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S’mores Chocolate Cake

Irresistible S’mores Chocolate Cake to Sweeten Your Day

This S’mores Chocolate Cake combines moist chocolate layers with creamy ganache and crunchy graham crackers, topped with toasted meringue.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Can be substituted with gluten-free flour for a gluten-free option.
  • 1 cup Granulated sugar Coconut sugar can be used as a less processed substitute.
  • 1 cup Cocoa powder Dutch cocoa enhances richness.
  • 1 tsp Baking soda Ensure freshness by checking expiration dates.
  • 1 tsp Baking powder Ensure freshness by checking expiration dates.
  • 1/2 tsp Salt Opt for sea salt or omit altogether.
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar.
  • 1/2 cup Avocado oil Melted butter or any oil of choice can be used.
  • 2 large Eggs For a vegan version, use flax eggs.
  • 2 tsp Vanilla extract Pure extract is preferable.
  • 1 cup Hot brewed coffee Can be substituted with hot water.
  • 8 oz Semi-sweet or dark chocolate Choose high-quality chocolate for best results.
  • 1 cup Heavy cream Low-fat options may affect consistency.
For the Meringue
  • 4 large Egg whites Requires stabilization with cream of tartar.
  • 1/4 tsp Cream of tartar Helps stabilize egg whites in meringue.
  • Flaky sea salt Optional; for garnishing.
For the Crumble
  • 1 cup Graham crackers Can be substituted with gluten-free crackers.
  • 1/4 cup Melted butter May substitute with coconut oil for a dairy-free version.

Equipment

  • Oven
  • mixing bowls
  • Spatula
  • Cake Pans
  • Wire Rack
  • Saucepan
  • Electric Mixer
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 6-inch or 7-inch round cake pans to prevent sticking.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
  3. In a separate bowl, combine buttermilk, avocado oil, eggs, vanilla extract, and hot brewed coffee. Whisk until smooth.
  4. Gradually pour wet mixture into dry ingredients, folding gently to combine without overmixing.
  5. Fold in semi-sweet or dark chocolate chips until evenly distributed.
  6. Divide batter between prepared pans and bake for 25-30 minutes until toothpick comes out clean.
  7. Allow cake layers to cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
  8. Heat heavy cream in a saucepan until it simmers, pour over chopped chocolate, and stir until smooth for ganache.
  9. Crush graham crackers into fine crumbs and combine with melted butter to create a sandy mixture.
  10. Assemble the cake by layering ganache and graham cracker crumble between the layers.
  11. Whip egg whites with cream of tartar until stiff peaks form for meringue.
  12. Toast meringue using a kitchen torch until golden brown.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5IUCalcium: 5mgIron: 10mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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