake the Chocolate Cakes: Divide the batter between the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean. Let cool for 10 minutes.
- Make the Graham Cracker Crunchies: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Toast in the oven for 5-7 minutes until golden.
- Prepare the Toasted Marshmallow Frosting: Beat room temperature butter until creamy. Gradually mix in marshmallow fluff and powdered sugar until fluffy.
- Make the Chocolate Ganache: Heat heavy whipping cream until simmering, then stir in chocolate chips until smooth.
- Prepare the Vanilla Frosting: Beat room temperature butter until smooth, then gradually add powdered sugar, vanilla, and milk or cream until spreadable.
- Assemble the Cake: Place one cake layer on a plate. Spread toasted marshmallow frosting, then sprinkle with graham cracker crunchies. Top with second layer and cover with remaining frosting.
- Drizzle with Ganache: Pour the ganache over the cake and add mini marshmallows on top.
- Chill to Set: Chill for at least 30 minutes before slicing and serving.
Notes
Serve with vanilla ice cream or whipped cream. Store in an airtight container for about 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 700
- Sugar: 65g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 97g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg