Description
S’mores cake delivers classic campfire nostalgia with graham cracker layers, chocolate ganache, and toasted marshmallow frosting. Rich dessert flavors combine perfectly for chocolate enthusiasts seeking sweet summer memories.
Ingredients
Scale
- 300 g (10.5 oz) granulated sugar
- 300 g (10.5 oz) all-purpose flour
- 240 g (1 cup) buttermilk
- 120 g (1 cup) cocoa powder
- 120 ml (½ cup) oil
- 2 eggs (room temperature)
- 250 g (8.8 oz) digestive biscuits or graham crackers
- 90 g (3.17 oz) unsalted butter (melted)
- 240 ml (1 cup) hot strong brewed coffee (or water)
- 2 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar (if using graham crackers)
- 120 g (4.2 oz) quality dark chocolate (finely chopped)
- 80 g (2.8 oz) heavy cream
- 30 g (1 oz) unsalted butter
- 200 g (7.05 oz) marshmallow creme/fluff
- 200 g (7.05 oz) unsalted butter (room temperature)
- 100 g (3.5 oz) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat oven to 350°F. Line three springform pans with parchment and lightly grease, preparing workspace for cake construction.
- Graham Cracker Foundation: Pulverize graham crackers into fine crumbs, blend with melted butter, press into two cake pans, and chill to solidify the base layer.
- Dry Ingredient Harmony: Sift cocoa, flour, baking soda, and salt together, ensuring uniform distribution for a consistent cake texture.
- Batter Composition: Whisk eggs and sugar until pale and voluminous, integrate vanilla, oil, buttermilk, and coffee to develop complex flavor profile.
- Cake Layer Formation: Delicately fold dry ingredients into wet mixture, maintaining smooth consistency without overmixing, then distribute batter evenly across prepared pans.
- Baking Transformation: Bake for 25 minutes until toothpick emerges clean, then cool completely on wire racks, allowing cakes to settle and stabilize.
- Filling and Frosting Creation: Craft chocolate filling by melting cream and chocolate together, incorporate butter for richness. Develop marshmallow buttercream by whipping butter, gradually adding powdered sugar, vanilla, and marshmallow fluff for light, airy texture.
- Ganache Preparation: Gently heat cream, blend with chocolate until achieving a glossy, smooth consistency perfect for drizzling.
- Marshmallow Creme Technique: Cook sugar syrup to precise temperature, slowly stream into whipped egg whites, beating until thick and lustrous.
- Architectural Assembly: Layer graham cracker cakes with alternating chocolate filling and marshmallow buttercream, applying smooth buttercream coat and chilling to set frosting.
- Dramatic Finale: Cascade ganache over cake, creating elegant drips. Optionally torch marshmallow creme dollops for caramelized, toasted presentation that elevates the dessert’s visual appeal.
Notes
- Precision Matters: Use an accurate candy thermometer when making marshmallow creme to ensure the sugar syrup reaches exactly 240°F for perfect consistency.
- Chill for Success: Always refrigerate cake layers for 30 minutes before assembling to prevent crumbling and make frosting easier.
- Room Temperature Magic: Ensure eggs, butter, and buttermilk are at room temperature to create a smoother, more evenly mixed batter with better rise.
- Texture Tip: Fold dry ingredients gently into wet mixture to maintain air pockets, resulting in a lighter, more tender cake texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 452
- Sugar: 41 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg