This S’mores Chocolate Cake layers rich chocolate cake with smooth ganache and a hint of graham cracker crunch for that classic campfire-inspired flavor. It’s finished with a light, fluffy marshmallow meringue that’s toasted to golden perfection. It gives summer camping trip meets bakery vibes and is everything your summer celebrations need.
Some desserts just don’t need an introduction, and s’mores is definitely one of them. It’s one of those nostalgic treats that never fails to take me right back to summer nights sitting around a fire with my kids and trying (and usually failing) to get the perfectly toasted marshmallow. So, last time I got into one of my creative baking moods, I decided to pull inspiration from this summertime classic and – BAM – the S’mores Chocolate Cake was born.
For this recipe, you’re starting with two Dutch Apron® Bakery Chocolate Crème Cake Rolls to get you that rich, chocolatey base. From there, it’s all about layering: smooth chocolate ganache, crushed graham crackers, and a toasted marshmallow meringue on top. It hits all the familiar s’mores notes, just in a way that feels more bakery and less backyard. It’s a stylish take on the traditional treat and is guaranteed to win over your dessert-loving family from the very first bite; it certainly won over mine!
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Dubai Chocolate Pistachio Layer Cake
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What You’ll Need
- Round cutter, about 6-7” in diameter
- Medium-sized mixing bowl
- Microwave-safe bowl
- Serving plate
- Heatproof bowl
- Saucepan
- Whisk
- Stand mixer with whisk attachment
- Kitchen torch
Storage Information
If the cake is assembled and the meringue has been toasted, loosely cover the cake and store at room temperature for up to 1 day. Avoid using an airtight container as they can cause the meringue to collapse. For longer storage, place the cake in the fridge in a cake carrier or under a domed cover. Let the cake come to room temperature before serving for the best texture and flavor.
If you’re making the cake ahead of time, wait to add and torch the marshmallow meringue until just before serving.
For individual slices, wrap them in parchment paper and store in an airtight container in the refrigerator for up to 2 days.
Tips for Making a S’mores Chocolate Cake
- I recommend using high-quality chocolate for your ganache as it sets up smoothly, holds up better between layers, and has a richer taste.
- Don’t grind your graham crackers too fine. Keep some larger pieces for that classic s’mores crunch and texture.
- Once the full cake is assembled, chilling for an additional 30-60 minutes helps the cake set and makes slicing easier.
How to Make a S’mores Chocolate Cake
S’mores Chocolate Cake
Course: DessertCuisine: AmericanDifficulty: Moderate10-12
servings450
kcal8
This S’mores Chocolate Cake layers rich chocolate cake with smooth ganache and a hint of graham cracker crunch for that classic campfire-inspired flavor. It’s finished with a light, fluffy marshmallow meringue that’s toasted to golden perfection. It gives summer camping trip meets bakery vibes and is everything your summer celebrations need.
Ingredients
- Chocolate Cake:
2 Dutch Apron® Bakery Chocolate Crème Cake Rolls
- Chocolate Ganache & Graham Cracker Filling:
8 oz. semi-sweet or dark chocolate chips
1 c. heavy cream
5-6 graham cracker sheets, crushed
- Marshmallow Meringue Cream:
4 egg whites
1 c. granulated sugar
1/2 tsp. cream of tartar
1 tsp. vanilla extract or paste
Directions
- Prepare the Cake Layers
- Let your Chocolate Crème Cake Rolls thaw at room temperature for 30 minutes. Once thawed, unroll both of the cake rolls and gently remove the filling.
- Using a round cutter, cut 4 cake layers. Set the layers aside.
- Make the Chocolate Ganache
- Place the chocolate chips in a medium-sized mixing bowl.
- Heat the heavy cream in a microwave-safe bowl until hot but not boiling.
- Pour the hot cream over the chocolate chips.
- Let sit for 5 minutes then stir until smooth and glassy.
- Assemble the Cake Layers
- Place the first cake layer on a serving plate.
- Spoon about 1/4 of the ganache over the cake layer and spread evenly.
- Sprinkle 1/2 of the graham cracker crumbs on top.
- Place in the fridge to briefly set.
- Repeat this process with the remaining layers: cake layer, ganache, graham cracker crumbs (on middle layers)
- Once all layers are assembled, refrigerate the cake for at least 2-4 hours to allow the cake time to firm up.
- Make the Marshmallow Meringue Cream
- In a heatproof bowl, combine the egg whites, sugar, and cream of tartar.
- Place the bowl over a saucepan with about 2 inches of simmering water.
- Whisk constantly for about 4 minutes, or until the sugar is fully dissolved. If you’re using a thermometer, aim for 160°F.
- Remove the bowl from the heat and stir in the vanilla.
- Transfer mixture to a stand mixer with a whisk attachment. Beat on high for 5-7 minutes, or until stiff, glossy peaks form.
- Decorate the Cake
- Remove the chilled cake from the refrigerator.
- Pile the marshmallow meringue on top and spread or swoop it over the entire top of the cake.
- Use a kitchen torch to lightly toast the meringue until golden brown.
- Optional: Top with toasted marshmallows for extra flair.
- Slice and serve immediately.
S’mores Chocolate Cake Recipe Video
Notes
- Storage Instructions: If the cake is assembled and the meringue has been toasted, loosely cover the cake and store at room temperature for up to 1 day. For individual slices, wrap them in parchment paper and store in an airtight container in the refrigerator for up to 2 days.
- Special Tools: Round cutter (6-7″ in diameter), medium-sized mixing bowl, microwave-safe bowl, serving plate, heatproof bowl, saucepan, whisk, stand mixer with whisk attachment, and kitchen torch.
- Add Some Extra Chilling Time: Once the full cake is assembled, chilling for an additional 30-60 minutes helps the cake set and makes slicing easier.
About the Author:
Brand Wind is a graphic designer at Dutch Apron® Bakery where he creates a wide variety of materials pertaining to a variety of delicious desserts; his portfolio includes social media promotions, motion graphics, and, occasionally, lending an (actual) hand to make sure each recipe turns out just right. Brandon lives in Iowa with his wife and three children and enjoys creating his own comic books, playing guitar with his band, and going on whatever adventure his wife has planned for the weekend. He strives to be a constant reminder to his kids that, no matter how old you get, you can still be young at heart!
