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+ servings
Slice of Chocolate Smores Cake

Indulgent Chocolate S'Mores Cake

Serves 12

5 from 1 vote
Prep Time: 30 mins
20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American



  • 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.

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.


This cake can be stored in an airtight container for up to three days.
Toasting the marshmallows
The easiest way to toast these is using a kitchen torch. Just take care when toasting them with the torch because the marshmallows catch fire easily. Alternatively, you can add these to a baking tray and lightly toast them under your oven grill. Or even add them to a metal skewer and toast them over a safe, outdoor, open flame.


Calories : 863kcal
Carbonhydrates: 93g
Protein: 10g
Fat: 53g
Saturated Fat: 31g
Trans Fat : 1g
Cholesterol: 82mg
Sodium: 436mg
Potassium : 571mg
Fiber: 8g
Sugar : 57g
Vitamin A: 673IU
Vitamin C: 1mg
Calcium: 132mg
Iron: 8mg
Nutrition Disclosure