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S'mores Chocolate Cake

S'mores Chocolate Cake is a delightful way to enjoy the classic campfire treat in cake form, featuring rich chocolate flavor, fluffy marshmallow frosting, and crunchy graham cracker topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup milk room temperature
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup hot water
For the Graham Cracker Crunchies
  • 3/4 cups graham cracker crumbs (about 6 full sheet graham crackers)
  • 1 1/2 tbsp sugar
  • 1/4 cup unsalted butter, melted
For the Toasted Marshmallow Frosting
  • 1 3/4 cups unsalted butter room temperature
  • 3 1/4 cups marshmallow fluff
  • 6 cups powdered sugar
For the Chocolate Ganache
  • 9 oz semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
For the Vanilla Frosting
  • 3/4 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or cream
For Decoration
  • 1 1/2 cups mini marshmallows

Method
 

Make the Chocolate Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla. Mix until smooth.
  4. Gradually stir in hot water.
  5. Pour the batter into the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Let the cakes cool completely.
Make the Graham Cracker Crunchies
  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
  2. Spread the mixture on a baking sheet and bake at 350°F (175°C) for about 10 minutes, stirring occasionally until golden.
  3. Let cool.
Make the Toasted Marshmallow Frosting
  1. In a large bowl, beat 1 3/4 cups unsalted butter until creamy.
  2. Gradually add marshmallow fluff and mix until combined.
  3. Slowly add in powdered sugar until the frosting is smooth.
Make the Chocolate Ganache
  1. In a saucepan, heat heavy cream until it just begins to simmer.
  2. Remove from heat and add chocolate chips.
  3. Stir until smooth and let cool slightly.
Make the Vanilla Frosting
  1. In another bowl, beat 3/4 cup unsalted butter until creamy.
  2. Gradually add powdered sugar, vanilla extract, and milk.
  3. Mix until smooth.
Assembly
  1. To serve, place one layer of chocolate cake on a platter.
  2. Spread a layer of toasted marshmallow frosting on top, then sprinkle with graham cracker crunchies.
  3. Add the second cake layer and top it with more marshmallow frosting.
  4. Drizzle with chocolate ganache and finish with mini marshmallows on top for extra flair!

Notes

Use room temperature ingredients for better mixing. Do not overmix the batter; mix until just combined. If you want extra chocolate flavor, add chocolate chips to the batter. You can toast the mini marshmallows on top with a kitchen torch for additional flavor. You can store leftover cake in an airtight container at room temperature for up to 3 days and in the refrigerator for up to a week.