Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Chocolate S'mores Cake

5.0
Save
Rate
Tap to rate
PREP TIME
60 min
COOKING TIME
25 min
TOTAL TIME
205 min
SERVINGS
12 servings
Dessert
Chocolate S'mores Cake
Ingredients
  • baking spray
  • 1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
  • 3 large eggs
  • 1 cup whole milk
  • 1/3 cup melted unsalted butter
  • 1 tablespoon instant espresso powder
  • 3 teaspoons vanilla extract, divided
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 5 large egg whites
  • 1 2/3 cups granulated sugar
  • 1/2 teaspoon cream of tartar
  • 3/4 cup graham cracker crumbs, divided
  • 10 small graham cracker rectangles
Instructions
1
Gather all the necessary ingredients before starting the recipe.
2
Preheat your oven to 350 degrees F (175 degrees C). To prepare the cake pans, line the bottom of two 9-inch round cake pans with parchment paper and lightly spray them with baking spray.
3
In a large mixing bowl, combine the cake mix, eggs, milk, and butter. Use an electric mixer to beat the ingredients together until they are well combined. Add the espresso powder and 2 teaspoons of vanilla extract, mixing until smooth.
4
Divide the batter evenly between the prepared pans and spread it into even layers. Place the pans in a preheated oven and bake until a toothpick inserted into the center of the cakes comes out clean, taking about 25 to 30 minutes.
5
While the cakes are baking, prepare the chocolate mixture. Place the chocolate chips in a heatproof bowl and bring the cream to a gentle simmer over medium-low heat, stirring constantly for about 6 minutes. Pour the hot cream over the chocolate chips and let it stand for 5 minutes.
6
After the chocolate mixture has cooled slightly, gently stir it together in a circular motion to evenly blend the chocolate into the cream. Let it cool further, uncovered, at room temperature, stirring occasionally, until it thickens to a spreadable consistency, taking about 1 ½ hours.
7
Simultaneously, prepare the meringue mixture. Bring a small saucepan filled with 2 inches of water to a simmer over medium-low heat. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, sugar, and cream of tartar together on medium speed until well combined.
8
Place the mixer bowl over the simmering water, ensuring that the bottom of the mixing bowl does not touch the water. Cook the egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, taking about 8 to 10 minutes.
9
Remove the bowl from the heat and return it to the stand mixer. Beat on high speed, gradually adding the remaining 1 teaspoon of vanilla extract. Continue beating until stiff peaks form, taking about 6 to 7 minutes.
10
Set aside 2 cups of marshmallow cream and place the remaining marshmallow cream into a piping bag fitted with a large star tip.
11
Remove the cooled cakes from their pans and discard the parchment paper. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use any excess cake for another dish.
12
Place one cake layer on a cake stand or plate, cut-side up. Spread the reserved 2 cups of marshmallow cream in an even layer on top of the cake.
13
Sprinkle 1/2 cup of graham cracker crumbs evenly over top. Top with the remaining cake layer, cut-side down.
14
Fill in any empty spots in the seams of the cake layers using marshmallow cream from the piping bag; smooth the sides using an offset spatula. Refrigerate the stacked cake, uncovered, for 30 minutes.
15
Spoon 1 ¼ cups of cooled chocolate mixture over the top of the stacked cake, spreading it into an even layer using a large cake spatula. Allow excess to extend over the sides and frost the sides of the cake using the remaining chocolate mixture, smoothing into an even layer.
16
Using marshmallow cream in a piping bag, pipe 10 large rosettes along the top and outside edge of the cake.
17
Sprinkle the center of the cake with remaining 1/4 cup of graham cracker crumbs. Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of the cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design.
18
Refrigerate the cake, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.
19
Just before serving, use a kitchen torch to slightly brown the marshmallow rosettes. Slice and serve the cake.