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+ servings
S'more's Cake
Prep Time
25 mins
Cook Time
27 mins
Total Time
52 mins

Rich chocolate cake layers with a buttery graham cracker base filled with a chocolate ganache and topped with a golden roasted marshmallow frosting. 

Course: Dessert
Cuisine: American
Keyword: chocolate cake recipe, marshmallow frosting
Servings: 10
Author: Jackie
Chocolate Graham Cracker Cake
  • 2 cups graham cracker crumbs
  • 8 Tablespoons butter melted
  • 1 tablespoon sugar
  • 1 ¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened dark cocoa powder
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or sour cream
  • ½ cup oil
  • 1 tablespoon vanilla extract
  • 1 cup freshly brewed hot coffee or hot water
Chocolate Fudge Filling
  • ¼ cup unsalted butter
  • heaping cup semi-sweet chocolate chips or 2 oz. chocolate
  • 1 ¾ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup heavy cream
Marshmallow Frosting
  • cup water
  • ¾ cup granulated sugar
  • ¾ cup corn syrup
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Chocolate Cake
  1. Heat oven to 350°F. Grease and flour the sides three 6-inch round baking pans. Line the bottom of the pans with a fitted parchment paper circle.
  2. In a small bowl, toss together graham cracker crumbs, melted butter, and sugar.
  3. Divide crumbs into prepared cake pans and press down. Set aside.
  4. Stir together sugar, flour, cocoa, baking soda and salt in large bowl.
  5. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
  6. Stir in hot coffee. Batter will be runny.
  7. Evenly pour batter into prepared pans over the graham cracker crusts.
  8. Bake 25-27 minutes or until wooden pick inserted in center comes out clean.
  9. Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.
  10. Once completely cooled, wrap in Saran Wrap and refrigerate until chilled, about an hour.
Chocolate Fudge Filling
  1. To make the filling, melt the butter and the cream in the microwave for 45 seconds to minutes. Add the chocolate and let sit for 2 minutes.
  2. Once chocolate has melted, stir until smooth.
  3. Add the powdered sugar and vanilla and whisk until smooth.
  4. Allow filling to cool until spreadable consistency (will thicken as it cools), about 30 minutes.
Marshmallow Frosting
  1. To make the marshmallow frosting whisk together water, sugar, and corn syrup in a small pot

  2. Place pot over medium heat and cook, without stirring, until mixture becomes a boiling syrup or 225 degrees, about 4-5 minutes.
  3. Meanwhile, beat egg whites and cream of tartar in a dry clean bowl until soft peaks form.
  4. With the mixer running on low, slowly add the hot syrup to the egg whites in a steady stream.
  5. Once all the syrup has been added, increase mixture speed to high and beat until fluff is cool and doubled in size, about 5 minutes.
  1. Once cakes are chilled, cut off domed cake tops with a serrated knife.

  2. Place one layer on a cake plate and frost it with about ½ of fudge frosting.
  3. Repeat with the remaining layers and frost the outside of the cake with marshmallow frosting.
  4. Torch marshmallow frosting until golden.