Introduction

Indulge in the rich, nostalgic flavors of a classic campfire treat with this S’mores Chocolate Cake. Layers of moist chocolate cake, toasted marshmallow frosting, graham cracker crunch, and silky chocolate ganache come together in a decadent dessert perfect for any celebration or cozy night in.

A close-up of a slice of three-layer dark chocolate cake on a white plate, showing alternating layers of thick dark chocolate cake, light cream, and golden crumbly biscuit. The outer edge is covered with glossy chocolate ganache that slightly drips down the side, and there are toasted mini marshmallows clustered on one side. The background is a white marbled surface with cake crumbs scattered around, and the cake slice is angled to show its texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) flour
2 cups (414g) 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) sugar
1/4 cup (56g) unsalted butter, melted
1 3/4 cups (392g) unsalted butter, room temperature
3 1/4 cups marshmallow fluff*
6 cups (690g) powdered sugar
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
3 cups (345g) powdered sugar
1 tsp vanilla extract
1 tbsp milk or cream

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 300°F (148°C).
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Step 3: Add eggs, milk, and vegetable oil to the dry ingredients and mix well until combined.
Step 4: Stir the vanilla extract into the hot water, then add this to the batter and mix well; the batter will be quite thin.
Step 5: Divide the batter evenly among the prepared pans and bake for 30-33 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Step 6: Remove cakes from the oven, cool for 5 minutes in the pans, then transfer to wire racks to cool completely.
Step 7: For the graham cracker crunchies, preheat oven to 350°F (176°C). Line a cookie sheet with parchment or a silicone mat.
Step 8: Combine graham cracker crumbs, sugar, and melted butter; mix thoroughly and spread evenly on the prepared sheet.
Step 9: Bake for 8-10 minutes until crisp, then allow to cool and set aside.
Step 10: To make toasted marshmallow frosting, toast mini marshmallows under the broiler for about 1 minute until golden. Let cool completely.
Step 11: Beat the 1 3/4 cups room temperature butter in a large bowl until smooth.
Step 12: Add marshmallow fluff to the butter and continue beating until well combined.
Step 13: Gradually add powdered sugar in two parts, mixing after each addition until smooth.
Step 14: Fold in the cooled toasted mini marshmallows, breaking them into small pieces if sticky. Set the frosting aside.
Step 15: For chocolate ganache, place chocolate chips in a bowl. Heat heavy cream until it just begins to boil and pour over the chocolate.
Step 16: Let sit for 3-5 minutes, then whisk until smooth. Set aside.
Step 17: Make vanilla frosting by beating 3/4 cup room temperature butter until smooth.
Step 18: Add half of the powdered sugar and mix until combined, then add vanilla extract and milk or cream and mix again.
Step 19: Add the remaining powdered sugar and beat until smooth.
Step 20: Using a serrated knife, level the tops of the cakes by removing domes for even stacking.
Step 21: Place the first cake layer on a plate or cake circle. Pipe a dam of vanilla frosting around the edge to hold fillings in place.
Step 22: Spread about 6 tablespoons of chocolate ganache evenly over the cake layer.
Step 23: Spread one cup of marshmallow frosting over the ganache layer.
Step 24: Sprinkle 1/2 cup of graham cracker crunchies evenly over the frosting.
Step 25: Repeat layers with the second cake layer: vanilla frosting dam, ganache, marshmallow frosting, and graham cracker crunchies.
Step 26: Place the final cake layer on top and refrigerate for about 30 minutes to stabilize.
Step 27: Frost the outside of the cake with the remaining marshmallow frosting, smoothing as desired.
Step 28: Press the leftover graham cracker crunchies around the bottom edge of the cake.
Step 29: Carefully reheat the ganache if needed and drip it over the cake edges for a drip effect.
Step 30: Top the cake with mini marshmallows, then toast them using a kitchen torch for a finishing touch.
Step 31: Refrigerate the cake until ready to serve. Serve cool but not cold for the best flavor and texture.

Tips & Variations

To level your cake layers easily, chill them briefly before trimming with a serrated knife.
Use full sheets of graham crackers crushed finely if you don’t have pre-made crumbs.
For a deeper chocolate flavor, substitute half of the cocoa powder with dark cocoa powder.
If you don’t have a kitchen torch, briefly broil the mini marshmallows on top, watching carefully to avoid burning.
Gluten-free flour blend can be substituted to make this cake gluten-free.

Storage

Store the cake in an airtight container in the refrigerator for up to 3-4 days. Before serving, let it come to room temperature for best texture and flavor. Leftovers can be gently reheated or enjoyed chilled.

How to Serve

This is a round cake with three main layers seen from top to bottom: the top glossy dark chocolate layer with uneven edges dripping down the sides, a middle creamy white layer with slight speckles, and a bottom crumbly golden layer surrounding the base. On top of the chocolate layer, there is a ring of small toasted white marshmallows with golden and dark brown spots. The cake is on a white plate with some crumbly golden crumbs scattered around the base. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers and prepare the frostings a day ahead. Assemble the cake on the day you plan to serve it for the freshest taste.

How do I prevent the cake from drying out?

Make sure to store the cake in an airtight container or cover it tightly with plastic wrap to keep moisture in. The marshmallow frosting also helps keep the cake moist.