This s'mores cake has all the flavors of the campfire treat, but in a cake! Layers of chocolate cake, ganache, marshmallow, and graham crackers make this cake a showstopper!
Preparation Time
60 mins
Total Time
60 mins
Calories
631 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 2 (9-inch) cake pans with parchment paper, lightly spray with baking spray.
Step 2
While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to spreadable consistency, about 1 1/2 hours.
Step 3
Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.
Step 4
Gather the ingredients.
Step 5
Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract.
Step 6
Divide batter evenly between prepared pans, spreading into even layers.
Step 7
Bake in the preheated oven until a wooden pick inserted into centers of cake comes out clean, 25 to 30 minutes.
Step 8
Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans. Let cool completely on a wire rack, about 1 hour.
Step 9
Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat together egg whites, sugar, and cream of tartar in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute.
Step 10
Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer.
Step 11
Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes.
Step 12
Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.
Step 13
Place 1 cake layer on a cake stand or plate, cut side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top.
Step 14
Sprinkle 1/2 cup of the graham cracker crumbs evenly over top.
Step 15
Top with remaining cake layer, cut side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula.
Step 16
Refrigerate stacked cake, uncovered, for 30 minutes.
Step 17
Spoon 1 1/4 cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides.
Step 18
Frost sides of cake using remaining chocolate mixture, smoothing into an even layer.
Step 19
Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake.
Step 20
Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs.
Step 21
Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design.
Step 22
Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.
Step 23
Using a kitchen torch, slightly brown marshmallow rosettes. Slice and serve cake.
Ingredients
3 large eggs
1 cup whole milk
1 tablespoon instant espresso powder
baking spray
3 teaspoons vanilla extract, divided
5 large egg whites
1 (12 ounce) bag semi-sweet chocolate chips
0.5 teaspoon cream of tartar
1.5 cups heavy whipping cream
0.3333 cup melted unsalted butter
1.667 cups granulated sugar
0.75 cup graham cracker crumbs, divided
10 small graham cracker rectangles
1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Mo
