S’mores Cake

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I’ve really been having a lot of fun with my mini blowtorch lately. There’s nothing like inventing a new s’mores dessert, topping it with some big, puffy marshmallows, and cranking up my blowtorch. I take great pride in skimming those mallows with the mini, yet mighty flame, until they’re perfectly toasted. If they light up and set on fire a bit, I blow them out right away. You can’t let things go too far.

I feel like it’s important to note here that in real life, when it comes to making s’mores, my entire marshmallow is ablaze for approximately 10-15 seconds before I blow it out. I’m in the “completely charred camp” in regard to the traditional campfire s’more. But when it comes to blowtorching my marshmallows for a s’mores-themed dessert that I actually want other people to be able to enjoy, I always try to go for that ever-so-slightly-kissed-by-the-campfire sort of a look. Perfectly achieved by my mini blowtorch.

But alas, I didn’t set out for this blog post to be a plug for mini blowtorches (even though I’m pretty sure you want one now). This post, is a tribute to the S’mores Cake: a moist and fudgy chocolate cake, filled with marshmallow creme and chocolate frosting. It’s covered in more chocolate frosting, of course, and topped with all the makings of a classic s’more: Hershey’s, grahams, and marshmallows. Carefully torched, and perfectly toasted, thank you to my mini blowtorch.

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S'mores Cake

Ingredients

Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk other milk substitutions are ok
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

Chocolate Frosting:

  • 1 cup softened butter
  • 1/2 cup cocoa powder
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk

Additional

  • 1-2 cups Marshmallow Creme
  • 2-3 graham crackers
  • 2-3 Hershey's bars

Instructions

For the Cake:

  1. Preheat the oven to 350º F. Prepare two 8" or 9" cake pans by spraying with baking spray.
  2. Add the flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl or the bowl of a stand mixer. Whisk to combine.
  3. Then, add the milk, vegetable oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Pour the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pans by inverting each layer on to a plate, and cool completely before frosting and assembling.

For the frosting:

  1. Use an electric mixture to beat together the butter and cocoa together in a large bowl until smooth. Mix in the vanilla and the powdered sugar, cup by cup. Slowly pour in the milk until frosting reaches desired consistency. If the frosting is too thin, add more powdered sugar. Add more milk if the frosting is too thick.
  2. Once the cakes have cooled, frost the first layer with 1/2-3/4 cup of chocolate frosting, and then top with however much marshmallow creme you desire. Then, top with the second cake layer. Frost the entire cake with more chocolate frosting, piping the edges with more frosting in in a design (optional). Top the cake with marshmallows, Hershey's bars and graham cracker pieces however you like. Carefully use a blowtorch on the marshmallows to lightly toast them. Enjoy!
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35 comments

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