Easy Chocolate S’mores Cake
This indulgent chocolate sโmores cake is the definition of pure decadence. It starts off with a dense cookie butter infused chocolate cake. Filled with marshmallow fluff, covered in delicious chocolate frosting, covered in chocolate sauce and topped with toasted marshmallows!
My favourite thing about this cake is how dense and fudgy the cake is. And itโs so moist! I also canโt say no to those toasty marshmallows. Even long after theyโve been toasted, they may not be soft and gooey anymore, but the toasty caramelised flavour is still there!
What does this cake taste like?
Easy chocolate s’mores cake is sweet, dense intense chocolate with toasty marshmallows! Itโs funny, I was walking around the house after I toasted the marshmallows and the smell wouldnโt leave me so I may have picked off a few after I finished the cake.
What you need for the RECIPE
Cake
This cake has a fair few ingredients but itโs easy to put together and the payoff is huge! A dense, yet light and moist cake with an intense chocolate flavour!
All-Purpose flour – this is just regular plain flour.
Cocoa powder – use good quality dark cocoa powder. The unsweetened kind.
Baking powder – this helps the cake rise
Bicarb soda – this also a raising agent that helps the cake rise and is often used with acidic ingredients like cocoa powder or lemon.
Salt – adds flavour to the recipe. I use the pink Himalayan salt only so that you guys can see it more easily on screen, but regular white fine salt is fine to use.
Malt powder – I actually couldnโt find malt powder so I ended up using milo which is a chocolate malt powder. So either is fine.
Brown sugar – this is a much sweeter way to sweeten this cake and bring out a deep rich chocolate flavour.
Buttermilk – buttermilk is often used to make cakes more moist. If you donโt access to it you can make it yourself using 1 tbsp vinegar or lemon juice per 1 cup of milk and let it sit for 5 minutes before using.
Vegetable oil – you can use sunflower oil in its place.
Eggs – I used large, room temperature eggs.
Cookie butter – this stuff is so yum! I happened to have a jar of the crunchy version of this one.
Vanilla extract – I used pure vanilla extract for this.
Boiling water – this will help make the batter really smooth and bring it to room temperature which results in a really moist cake,
Mini marshmallows – These can be found in the baking section or powdered hot drink section of your supermarket.
Frosting
The frosting in this recipe is a silky indulgent chocolate frosting!
Butter – I used softened butter for this.
Powdered sugar – you want to use powdered sugar for this so you end up with a smooth buttercream.
Cocoa powder – Make sure you use unsweetened cocoa powder. This helps bring a really deep and rich chocolate flavour to the frosting.
Dark chocolate – I melted the chocolate in the microwave for 30 seconds at a time, stiring each time until it was smooth. Itโs important you let your chocolate cool slightly before adding to the frosting otherwise it will cause your frosting to melt.
Marshmallow fluff – Optional. You could just use chocolate frosting if you like, but tea with the theme! This elevates the cake.
Ganache
The ganache that goes on top of this cake is smooth and itโs so easy to make!
Dark chocolate – make sure youโre using dark chocolate and that itโs cooking chocolate for best results here.
Heavy cream – at least 30% fat content. This is the cream you use for whipping.
Decorations
Weโre topping this cake with toasted marshmallows and graham crackers. See the notes below on different ways to toast the marshmallows.
Graham crackers – if you canโt find graham crackers, anything close to it is fine. You could easily get away with using digestives.
Giant marshmallows – If you can find these, bonus! I found these at Woolworths in Australia. But you can use regular sized marshmallows and itโd look just as good!
How to make the RECIPE
Cake
1. Add the flour, cocoa powder, baking powder, bicarb soda, salt and malt powder to a large mixing bowl and use a whisk to combine. Set aside.
2. Add the buttermilk, oil, eggs and cookie butter to a mixing bowl and mix to combine.
3. Next, add the dry ingredients and stir to combine.
4. Add the vanilla extract and boiling water and stir until well combined.
5. Evenly distribute the batter to both 8-inch cake tins.
6. Sprinkle with mini marshmallows. Bake for 20-25 minutes on 180ยฐC / 350ยฐF. Allow to cool down.
Frosting
1. Add the butter to a large mixing bowl and beat until pale and fluffy.
2. Next, add the powdered sugar and cocoa powder. Mix until well combined. Scrape down the bowl.
3. Add the melted chocolate and mix until well combined. Set aside.
Ganache
1. Add the cream and chocolate to a heatproof bowl and microwave for 30 seconds at a time, stirring each time.
2. After about 3-4 minutes it will be smooth. Allow to cool to room temperature before using.
Layering The Cake
1. Add a dab of frosting on your serving plate.
2. Add the first layer of cake.
3. Pipe two rings of frosting.
4. Add the marshmallow fluff and spread around.
5. Add the next layer of cake.
6. Cover in frosting.
7. Spread around.
Letโs decorate!
1. Add ganache on top of the cake and allow it drop off the sides.
2. Add giant marshmallows on top.
3. Use a kitchen torch to toast.
4. Add the graham crackers. Slice and serve!
Gave this a go? Donโt forget to rate the recipe andย leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Tips for making easy chocolate s’mores cake RECIPE
- When slicing the cake, if you want those really nice clean cuts, clean the knife each time you slice!
- When toasting the marshmallows, if youโre using a kitchen torch to toast the marshmallows, just take care of any marshmallows that may catch fire. It can happen easily. Just keep an eye out and blow out the flame otherwise your marshmallow will turn to black charcoal.
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Indulgent Chocolate S’Mores Cake
Serves 12
Ingredients
Cake
- 1 1/2 cups / 200 g all-purpose flour
- 6 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp salt
- 2 tbsp malt powder
- 1 cup / 225 g brown sugar
- 1 1/4 cups / 300 ml buttermilk
- 1/3 cup / 85 ml vegetable oil
- 2 eggs
- 1/2 cup / 100 g cookie butter
- 2 tsp vanilla extract
- 1/2 cup / 125 ml boiling water
- 1/2 cup / 100 g mini marshmallows
Frosting
- 1 cup / 250 g unsalted butter
- 1 1/3 cups / 200 g powdered sugar
- 1/2 cup / 100 g cocoa powder
- 1 1/2 cups / 300 g dark chocolate
- 1 cup / 200 g marshmallow fluff
Ganache
- 1 cup / 200 g dark chocolate
- 1/3 cup / 80 ml heavy cream
Decorations
- 1 cup dark chocolate
- 5 graham crackers
Learn How To Make it! [VIDEO]
Instructions
Cake
- Preheat a fan forced oven to 180ยฐC / 350ยฐF. Spray two 8-inch baking tins with oil spray and line the bottom with baking paper.
- To a large mixing bowl add the flour, cocoa powder, baking powder, bicarb soda, salt and malt powder. Use a whisk to combine. Add the brown sugar and mix to combine.
- To a separate large mixing bowl add the buttermilk, oil, eggs and cookie butter and whisk to combine. Add the dry ingredients and mix to combine. The mixture will be thick. Add the vanilla extract and boiling water and mix until well combined.
- Distribute the batter between the two baking tins, sprinkle each one with mini marshmallows and bake for 20-25 minutes. Allow to cool completely.
Frosting
- Add the butter to a large mixing bowl. Use an electric mixer to whip until pale and fluffy. About 3 minutes. Add the powdered sugar and cocoa powder and mix until well combined. Scrape down the bowl and add the melted chocolate and mix until everything is well combined.
Ganache
- Add the cream and chocolate to a heatproof bowl.Microwave for 30 seconds at a time, stirring each time until smooth. Set aside to cool to room temperature.
Let's decorate!
- Add a dab of chocolate frosting to your serving plate and spread around using a spatula. Add the first layer of cake and pipe a ring of chocolate frosting around it. Fill with the marshmallow fluff and spread around. Add the next layer of cake and cover in frosting.
- Add the chocolate ganache and spread around letting it drizzle over the edges. Add the giant marshmallows and use a kitchen torch to toast. Alternatively, you can toast these before adding to the cake. See notes.
3 comments
What is marshmellow fluff where do i get it from
Hi Chris! Marshmallow fluff is a marshmallow like substance that comes in a container. It’s used as toppings and filling for desserts. You can purchase it online or at some supermarkets depending on your location. I bought mine from Coles in Australia.
Hi! what can I use instead of cookie butter, just to lighten the recipe a bit?
Thanks! ๐