Easy Chocolate S’mores Cake
This indulgent chocolate s’mores 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 it’s so moist! I also can’t say no to those toasty marshmallows. Even long after they’ve 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! It’s funny, I was walking around the house after I toasted the marshmallows and the smell wouldn’t leave me so I may have picked off a few after I finished the cake.
What you need for the RECIPE
This cake has a fair few ingredients but it’s 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 couldn’t 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 don’t 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.
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. It’s 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.
The ganache that goes on top of this cake is smooth and it’s so easy to make!
Dark chocolate – make sure you’re using dark chocolate and that it’s cooking chocolate for best results here.
Heavy cream – at least 30% fat content. This is the cream you use for whipping.
We’re topping this cake with toasted marshmallows and graham crackers. See the notes below on different ways to toast the marshmallows.
Graham crackers – if you can’t 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 it’d look just as good!
How to make the RECIPE
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 180°C / 350°F. Allow to cool down.
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.
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.
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!
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 you’re 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.
I hope you guys enjoyed this indulgent easy chocolate s’mores cake recipe with me. Also, remember to check my delicious Easy Passionfruit Banana Recipe if you’re looking for a really easy cake recipe that is packed full of flavor. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
Indulgent Chocolate S'Mores Cake
- 1 1/2 cups all-purpose flour
- 6 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp salt
- 2 tbsp malt powder
- 1 cup brown sugar
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup cookie butter
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup mini marshmallows
- 1 cup unsalted butter
- 1 1/3 cups powdered sugar
- 1/2 cup cocoa powder
- 1 1/2 cups dark chocolate
- 1 cup marshmallow fluff
- 1 cup dark chocolate
- 1/3 cup heavy cream
- 1 cup dark chocolate
- 5 graham crackers
- Preheat a fan forced oven to 180°C / 350°F. 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.
- 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.
- 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.
- 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.