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S'mores Cake

S'mores cake with rich chocolate layer, silky chocolate ganache, and a torched marshmallow meringue frosting with golden peaks. Graham cracker crumble at the base and a glossy ganache drip make this s'mores layer cake look like a campfire dessert.
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Prep Time 35 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate cake
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
For the marshmallow meringue
  • 4 egg whites
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
For the chocolate ganache
  • 0.5 cup heavy cream
  • 4 oz dark chocolate, chopped
  • 1 cup graham cracker crumbs for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Bake the chocolate cake layers
  1. Preheat the oven to 350°F, grease two 9-inch round pans, and set them aside with a light coating on the sides.
  2. Whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt in one bowl until evenly combined.
  3. Whisk together the eggs, buttermilk, strong brewed coffee, cooled, vegetable oil, and vanilla extract in a separate bowl until smooth.
  4. Combine wet into dry and mix just until the batter is smooth and no dry streaks remain.
  5. Divide the batter between the two pans and bake for 30-35 minutes, until a toothpick in the center comes out clean and the tops spring back.
  6. Cool the cake layers completely, leaving them fully set before assembling.
Make the chocolate ganache
  1. Heat the heavy cream until simmering, then pour it over the chopped dark chocolate.
  2. Let the mixture sit for 2 minutes, then stir until completely smooth and glossy.
  3. Cool the ganache until pourable but still fluid, so it will spread and drip cleanly.
Make the marshmallow meringue
  1. Combine the egg whites, granulated sugar, and cream of tartar in a double boiler and whisk over simmering water until the sugar dissolves and the mixture is hot.
  2. Beat the meringue with a mixer until stiff and glossy peaks form, holding their shape when you lift the beaters.
Assemble and finish
  1. Fill the cake with ganache and meringue between layers, spreading evenly so the cake stays stable.
  2. Frost the outside with the marshmallow meringue and press graham cracker crumbs around the base.
  3. Use a kitchen torch to toast the meringue to golden in dramatic patches, watching for browned tips while keeping the frosting fluffy.
  4. Drizzle the remaining ganache over the top so it runs slightly down the sides in a visible glossy ribbon.

Notes

For the cleanest torched peaks, torch right before serving so the meringue stays crisp and marshmallow-soft. Refrigerate leftovers in a covered container up to 3 days; freezing is not recommended because the meringue and texture can weep. Dietary swap: use a gluten-free 1:1 baking flour blend in place of all-purpose flour for a gluten-free graham cracker cake-style finish (texture may vary).