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S'mores Cake
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
205 minutes
Decadent s'mores cake: moist chocolate layers with graham cracker crumbs, luscious frosting, and torched marshmallow topping.
Ingredients:
  • baking spray
  • 1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
  • 3 large eggs
  • 1 cup whole milk
  • 0.3333 cup melted unsalted butter
  • 1 tablespoon instant espresso powder
  • 3 teaspoons vanilla extract, divided
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 1.5 cups heavy whipping cream
  • 5 large egg whites
  • 1.667 cups granulated sugar
  • 0.5 teaspoon cream of tartar
  • 0.75 cup graham cracker crumbs, divided
  • 10 small graham cracker rectangles
Instructions:
  • Prepare all your ingredients.
  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 9-inch cake pans with parchment paper and give them a light spray of baking spray.
  • In a large bowl, blend cake mix, eggs, milk, and butter until smooth using an electric mixer. Add espresso powder and 2 teaspoons of vanilla extract. Distribute batter evenly among pans, spreading into flat layers.
  • Bake the cakes in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on a wire rack for 20 minutes, then remove from pans and cool completely on the wire rack.
  • As the cakes bake, place chocolate chips in a heatproof bowl. Gently simmer cream in a saucepan for about 6 minutes. Pour hot cream over chocolate chips and let it sit for 5 minutes. Stir gently in a circular motion until smooth without incorporating air. Let the chocolate mixture cool at room temperature, stirring occasionally, until thickened for about 1 1/2 hours.
  • Heat a small saucepan filled with 2 inches of water on medium-low heat until it simmers. In a stand mixer with a whisk attachment, beat egg whites, sugar, and cream of tartar on medium speed for about 1 minute until well combined.
  • Set up a double boiler by placing the mixer bowl over simmering water without letting it touch the water. Whisk the egg white mixture continuously until it reaches 160°F (70°C) on a candy thermometer and the sugar crystals have dissolved, which should take around 8 to 10 minutes. Once done, remove the bowl from heat and place it back on the stand mixer.
  • On high speed, beat in 1 teaspoon of vanilla gradually until stiff peaks form, about 6 to 7 minutes.
  • Reserve 2 cups of marshmallow cream. Transfer the rest to a piping bag with a large star tip.
  • Unmold the cooled cakes and gently discard the parchment paper. Trim the tops of the cakes with a serrated knife to even them out; enjoy the extra cake for trifle or as a snack.
  • Lay down 1 cake layer with the cut side facing up on a cake stand or plate. Evenly spread 2 cups of marshmallow cream that you set aside on top of the cake.
  • Evenly scatter 1/2 cup of graham cracker crumbs over the top.
  • Place the second cake layer on top with the cut-side down. Use a piping bag filled with marshmallow cream to fill any gaps between the cake layers and then use an offset spatula to smooth the sides. Chill the cake uncovered in the refrigerator for 30 minutes.
  • Cover the stacked cake with 1 ¼ cups of cooled chocolate mixture, spreading it evenly with a large cake spatula. Let the excess extend over the sides. Then, frost the sides of the cake with the remaining chocolate mixture, ensuring a smooth and even layer.
  • Pipe 10 large rosettes using marshmallow cream along the outer edge of the cake for a beautiful finish.
  • Evenly dust the center of the cake with the remaining 1/4 cup of graham cracker crumbs.
  • Stand graham cracker rectangles in a spoke-wheel design inside rosette rings on cake. Pipe a large rosette in the center. Chill uncovered for at least 30 minutes or up to 48 hours before serving.
  • Caramelize marshmallow rosettes with a kitchen torch right before serving. Slice cake and enjoy!

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