Smores Chocolate Cake
Moist layered chocolate cake with toasted marshmallow buttercream, graham cracker crunch, and chocolate ganache.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla bean paste
- 1 cup hot water
- 3/4 cup graham cracker crumbs about 6 full sheets
- 1 1/2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted
- 1 3/4 cups unsalted butter room temperature (for marshmallow frosting)
- 3 1/4 cups vanilla marshmallow fluff
- 6 cups powdered sugar
- 1 1/2 cups mini vanilla marshmallows
- 9 ounces semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 3/4 cup unsalted butter room temperature (for outer frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1 tablespoon milk or cream
Instructions
- Preheat oven to 300°F. Grease three 8 inch round cake pans, line the bottoms with parchment paper circles, and lightly grease the parchment.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add eggs, milk, and vegetable oil to the dry ingredients and mix with a hand mixer or whisk until the batter is smooth.
- Stir the vanilla bean paste into the hot water, then pour into the batter and mix until fully combined; the batter will be very thin.
- Divide the batter evenly among the prepared pans and bake for 30 to 33 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs.
- Cool the cakes in the pans for 5 minutes, then turn out onto wire racks, peel off parchment, and let cool completely.
- When ready to assemble, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine graham cracker crumbs, 1 1/2 tablespoons sugar, and melted butter, stirring until the crumbs are evenly moistened.
- Spread the graham mixture in an even layer on the prepared baking sheet and bake for 8 to 10 minutes, until golden and crisp. Let cool completely and break into small crunch pieces.
- Set the oven to broil on high. Line a baking sheet with parchment and spread the mini vanilla marshmallows in a single layer.
- Broil the marshmallows for about 1 minute, watching closely, until deeply toasted on top. Remove from the oven and let cool completely, then break apart any large clumps.
- For the marshmallow frosting, add 1 3/4 cups room temperature butter to a large mixer bowl and beat on medium speed until smooth and creamy, about 2 minutes.
- Add the marshmallow fluff to the butter and beat until fully combined and smooth.
- Beat in 3 cups of powdered sugar on low speed, then increase to medium until smooth. Add the remaining 3 cups powdered sugar and beat again until light and fluffy.
- Gently fold the cooled toasted mini marshmallows into the frosting with a spatula. Set aside at cool room temperature.
- For the ganache, place chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy whipping cream over medium heat just until it begins to simmer, then immediately pour it over the chocolate chips.
- Let the mixture stand for 3 to 5 minutes, then whisk until completely smooth and glossy. Let cool to a pourable but slightly thickened consistency.
- For the outer vanilla frosting, beat 3/4 cup butter in a clean mixer bowl until smooth.
- Add 1 1/2 cups powdered sugar and beat until combined and creamy.
- Add vanilla bean paste and milk or cream, beat until smooth, then add the remaining 1 1/2 cups powdered sugar and beat until light and spreadable.
- To assemble, place the first cooled cake layer on a serving plate or cardboard round. Spread a thin layer of vanilla frosting around the edge to form a dam.
- Spoon about 6 tablespoons of chocolate ganache inside the dam and spread into an even layer.
- Spread about 1 cup of marshmallow frosting over the ganache, staying inside the dam, then sprinkle about 1/2 cup graham cracker crunch evenly over the top and gently press in.
- Place the second cake layer on top, press lightly to level, and repeat with another dam of vanilla frosting, 6 tablespoons ganache, 1 cup marshmallow frosting, and 1/2 cup graham crunch.
- Top with the final cake layer. Refrigerate the stacked cake for about 30 minutes until the layers are set and stable.
- Apply a thin crumb coat of the remaining vanilla frosting over the top and sides, chill for 15 minutes, then apply a final smooth layer of vanilla frosting.
- Press the remaining graham cracker crunch around the bottom edge of the cake.
- Pour or spoon some of the remaining ganache over the top of the cake, gently nudging it toward the edges to create natural drips.
- Add extra mini vanilla marshmallows on top if desired and toast carefully with a kitchen torch until golden.
- Refrigerate the finished cake until ready to serve. Serve slightly cool, not cold, and store leftovers covered in the refrigerator for up to 4 days.
Notes
- Make the cake layers a day ahead, wrap them well, and assemble the next day for easier handling.
- If the ganache thickens too much, warm it in short microwave bursts and stir until it loosens to a pourable consistency.
- If the ganache thickens too much, warm it in short microwave bursts and stir until it loosens to a pourable consistency.