S Mores Drip Cake
Indulge in the ultimate campfire-inspired dessert with this decadent S’mores Drip Cake! Perfect for any celebration, this show-stopping cake combines layers of rich, moist chocolate cake with fluffy marshmallow frosting and a crunchy graham cracker crumble. Topped with a glossy bittersweet chocolate ganache drip and perfectly toasted mini marshmallows, every bite is a nostalgic, gooey delight reminiscent of your favorite s’mores treat. With its stunning presentation and irresistible flavor combination, this cake is sure to be the star of your dessert table. Whether you're recreating summer memories or wowing a crowd, this is the perfect recipe for s’mores lovers and chocolate enthusiasts alike!
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Ingredients
- 210 grams All-purpose flour
- 200 grams Granulated sugar
- 75 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 240 milliliters Whole milk
- 120 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 240 milliliters Boiling water
- 120 grams Graham crackers (crushed)
- 60 grams Unsalted butter (melted)
- 213 grams Jet-Puffed Marshmallow Creme
- 125 grams Unsalted butter (softened)
- 300 grams Powdered sugar
- 60 milliliters Heavy cream
- 120 grams Bittersweet chocolate (chopped)
- 100 grams Mini marshmallows
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Step 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until combined.
Step 4
Slowly pour in the boiling water while mixing on low speed until the batter is smooth. The batter will be thin.
Step 5
Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 6
In a small bowl, combine the crushed graham crackers and melted butter. Press the mixture into an even layer on a parchment-lined baking sheet. Bake for 8–10 minutes until golden, then let cool.
Step 7
For the frosting, beat the softened butter and marshmallow creme together until fluffy. Gradually add powdered sugar, beating until smooth. Add heavy cream 1 tablespoon at a time to reach your desired consistency.
Step 8
Spread a layer of marshmallow frosting on top of the first cake layer. Sprinkle with the graham cracker crunch. Repeat with the second cake layer.
Step 9
Frost the top and sides of the cake with the marshmallow frosting. Smooth it out using an offset spatula.
Step 10
To make the ganache drip, heat the heavy cream in a microwave until steaming but not boiling. Pour it over the chopped chocolate and let sit for 2 minutes. Stir until smooth.
Step 11
Once the ganache has cooled slightly, drip it over the edges of the cake using a spoon. Spread some ganache on the top of the cake.
Step 12
Toast the mini marshmallows under a broiler or with a kitchen torch. Place them on top of the cake as a garnish.
Step 13
Chill the cake for 20 minutes to set before serving. Enjoy your S'mores Drip Cake!
Nutrition Facts
| Serving size | (2315.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7914.6 |
| Total Fat 368.6g | 0% |
| Saturated Fat 168.8g | 0% |
| Polyunsaturated Fat 68.4g | |
| Cholesterol 865.6mg | 0% |
| Sodium 6269.8mg | 0% |
| Total Carbohydrate 1136.7g | 0% |
| Dietary Fiber 48.6g | 0% |
| Total Sugars 780.3g | |
| Protein 75.5g | 0% |
| Vitamin D 252.5IU | 0% |
| Calcium 644.0mg | 0% |
| Iron 36.5mg | 0% |
| Potassium 2760.3mg | 0% |
Source of Calories