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S'mores Cake

S'mores cake combines a moist chocolate layer cake, rich chocolate ganache, and a torched marshmallow meringue frosting with a graham cracker crumble base. The dramatic golden peaks and chocolate drip finish give this chocolate marshmallow cake a true campfire cake look.
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Prep Time 35 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate cake
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs large eggs
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
For the marshmallow meringue
  • 4 egg whites large egg whites
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
For the chocolate ganache
  • 0.5 cup heavy cream
  • 4 oz dark chocolate, chopped
  • 1 cup graham cracker crumbs for garnish

Equipment

  • 2 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Bake the chocolate cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans. Grease thoroughly so the layers release cleanly.
  2. Whisk all dry cake ingredients together in a bowl. Mix until the cocoa powder and leaveners are evenly distributed.
  3. Whisk all wet ingredients together separately in a bowl. Ensure the eggs are fully combined before mixing into the dry ingredients.
  4. Combine the dry and wet ingredients and mix until smooth. Scrape the sides to remove any dry pockets.
  5. Divide the batter between the two pans and bake for 30-35 minutes. Bake until the centers spring back and a toothpick comes out with a few moist crumbs.
  6. Cool the cakes completely. Let them cool fully so ganache and frosting won’t melt or slide.
Make ganache
  1. Heat the heavy cream until it reaches a simmer. Watch for small bubbles around the edges.
  2. Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes. Keep the chocolate submerged for smooth melting.
  3. Stir until the ganache is smooth. Continue mixing until glossy and uniform.
  4. Cool the ganache until pourable but still fluid. It should flow off a spoon without thickening.
Make marshmallow meringue
  1. Combine egg whites, granulated sugar, and cream of tartar in a double boiler. Keep the bowl over simmering water so the mixture warms gently.
  2. Whisk over simmering water until the sugar dissolves and the mixture is hot. The texture should look clear and the grains should disappear.
  3. Beat with a mixer to stiff glossy peaks. Lift the whisk and confirm the peaks hold their shape.
Assemble and finish
  1. Fill the cake with ganache and meringue between the layers. Spread to the edges for even stacking.
  2. Frost the outside with the marshmallow meringue. Cover all sides with a smooth, generous layer.
  3. Press graham cracker crumbs around the base of the cake. Add a visible crumble ring where the cake meets the plate.
  4. Use a kitchen torch to toast the meringue to golden in dramatic patches. Torch until you see golden peaks and lightly browned spots.
  5. Drizzle the remaining ganache over the top. Let it run for a drip effect down the sides.

Notes

For best clean layers, cool the baked cakes completely before assembling. Store covered in the refrigerator for up to 3 days; freeze assembled cake only if you plan to torch again after thawing (freezing can soften meringue). For a lighter option, use half less sugar meringue sweetener if you’re comfortable with texture changes—otherwise keep the stated sugar for stable stiff glossy peaks.