Why bake the chocolate cake at 300°F rather than 350°F?

The lower 300°F baking temperature is the most specifically designed for the most perfectly even baking of this most intensely liquid chocolate cake batter. The lower temperature allows the most thin batter to set gradually and evenly throughout without the most aggressively fast edge-baking that would occur at higher temperatures, producing the most uniformly moist and the most evenly crumbed individual cake layer with the most minimal doming.

Can I skip the vanilla frosting dam?

The vanilla frosting dam is the most critical structural element for a properly assembled and the most beautifully stable s'mores cake. Without the dam, the ganache and marshmallow frosting filling layers seep out the sides during assembly and refrigeration, producing a sliding and unstable cake. The dam creates the most essential structural wall that contains every most beautiful filling layer most effectively.

How do I torch the marshmallows safely?

Hold the kitchen butane torch at approximately 2 inches above the mini marshmallows placed on top of the finished frosted cake. Move the torch flame in gentle circular motions and avoid holding it stationary in one spot for more than 1 to 2 seconds to prevent complete burning. The marshmallows toast to the most gorgeous golden color most quickly — step back and assess after each pass for the most beautiful individually toasted result.

S'mores Cake Easy Chocolate Toasted Marshmallow Graham Cracker

Description

The most extraordinary S’mores Cake made by preheating oven to 300°F preparing three 8-inch pans whisking 2 cups flour 2 cups sugar 3/4 cup cocoa baking soda and salt adding 2 eggs 1 cup milk and 1 cup oil mixing well adding vanilla to 1 cup hot water stirring in thin batter dividing and baking 30 to 33 minutes cooling completely then baking graham cracker crunchies of crumbs sugar and melted butter at 350°F for 8 to 10 minutes making toasted marshmallow frosting from butter marshmallow fluff powdered sugar and broiler-toasted marshmallows making chocolate ganache from heated cream and chocolate chips making vanilla frosting dam assembling with ganache marshmallow frosting and crunchies between layers chilling 30 minutes frosting outside pressing remaining crunchies adding chocolate drip topping with mini marshmallows and kitchen-torching. A completely extraordinary s’mores layer cake recipe.

Ingredients

Scale

2 cups 260g All-Purpose Flour

2 cups 414g Granulated Sugar

3/4 cup 85g Natural Unsweetened Cocoa Powder

2 tsp Baking Soda

1 tsp Salt

2 large Eggs

1 cup 240ml Whole Milk

1 cup 240ml Vegetable Oil

1 1/2 tsp Pure Vanilla Extract

1 cup 240ml Hot Water

3/4 cup 100g Graham Cracker Crumbs

1 1/2 tbsp Granulated Sugar for crunchies

1/4 cup 56g Unsalted Butter melted for crunchies

1 3/4 cups 392g Unsalted Butter room temperature for frosting

3 1/4 cups Marshmallow Fluff

6 cups 690g Powdered Sugar

1 1/2 cups Mini Marshmallows toasted

9 oz 1 1/2 cups Semi-Sweet Chocolate Chips

3/4 cup 180ml Heavy Whipping Cream

3/4 cup 168g Unsalted Butter room temperature for dam

3 cups 345g Powdered Sugar for dam

1 tsp Pure Vanilla Extract for dam

1 tbsp Milk for dam

Instructions

1. Preheat oven to 300°F 148°C. Prepare three 8-inch pans with parchment and greased sides.

2. Whisk all cake dry ingredients in large bowl. Add eggs milk and oil mix well. Add vanilla to hot water stir into batter. Batter will be very thin.

3. Divide evenly. Bake 30 to 33 minutes until toothpick few crumbs. Cool completely.

4. Increase oven to 350°F. Combine crumbs sugar and melted butter. Spread on lined sheet. Bake 8 to 10 minutes. Cool.

5. Toast mini marshmallows under broiler 1 minute until golden. Cool completely.

6. Beat butter smooth. Add marshmallow fluff. Beat. Add powdered sugar in two additions. Add toasted marshmallows. Beat combined.

7. Heat cream to just boiling. Pour over chocolate chips. Rest 3 to 5 minutes. Whisk smooth.

8. Beat vanilla frosting dam butter smooth add powdered sugar vanilla and milk beat smooth.

9. Level cake layers. Assemble with vanilla dam ganache marshmallow frosting and crunchies between each layer. Refrigerate 30 minutes.

10. Frost outside with marshmallow frosting. Press crunchies around base. Drizzle chocolate drip. Torch mini marshmallows on top.

Prep Time: 2 hours
Cook Time: 40 minutes
Category: Dessert, Cake, Celebration, Summer
Method: Baking, Broiling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 1193
Sugar: 134g
Sodium: 413mg
Fat: 61g
Saturated Fat: 35g
Unsaturated Fat: 22g
Trans Fat: 2g
Carbohydrates: 164g
Fiber: 3g
Protein: 7g
Cholesterol: 130mg

Keywords: smores cake, easy chocolate smores cake recipe toasted marshmallow frosting graham cracker crunchies ganache, best s'mores layer cake celebration, chocolate marshmallow graham cracker cake