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S'mores Cake

S'mores cake is a chocolate layer cake with a marshmallow meringue frosting torch-toasted into golden peaks and a glossy chocolate ganache drip. It’s built with graham cracker crumble at the base for that campfire s’mores crunch in every slice.
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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
  • 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
  • 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 cast iron skillet
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Bake the chocolate cake layers
  1. Preheat oven to 350°F. Grease two 9-inch round pans so the cakes release cleanly.
  2. Whisk all dry cake ingredients together in one bowl. This evenly distributes baking soda, baking powder, cocoa powder, and salt.
  3. Whisk eggs, buttermilk, coffee, vegetable oil, and vanilla extract separately until uniform. Combine thoroughly so the batter stays smooth.
  4. Pour wet into dry and mix until the batter is smooth. Scrape as needed for an even chocolate crumb.
  5. Divide batter between the pans and bake at 350°F for 30-35 minutes. Bake until the centers spring back and a toothpick comes out with moist crumbs.
  6. Cool the cakes completely before frosting. Let them cool for about 1 hour to prevent the meringue from melting.
Make the chocolate ganache
  1. Heat heavy cream until simmering, then pour it over chopped dark chocolate. Let it sit for 2 minutes so the chocolate melts.
  2. Stir until smooth, then cool until pourable but still fluid. This timing helps the ganache drip without turning firm.
Make the marshmallow meringue
  1. Combine egg whites, granulated sugar, and cream of tartar in a double boiler. Whisk over simmering water until the sugar dissolves and the mixture is hot.
  2. Transfer to a mixer and beat until stiff, glossy peaks form. Stop when the meringue holds tall peaks for dramatic torching.
Assemble and finish
  1. Spread ganache and meringue between the cooled cake layers. Keep the filling centered so the layers stack evenly.
  2. Frost the outside of the cake with the marshmallow meringue. Smooth the sides lightly to create a base for the graham crumble.
  3. Press graham cracker crumbs around the base of the cake. Add a visible layer of crumble where the cake meets the plate.
  4. Torch the meringue to golden in dramatic patches. Move the kitchen torch quickly for toasted peaks without drying the frosting.
  5. Drizzle the remaining ganache over the top. Let it run down the sides for a glossy chocolate drip.

Notes

For best torched peaks, frost after the cakes are fully cooled and keep the meringue moving until you’re ready to torch. Refrigerate leftovers in an airtight container up to 3 days; freeze baked, unfrosted layers up to 2 months. For a lighter option, reduce the ganache richness by using half-and-half in place of heavy cream, but the drip will be slightly less thick.