If you love S’mores than this is your cake! It’s a rich dark chocolate cake filled with crushed graham crackers and marshmallow meringue frosting and then covered in even more marshmallow meringue frosting and browned until nice and toasty. It was OUT OF THIS WORLD! I made this for my son’s 5th birthday the other day and it was a huge hit! My birthday boy and all of the guests loved it and the best part? It might look fancy but it is super easy to make.
I started with the recipe for my Dark Chocolate Cake which is both easy and foolproof. The Marshmallow Meringue Frosting was taken from the cookbook,Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats which you can pick up on Amazon if interested. The frosting is also super easy to make but make sure your cakes are cooled and ready to go as you should frost them right after making the frosting. The frosting will be glossy and fluffy like melted marshmallows and although it will be sticky, it will go on the cake nicely as long as you move quickly. After toasting, it will take on a nice, slightly dry outer coating which is simply delicious.
You can toast the marshmallow meringue frosting one of two ways, either in the oven or with a basic kitchen torch. I happen to have a kitchen torch however, as luck would have it I was out of butane the day I made this. So I did what any good cook does when faced with a challenge in the kitchen, I improvised! First I toasted the cake in the oven at 375ºF for about 4 minutes. Be sure to keep an eye on the cake as it can toast quickly and you don’t want it to burn. Then, using an Aim n’ Flame®, I toasted the outside edges. It took longer than using a kitchen torch and it didn’t toast quite as evenly but it still gave me the desired result and the frosting came out browned and toasty.
Finish off the cake by spreading a little extra marshmallow frosting on top and covering with crushed graham crackers and broken up Hershey® bar pieces. Enjoy!
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large egg
- 1 cup (8 oz) brewed coffee, cold
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp white vinegar
For the marshmallow meringue frosting
- 5 large egg whites
- 1/2 cup plus 2 tbs light corn syrup
- 1 3/4 cups granulated sugar
- large pinch of Kosher salt
- 2 tsp pure vanilla extract
For the assembled cake
- 1 sleeve of graham cracker, crushed
- 1 large Hershey® bar, broken into pieces
For the cake – Preheat oven to 350ºF. Grease and flour two 9″ round baking pans. Place a round of parchment paper in the bottom of the pan for even easier release.
Combine all of the dry ingredients and mix well. Make a well in the dry ingredients and add all of the wet ingredients. Mix until smooth, batter will be very thin. Bake about 30 minutes or until a toothpick comes out with just a few moist crumbs.
Cool on a wire rack for about 15 minutes then loosen the cake from the pan and turn out onto the wire rack. Cool completely.
For the marshmallow frosting – In a large heat-proof bowl, whisk together the egg whites, corn syrup, sugar and salt. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture as it heats and cook until the sugar dissolves, about 5 minutes.
Transfer the mixture to the bowl of an electric stand mixer fitted with the whisk attachment. Beat the egg whites on high-speed until stiff peaks form, about 5 minutes. Beat in the vanilla extract and mix until just incorporated. Frost cake immediately.
To assemble the cake – Cover the bottom layer of cake with a thick coating of the marshmallow meringue frosting. Cover with half of the crushed graham crackers. Place the second layer on top and completely frost the cake. To toast the frosting, either place the cake in a 375ºF oven for 4 minutes OR use a kitchen torch. Once the frosting is toasted and dry to the touch, add some more of the marshmallow meringue frosting on top and cover with the remaining crushed graham crackers and broken pieces of Hershey® bar.