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S’more Cake

Aryn

This S’more cake is a chocolate cake that is filled with marshmallow creme and then frosted with chocolate buttercream frosting. Then crushed graham crackers are pressed against the outsides and the top has a pour of chocolate ganache with toasted marshmallow and Hershey’s chocolate bars. It’s decadent and totally delicious!

This cake is the perfect s’mores and chocolate lovers cake. It tastes like a brownie, chocolate cake and a s’more combined. It’s indulgent and sure to make the marshmallow and chocolate lovers happy campers – pun intended – just without the campfire and smokey smell.

This cake is a little slippery because of the marshmallow creme between the layers so you can use a wood dowel down the middle if you are having problems with it sliding.

What you need to make S’more cake:

Makes a 3 tier 8 or 9 inch cake or a 4 layers of 6 inch cake.

Other ingredients for the cake:

For chocolate buttercream:

Instructions for chocolate buttercream:

  1. Blend all ingredients in a large bowl with an electric mixer with a whisk attachment. It can also be blended by hand with a whisk.

Instructions for the S’more cake:

  1. Preheat oven to 350 F.
  2. Mix together the milk and vinegar, stir and set aside.
  3. Blend together the butter and sugar together until smooth.
  4. Add cocoa powder, vanilla and eggs.
  5. In another bowl, add the flour, salt and baking powder and sift together.
  6. Add the flour mixture to the butter mixture, followed by the milk mixture.
  7. Stir together until batter is smooth.
  8. Grease and flour your pan and divide batter between the different pans. Don’t fill more than 1/2 full.
  9. Bake according to bake times below:
  10. Cool or freeze cakes.
  11. If you want thinner layers like I did on my cake you can slice the cakes in half.
  12. Fill with marshmallow creme.
  13. Mix the chocolate buttercream frosting according to directions.
  14. Frost the sides and top of cake with a crumb coat and place in the freezer for 10 minutes.
  15. Crush graham crackers in a plastic zip top bags.
  16. Frost cake again with final coat of frosting and immediately press crushed graham crackers against side of cake.
  17. To make the chocolate ganache, heat half and half until it’s steaming in a microwave or on a stove top.
  18. Pour over chocolate chips and cover bowl. Let sit for 3 minutes or until chocolate is melted. Stir until chocolate is shiny and all melted. If it doesn’t melt completely, microwave for 15 second intervals, stirring after each time until all chocolate is melted.
  19. Cool until semi-set so it isn’t super runny, then pour slightly cooled chocolate ganache over the top of cake and let it drip down the sides slightly.
  20. Toast the marshmallows under a broiler for 1-2 minutes (watch carefully).
  21. Add Hershey’s chocolates.
  22. Serve and enjoy!

Approximate cooking times are:
6 inch rounds – ~23-25 minutes
8 inch rounds – ~20-23 minutes
9 inch rounds – ~18-21 minutes

Check out some of my other chocolate cakes here:

Hot Chocolate Cake RECIPE HERE
Chocolate Birthday Cake RECIPE HERE.
Healthy-ish Chocolate Cake RECIPE HERE

 

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S'more Cake

Delicious S'mores flavors in a chocolate cake with marshmallow filling, crushed graham crackers on the sides, chocolate ganache and toasted marshmallow on top.
Course cake, Dessert
Cuisine cake, Chocolate, Dessert
Keyword birthday, Cake, Chocolate, Dessert, Easter, Kids Favorite
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 38 minutes
Servings 10 people

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 1 teaspoon vanilla
  • 4 eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups milk
  • 1/4 cup vinegar
  • 2 containers marshmallow creme
  • 8 in marshmallows - toasted slightlythe oven under a broiler
  • 1 cup chocolate chips
  • 1/4 cup half and half or whipping cream
  • 1 package graham crackers
  • Hershey's or other brand chocolate bar
  • Chocolate buttercream frosting

Instructions

  • Preheat oven to 350 F.
  • Mix together the milk and vinegar, stir and set aside.
  • Blend together the butter and sugar together until smooth.
  • Add cocoa powder, vanilla and eggs.
  • In another bowl, add the flour, salt and baking powder and sift together.
  • Add the flour mixture to the butter mixture, followed by the milk mixture.
  • Stir together until batter is smooth.
  • Grease and flour your pan and divide batter between the different pans. Don't fill more than 1/2 full.
  • Bake according to bake times below:
  • Cool or freeze cakes.
  • If you want thinner layers like I did on my cake you can slice the cakes in half.
  • Fill with marshmallow creme.
  • Mix the chocolate buttercream frosting according to directions.
  • Frost the sides and top of cake with a crumb coat and place in the freezer for 10 minutes.
  • Crush graham crackers in a plastic zip top bags.
  • Frost cake again with final coat of frosting and immediately press crushed graham crackers against side of cake.
  • To make the chocolate ganache, heat half and half until it's steaming in a microwave or on a stove top. Pour over chocolate chips and cover. Let sit for 3 minutes or until chocolate is melted. Stir until chocolate is shiny and all melted. If it doesn't melt completely, microwave for 15 second intervals, stirring after each time until all chocolate is melted. Cool until semi-set so it's not super runny, then pour slightly cooled chocolate ganache over the top of cake and let it drip down the sides slightly.
  • Toast the marshmallows under a broiler for 1-2 minutes (watch carefully).
  • Add Hershey's chocolates.
  • Serve and enjoy!
  • Approximate baking times: 6 inch rounds – ~23-25 minutes 8 inch rounds – ~20-23 minutes 9 inch rounds – ~18-21 minutes
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