I may be biased, but I believe that we may have outdone ourselves with this newest cake! This Devil’s Food S’mores cake came about while dreaming about summer, which obviously is gone… and with Thanksgiving now over, won’t be back for at least another 6-9 months. New England weather… so unpredictable!
One day we were browsing our favorite food blogs and Pinterest boards when we saw a rendition of this cake. So we went on a hunt for a recipe that didn’t use corn-syrup or marshmallow fluff. We also wanted to play down the graham cracker part of the s’more, because let’s be honest here, it is all about the chocolate and marshmallow. The graham just holds it together and adds that desired crunch you may be looking for.
As far as we could search, no recipe existed that met our high standards. Certain recipes had half of what we were looking for but not the whole package. So, we took it upon ourselves to find the best combinations and create our ULTIMATE s’mores cake. And in my opinion we hit it out of the park!
We used our new favorite Devil’s Food chocolate cake recipe (adapted from Rose Levy Beranbaum’s Devil’s Food Cake recipe) and made a graham cracker layer, that was baked right in. Our dark chocolate buttercream frosting, that is so decadent it should be a torte on its own, wrapped this cake in rich chocolaty heaven. Last, but certainly not least, a homemade marshmallow frosting, with no corn syrup (YES!), which is piled high on top and lightly toasted.
This cake is a looker! It does have multiple steps in baking and could look overwhelming. But if you have been in the kitchen before it’s nothing you can’t handle. Take it a step at a time an you will breeze right through, and the results will have your friends and family praising you as the S’mores Cake Queen… or King!
- 1 cup unsweetened cocoa
- 1½ cups boiling water
- 4 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all purpose flour
- 1 tablespoon espresso powder
- 2¼ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups unsalted butter
- Graham Cracker Layer
- 1½ cups graham crackers, ground
- ⅓ cup granulated sugar
- 6 tablespoons salted butter, melted
- Preheat oven to 350°F.
- Prepare two 9" spring form pans, greasing the pans with cooking spray and line the bottoms with parchment.
- In a medium bowl whisk together cocoa and boiling water until smooth, cool to room temperature.
- Meanwhile, prepare graham cracker layer by mixing ground graham crackers with sugar and melted butter. Press into the bottom of one spring form pan, set aside.
- In a separate bowl lightly combine eggs, ¼ of the cooled cocoa mixture, and vanilla. Set aside.
- In a stand mixer combine the remaining dry ingredients and mix for about 30 seconds.
- Add butter and remaining ¾ of the cooled cocoa mixture, mixing on low speed until dry ingredients are moistened. Increase speed and beat for 1½ minutes, scrape down sides of the bowl.
- Gradually add the egg mixture to the batter in 3 batches, beating for 30 seconds after each addition to incorporate each addition completely, scrape down sides of the bowl.
- Pour batter into prepared spring form baking pans.
- Bake for 35-45 minutes or until tester inserted in center comes out clean.
- Allow to cool for 10-15 minutes before moving to cooling rack.