S’mores are a nostalgic treat that brings back memories of summer campfires, gooey marshmallows, and melting chocolate.
But what if you could enjoy those same flavors in a rich, indulgent cake? That’s exactly what this Chocolate S’mores Cake delivers!
This cake layers decadent black cocoa cake with a luscious honey syrup soak, all topped off with a graham cracker butter base, toasted meringue, and gooey marshmallows.
It’s the perfect dessert to bring the classic flavors of s’mores to any occasion, no fire needed!
Ingredients List
Cake Ingredients:
- 240 grams (2 cups) cake flour
- 80 grams (1 cup) black cocoa powder
- 1/2 tsp fine sea salt
- 14 grams (1 Tbsp) baking powder
- 350 grams (1 3/4 cup) granulated sugar
- 160 mL (2/3 cup) canola oil (or any neutral oil)
- 2 large eggs (room temperature)
- 150 grams (2/3 cup) sour cream
- 240 mL (1 cup) hot coffee (I use Americano for a rich depth)
- 60 mL (2oz/1/4 cup) espresso (cooled, optional for extra coffee kick)
Honey Syrup:
- 42 grams (2 Tbsp) honey
- 60 mL (1/4 cup) hot water
Graham Cracker Butter:
- 113 grams (1/2 cup/1 stick) salted butter (softened)
- 1 package graham crackers (8-9 full sheets), ground up
- 42 grams (2 Tbsp) honey
Toasted Meringue:
- 4 large eggs (room temperature)
- 200 grams (1 cup) granulated sugar
- 21 grams (1 Tbsp) honey
- 60 mL (1/4 cup/2oz) water
- Tiny pinch of fine sea salt
- 1 tsp vanilla bean paste (or beans from 1 pod)
Required Kitchen Tools
Before you dive into the baking process, it’s essential to have the right tools at hand. These will help you create a flawless Chocolate S’mores Cake that will impress your guests or satisfy your own sweet cravings. Here are the must-have tools for making this delicious cake:
- Mixing Bowls: You’ll need a set of large mixing bowls to separate your dry and wet ingredients. Glass or stainless steel bowls work best, as they won’t react with the ingredients.
- Stand or Hand Mixer: To mix and cream the cake batter, a stand mixer or hand mixer will save you time and effort. A mixer is especially useful for achieving a light and airy meringue.
- Cake Pans: Two 8-inch round cake pans are ideal for this recipe. Make sure they are greased and lined with parchment paper for easy removal after baking.
- Whisk: A whisk will be helpful for combining your dry ingredients and also for stirring up the meringue.
- Piping Bag: Use a piping bag to pipe the toasted meringue onto your cake layers for a beautiful, billowy topping. If you don’t have one, a plastic sandwich bag with the tip cut off will also work.
- Toasting Torch: If you want that perfectly toasted meringue effect, a kitchen blowtorch is a must-have. It will give you that gorgeous caramelized color and texture.
- Cooling Rack: Let your cakes cool properly by placing them on a cooling rack. This prevents the cakes from becoming soggy as they cool.
Having these tools ready will help you achieve the best results when making your Chocolate S’mores Cake, making the process smooth and enjoyable.
Cake Preparation
The key to this Chocolate S’mores Cake lies in the rich layers of black cocoa cake, soaked with honey syrup and complemented by the graham cracker butter and toasted meringue. Follow these steps to bake and assemble the cake perfectly.
1. Making the Chocolate Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing and lining two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the cake flour, black cocoa powder, salt, and baking powder. These dry ingredients will give the cake its deep, rich flavor and ensure a light, airy texture.
In a separate large bowl, combine the granulated sugar and oil, then whisk until the mixture is smooth. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the sour cream and coffee, mixing well to ensure a smooth batter. If you’re adding espresso for that extra coffee kick, pour it in at this stage.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or a hand mixer on low speed. Be careful not to overmix—just stir until everything is well combined. The batter should be thick and smooth.
2. Baking the Cake
Pour the cake batter evenly into your prepared pans. Use a spatula to smooth the tops, ensuring an even surface. Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so check the cakes after 25 minutes to avoid overbaking.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. While the cakes cool, prepare the honey syrup and graham cracker butter.
3. Preparing the Honey Syrup and Graham Cracker Butter
To make the honey syrup, simply combine the honey and hot water in a small bowl, stirring until the honey dissolves completely. Set aside.
For the graham cracker butter, melt the softened butter in a small saucepan over medium heat. Once melted, stir in the ground graham crackers and honey, mixing until you have a crumbly, slightly sticky mixture. This will add that familiar graham cracker flavor and texture to your cake.
Assembling and Decorating the Cake
Now that your cake layers have cooled and your components are prepared, it’s time to assemble your Chocolate S’mores Cake into a beautiful, irresistible masterpiece.
1. Soaking the Cake Layers
To start, place the first layer of the chocolate cake on your cake stand or a large plate. Use a pastry brush or spoon to gently drizzle half of the honey syrup over the top of the cake layer. The syrup will soak into the cake, adding moisture and a subtle sweetness.
Next, spread a generous layer of graham cracker butter on top of the soaked cake. The buttery graham cracker mixture will give the cake a delicious crunch and create the perfect base for the toasted meringue.
Place the second layer of cake on top and repeat the soaking and spreading process. Once both layers are assembled, you’ll have a deliciously layered cake with a wonderful combination of textures—soft, rich cake, crunchy graham cracker, and sweet honey syrup.
2. Making and Applying the Toasted Meringue
To make the toasted meringue, start by placing the egg whites, granulated sugar, honey, water, and a pinch of sea salt in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method). Use a whisk to gently stir until the sugar dissolves and the mixture reaches 160°F (71°C). Once it’s heated, transfer the mixture to a stand mixer and whisk on high speed until stiff, glossy peaks form. Add the vanilla bean paste during the last minute of mixing.
Carefully pipe the meringue onto the top and sides of your cake. You can use a swirling pattern for a more rustic look or a smooth finish for something more refined. After piping, use a kitchen blowtorch to toast the meringue. Hold the torch about 2 inches from the meringue, moving it in small circular motions. The meringue will turn golden brown and develop a beautiful caramelized color.
3. Final Touches
For the ultimate s’mores experience, top the cake with a few scattered pieces of your favorite toasted marshmallows. You can make these by either roasting marshmallows over an open flame or simply using mini marshmallows that have been toasted in the oven. These marshmallows will add that iconic gooey texture and finish the cake with the familiar s’mores look.
Storage Instructions
How to Keep Chocolate S’mores Cake Fresh
If you’re lucky enough to have leftovers (though it’s unlikely!), store your cake in an airtight container at room temperature for up to 2 days. The meringue will soften slightly, but the cake will still be delicious.
Freezing the Cake
To freeze the cake, slice it into individual pieces and wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. You can freeze the cake for up to 1 month. When you’re ready to enjoy it, simply thaw it at room temperature or heat it up slightly in the microwave.
Conclusion
This Chocolate S’mores Cake is the ultimate dessert for s’mores lovers, bringing all the delicious, nostalgic flavors of the classic campfire treat into a rich, decadent cake. From the soft, coffee-infused black cocoa cake to the crunchy graham cracker butter and fluffy, toasted meringue, every bite is a reminder of why s’mores are so beloved. Whether you’re celebrating a special occasion or just craving something indulgent, this cake is sure to impress.
So, gather your ingredients, get your tools ready, and dive into this incredible recipe. You’ll create a cake that’s not just a treat but an experience—one that brings the joy and comfort of s’mores to any occasion.
