Description
A delightful homage to the classic campfire treat, this S’mores Cake features layers of chocolate, marshmallow, and a buttery crumb that melts in your mouth.
Ingredients
Scale
- 250 grams digestive biscuits or graham crackers (plus 1 tbsp sugar if using graham crackers)
- 90 grams unsalted butter (melted)
- 2 large eggs (room temperature)
- 300 grams granulated sugar
- 240 grams buttermilk
- 120 ml oil
- 120 grams cocoa powder
- 2 teaspoons vanilla extract
- 240 ml hot strong brewed coffee (or water)
- 300 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 80 grams heavy cream
- 120 grams dark chocolate (finely chopped)
- 30 grams unsalted butter
- 200 grams marshmallow crème/fluff (store-bought or homemade)
- 200 grams unsalted butter (room temperature)
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 100 grams dark chocolate
- 100 grams heavy cream
- 90 grams water
- 150 grams granulated sugar
- 250 grams agave syrup/honey/corn syrup
- 1 teaspoon lemon juice or ½ teaspoon cream of tartar
- 3 large egg whites
- 1 teaspoon vanilla extract
- The rest of marshmallow crème or store-bought marshmallow fluff for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- Crush the digestive biscuits or graham crackers until fine, then combine with melted butter (and sugar if using graham crackers) and press into the bottom of your prepared pans for a crunchy base.
- For the cake, beat the eggs and 300 grams of granulated sugar until light and fluffy.
- Mix in buttermilk, oil, melted butter, cocoa powder, vanilla extract, and hot brewed coffee until well combined.
- In a separate bowl, sift together flour, baking soda, baking powder, and salt, then gradually fold into the wet mixture.
- Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- For the chocolate filling, melt dark chocolate combined with heavy cream over a double boiler, stirring until smooth.
- For the marshmallow buttercream, whip 200 grams of butter with powdered sugar, vanilla extract, and salt until fluffy. Gradually mix in the marshmallow fluff until combined.
- Make the chocolate ganache by melting the remaining dark chocolate with heavy cream and letting it cool slightly.
- Assembly: Place one chocolate cake layer on a serving plate, spread a layer of chocolate filling, add the second cake layer, top with marshmallow buttercream, then drizzle with chocolate ganache. Finish with extra marshmallow fluff if desired.
Notes
Serve warm or at room temperature, ideally paired with vanilla ice cream or coffee. Store in an airtight container for up to 5 days in the refrigerator, or freeze individual slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg